Blueberry Cobbler

from Cooking Light magazine
Serves 8

Filling:
6 cups fresh Terhune Orchards blueberries
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon lemon zest (grated lemon rind)

Topping:
1 1/3 cups all purpose flour
2 tablespoons sugar
¾ teaspoon baking powder
¼ teaspoon salt
¼ 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 over to 350 degrees

To prepare filling, combine first 4 ingredients in an 11x7 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 two knives until mixture resembles course 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 a teaspoon sugar.  Place baking dish on a jelly roll pan.  Bake at 350 degrees for 50 minutes or until filling is bubbly and dumplings are lightly browned.