Blueberry Cobbler From Cooking Light

• Filling:
• 8 cups fresh blueberries
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon grated lemon rind
• Topping:
• 1 1/3 cups all-purpose flour
• 2 tablespoons sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 5 tablespoons chilled butter, cut into small pieces
• 1/2 cup fat-free sour cream or mix with Greek yogurt
• 3 tablespoons 2% reduced-fat milk
• 1 teaspoon sugar

1. Preheat oven to 350u0b0.
2. To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish.
3. To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sour cream to form a soft dough.
4. Drop dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk; sprinkle with 1 teaspoon sugar. Place baking dish on a jelly roll pan. Bake at 350u0b0 for 50 minutes or until filling is bubbly and dumplings are lightly browned.
5. Cooking Light
6. JULY 2002

filling, fresh blueberries, sugar, cornstarch, lemon rind, topping, flour, sugar, baking powder, salt, baking soda, butter, sour cream, milk, sugar

Taken from www.epicurious.com/recipes/member/views/blueberry-cobbler-from-cooking-light-52434101 (may not work)