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Lemon Blueberry Cobbler

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"Fresh ripe blueberries with a cake-like cobbler topping make the perfect summer dessert."
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50 m servings
Original recipe yields 8 servings (1 11x7-inch cobbler)


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  1. Preheat oven to 400 degrees F and lightly butter an 11x7-inch baking dish.
  2. Stir together 5 cups blueberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring frequently, until mixture is thickened. Stir in remaining blueberries and lemon zest and transfer to prepared dish.
  3. Stir together flour, sugar, baking powder, and salt in a medium bowl, then stir in Almond Breeze and butter. Drop spoonfuls over hot berry mixture. Bake for 30 minutes or until topping is lightly browned and cooked through.


  • Nutritional analysis per serving: Calories 310 Total Fat 8g Cholesterol 20mg Sodium 300mg Potassium 149mg Total Carbohydrate 57g Dietary Fiber 4g Sugars 32g Protein 4g

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