Nutritional Info

Nutrition Facts

Serving Size 1 (166g)

Calories 197
Calories from Fat 88 (45%)
Amount Per Serving %DIV
Total Fat 9.8g 15%
Saturated Fat 6.1g 31%
Monounsaturated Fat 3g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 88.1mg 29%
Sodium 200.2mg 9%
Potassium 200.7mg 4%
Total Carbohydrate 15.4g 5%
Dietary Fiber 2.1g 8%
Sugars 4.4g
Protein 10.4g 21%

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Recipe Description
The topping for this cobbler is quite sweet and the fruit layer is less sweet. Use of rice flour in the fruit layer makes for a richer, heavier presentation for the fruit. Use of cornstarch or potato starch makes for a clear, brighter presentation. I prefer using cornstarch or potato starch in the fruit layer, but want to also offer the rice only option. The batter bakes almost crisp on the outside and quite tender on the inside. I've used frozen blueberries, which are available year-round.
Prep time
15 min
Cook time
1 hr 5 min
Ready In
1 hr 20 min


Serves Tool

Serves To:USMetric
16 Ounce(oz)  frozen blueberries
1/3 Cup(c)  sugar
1 1/2 Tablespoon(T)  rice flour
1 Tablespoon(T)  cornstarch
1/2 Teaspoon(t)  vanilla extract
1/4 Cup(c)  water
3 Tablespoon(T)  butter
1   egg
1   egg white
1/3 Cup(c)  milk


Preheat the oven to 350°F. Lightly grease a pie plate or casserole. In a medium sized bowl, combine the ingredients for the fruit layer. Mix well and place in the bottom of the prepared baking dish. In a bowl, cream together the butter and sugar. Add the egg and egg white. Beat until quite light in color and thickened. Stir in the remaining ingredients to form a soft batter. Pour over the fruit. It does not matter if all the pieces of fruit are not fully covered. Bake for 55 to 65 minutes, until a toothpick inserted in the crust tests cleanly. The top will be a dark golden color and will feel firm to the touch. Any visible juices will be opaque and bubbly.

Additional notes

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Blueberry Cobbler
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