Blueberry Cobbler Filling: 6 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 cup fat-free sour cream 3 tablespoons 2% reduced-fat milk 1 teaspoon sugar Preheat oven to 350F. 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 350F for 50 minutes or until filling is bubbly and dumplings are lightly browned. Yield: 8 servings. Enjoy.
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