Blueberry Cobbler—Sweet And Juicy v, Ff iB With a stash of blueberries in the freezer, you can use them to brighten so many meals, snacks and desserts. (NAPSA)—Blueberry Cobbler bubbling in the oven warms the house with a cozy aroma. And now, with a recipe featuring frozen blueberries, you can turn out this classic dessert whenever you like. Frozen blueberries are available year-round and they’re ready to use. Just measure them—still frozen—andadd to yourrecipe. With a stash of blueberries in the freezer, you can use these quick ideas: Makeinstant frozen yogurt: in a food processor, whirl 2 cups frozen blueberries with one cup yogurt. Make pancake topping: stir frozen blueberries into real maple syrup; heat until warm. Make blueberry dessert topping: heat % cup blueberry preserves and 2 tablespoonsfruit-flavored liqueur; stir in 1 cup frozen blueberries; heat through. Blueberries—frozen or fresh— combinethe best that nature has to offer: good nutrients and luscious flavor. A whole cup of blueberries has just 80 calories and provides fiber, vitamin C and manganese our bodies need. For more nutrition information and great recipes, visit www.blueberrycouncil.org. BLUEBERRY COBBLER 1 bag (1 pound) frozen blueberries (about 3% 1 2 1 1 cups) tablespoon cornstarch tablespoons lemon juice cup all-purpose flour cup turbinado (raw) sugar or granulated sugar, divided 1 teaspoon baking powder % teaspoonsalt % cup milk 3 tablespoons butter, melted % cup boiling water Preheat oven to 350 F. Spread blueberries in ungreased 8- or 9-inch-square baking dish or pan. Sprinkle with cornstarch; drizzle with lemon juice; set aside. In medium bowl, combine flour, % cup sugar, baking powder and salt. Add milk and butter; stir just until combined (not smooth). Drop mounds of dough onto blueberries. Pour boiling water over dough and fruit. Sprinkle with remaining % cup sugar. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes. Serve warm or at room temperature. YIELD:8 portions
