Ingredients

The following ingredients have 8 Servings
  • 4 cups fresh blueberries ((see post for instructions for using frozen blueberries))
  • 1 teaspoon cornstarch
  • 1 teaspoon lemon juice
  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1 tablespoon oil (any variety works)
  • 1/2 teaspoon vanilla
  • 2 egg whites
  • 1 teaspoon cinnamon
  • 2 teaspoon sugar

Instruction

  • Preheat the oven to 350ºF. and spray a 9" round baking dish or pie plate with cooking spray. Set aside.
  • Toss the blueberries, corn starch and lemon juice together in a mixing bowl; set aside.
  • In a separate mixing bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt. Form a well in the center of the bowl.
  • In small bowl, stir together the oil, vanilla, and egg whites until fully combined.
  • Add the egg white mixture to the well you created in the flour mixture. Stir the wet ingredients into the dry ingredients until just moist; set aside.
  • Pour the berry mixture into the pie plate. Then, drop the dough by spoonfuls evenly onto the blueberry mixture to cover evenly.
  • Combine the additional 2 teaspoons sugar and 1 teaspoon cinnamon to form cinnamon sugar. Sprinkle evenly over the top of the pie dish.
  • Bake for 40-45 minutes or until the blueberries are bubbling and the topping is golden.
  • Once baked, allow the cobbler to cool on a wire cooling rack for about 15 minutes before enjoying. The longer it cools and firms up, the better the consistency when spooning out to serve. Pair with a scoop of vanilla ice cream or a dollop of whipped cream!