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WW Individual Blueberry Cobbler - Chris Abell


I got this recipe from Weight Watchers. Everyone loves this recipe, and it's good for you too!

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  • 4 cups Fresh Bluberries (you can use blackberries or rapsberries too)
  • 1 Tbl Lemon Juice
  • 1 tsp Lemon Zest
  • 2/3 cup Powdered Sugar
  • 1 Tbl Cornstarch
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Uncooked Cornmeal
  • 2 Tbl Sugar, Granualted
  • 1/2 tsp Salt
  • 1 1/2 tsp Baking Powder
  • 5 Tbl Regular Butter, Cold
  • 1/2 cups Fat-Free Skim Milk



Step 1

Preheat oven to 375. Place 2 muffin liners in each of the 12 muffin holes - you can use custard cups or ramekins.

In a medium bow, toss blueberries with lemon juice, lemon zest, powdered sugar and cornstarch. Mix well. Fill each ramekin with 1/2 cup of blueberry mixture.

In a large bowl, combine flour, cornmeal, granulated sugar, salt and baking powder. But cold butter into flour mixture wtih a pastry cutter or back of a fork; work mixture into a coarse meal. Add milk and incorporate until just combined. Knead dough five or six times with your hand until dough just comes together.

Roll dough into a ball on a flat work surface. Divide dough into 12 even, smaller balls. To make round crusts, press down on each ball iwth palm of your hand or a spatula until it's large enough to completely cover each cobbler; place flattened dough over prepared muffin holes.

Bake until crust turns golden, about 25 to 30 minutes.


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