Prep Time 30m
Cook Time 35m
Ready Time 90m
Yield 8 servings


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 (16 oz.) package frozen blueberries
  • 1 cup sugar, divided
  • 2 tablespoons cornstarch
  • 1 tablespoon grated lemon peel
  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening, melted
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • Sugar to sprinkle on top
  • Vanilla ice cream
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 9-inch baking dish with no-stick cooking spray. Stir together blueberries, 3/4 cup sugar and cornstarch in medium saucepan. Cook over medium-high heat, stirring occasionally, until it comes to a boil. Stir in lemon peel. Pour into prepared baking dish.
  • Step 2Combine flour, 1/4 cup sugar, baking powder and salt in medium mixing bowl. Add melted shortening, milk and vanilla. Stir until evenly moistened and soft dough forms. Drop in 9 scoops on top of hot blueberries. Sprinkle tops with additional sugar.
  • Step 3Bake 35 to 40 minutes or until cobbler is lightly golden brown. Cool 20 minutes before serving. Serve with vanilla ice cream, if desired.
doughboy doughboy

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