{"id":1080,"date":"2014-04-11T11:42:31","date_gmt":"2014-04-11T16:42:31","guid":{"rendered":"https:\/\/www.bu.edu\/scnc\/?p=1080"},"modified":"2016-03-02T13:24:19","modified_gmt":"2016-03-02T18:24:19","slug":"test-kitchen-blueberry-cobbler","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/scnc\/2014\/04\/11\/test-kitchen-blueberry-cobbler\/","title":{"rendered":"Test Kitchen: Blueberry Cobbler"},"content":{"rendered":"

By Stephanie Smith, Nutrition student with Journalism focus<\/a><\/p>\n

After a brutally cold winter, one that was plagued by the term \u201cpolar vortex\u201d and seeing snow almost every week, I think it\u2019s safe to say that we\u2019re all ready for spring and finally we\u2019re beginning to see the signs\u2014temperatures are rising, April showers are definitely in full swing, and flowers are blooming.<\/p>\n

Aside from the warmer weather, I love springtime for all of the fresh fruits and vegetables that are popping up as farmer\u2019s markets reopen and gardens begin to flourish. I\u2019m always looking for something fun to make with my fruits and veggies and at this week\u2019s test kitchen, I think I may have found the most delicious dessert, made with one of my favorite fruits\u2014blueberries.<\/p>\n

This week we made a blueberry cobbler. Blueberries aren\u2019t usually seen as much of a springtime fruit, as they are a summer fruit, but this week, blueberries were all we could talk about. The recipe called for frozen blueberries\u2014the beauty of frozen produce is that you can get anything you like all year round!<\/p>\n

Our recipe was adapted from Ellie Krieger. Krieger is a registered dietitian, herself, so there wasn\u2019t much tweaking to be made to this recipe. Whole wheat flour substitutes any kind of all-purpose flour and there is very little sugar added to the already sweet berries.<\/p>\n

This recipe is great, because you can use any type of berry that you have on hand. We only used blueberries and everyone loved it, but replacing or adding strawberries, raspberries, or blackberries, would taste delicious! I think I can speak for everyone at the test kitchen, in saying that it is one of the best desserts that we\u2019ve made so far. It\u2019s super easy to make, and going back for seconds isn\u2019t an option, but instead, mandatory!<\/p>\n

 <\/p>\n

Sargent Choice Berry Cobbler\"IMG_6065-225x300\"
\n<\/b>Yields 6 servings<\/b><\/p>\n

\u00a0<\/b>Ingredients:
\n<\/b>For the filling:<\/span>
\nCooking spray
\n2 (12-ounce bags) bags frozen berries (mixed or blueberries)
\n\u00bc cup white whole wheat flour
\n\u00bc cup sugar
\n2 teaspoons finely grated orange zest<\/p>\n

\u00a0For the topping:<\/span>
\n\u00bd cup white whole wheat flour
\n2 tablespoons plus 1 teaspoon sugar, divided
\n\u00bd teaspoon baking powder
\n\u00bc teaspoon baking soda
\n\u00bc teaspoon salt
\n2 tablespoons chilled unsalted butter, cut into small pieces
\n1\/3 cup low-fat buttermilk
\n2 tablespoons canola oil<\/p>\n

Directions:
\n<\/b>1. Preheat the oven to 400\u02daF.
\n2. Coat and 8×8-inch baking dish with cooking spray.
\n3. In a large bowl, toss the filling ingredients: berries, flour, sugar, zest. Transfer the berry mixture to the baking dish and set aside.
\n4. In a medium bowl, mix together the flour, 2 tablespoons of sugar, baking powder,\u00a0baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small\u00a0pebble-sized pieces are formed.
\n5. In a small bowl, whisk together the buttermilk and oil. Add the buttermilk-oil mixture\u00a0to the dry ingredients and mix until just moistened. Do not over mix.
\n6. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon\u00a0of sugar.
\n7. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10\u00a0minutes before serving.<\/p>\n

 <\/p>\n

Nutrition Facts:
\n<\/b>1 serving ~3\/4 cup<\/p>\n\n\n\n\n\n\n\n\n
Calories<\/td>\n220<\/td>\n<\/tr>\n
Fat<\/td>\n9 g<\/td>\n<\/tr>\n
Saturated Fat<\/td>\n3 g<\/td>\n<\/tr>\n
Protein<\/td>\n3 g<\/td>\n<\/tr>\n
Carbohydrates<\/td>\n34 g<\/td>\n<\/tr>\n
Fiber<\/td>\n5 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Tweet<\/a><\/p>\n

<\/a><\/p>\n

Disclaimer:<\/i><\/a>\u00a0The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content. Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company\/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk. Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of \u201ccookies\u201d, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

By Stephanie Smith, Nutrition student with Journalism focus After a brutally cold winter, one that was plagued by the term \u201cpolar vortex\u201d and seeing snow almost every week, I think it\u2019s safe to say that we\u2019re all ready for spring and finally we\u2019re beginning to see the signs\u2014temperatures are rising, April showers are definitely in […]<\/p>\n","protected":false},"author":8774,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,12],"tags":[114,98,83,86],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/1080"}],"collection":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/users\/8774"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/comments?post=1080"}],"version-history":[{"count":2,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/1080\/revisions"}],"predecessor-version":[{"id":1377,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/1080\/revisions\/1377"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/media?parent=1080"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/categories?post=1080"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/tags?post=1080"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}