Ingredients
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
Preparation
Preheat oven to 350°. To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish. 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. 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 350° for 50 minutes or until filling is bubbly and dumplings are lightly browned.
Cooking Light JULY 2002
