Learn how to make Blueberry-Lemon Cobbler, one of Rita's recipes for eating smart with colorful produce.

Blueberry-Lemon Cobbler


Cooking spray


3 tablespoons sugar

1 tablespoon cornstarch

¼ cup water

1 lb. fresh (or partially thawed frozen) blueberries

1 medium pear, peeled, halved, cored and diced

1 tablespoon lemon zest


  • ¾ cup white wheat flour
  • 2½ tablespoons sugar
  • 1 teaspoon baking power
  • ½ cup fat-free buttermilk
  • 2 tablespoons canola oil
  • 1 egg white
  • 1 teaspoon lemon zest
  • ¼ teaspoon ground cinnamon


  1. Preheat oven to 400 degrees. Coat an 11x7-inch baking pan with cooking spray.
  2. In saucepan whisk together sugar, cornstarch and water. Stir until cornstarch is completely dissolved, then stir in berries and pears. Bring to a boil over medium-high heat and boil 1 full minute. Remove from heat and stir in 1 tablespoon zest. Place fruit mixture in baking pan.
  3. In medium bowl whisk together flour, 2 tablespoons sugar and baking powder. In small bowl whisk together buttermilk, canola oil, egg white and remaining 1 teaspoon zest.  Add buttermilk mixture to flour mixture and stir until just blended.
  4. Spoon batter into 8 small mounds on top of filling. Mix remaining sugar with cinnamon and sprinkle on top of cobbler. Bake 20-25 minutes or until filling is bubbly and a wooden pick inserted into the topping comes out clean. Let stand 20 minutes to absorb flavors. Makes 8 servings.