Blueberry Cobbler Pie Food

BLUEBERRY COBBLER

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In large bowl, mix 3/4 cup sugar and the cornstarch. Add blueberries and lemon juice; mix well. Spoon evenly into baking dish.
• Remove pie crust from pouch; place flat on lightly floured work surface. Press crust slightly to form square. With pizza cutter or knife, cut dough into 5 rows by 5 rows (2-inch squares).
• Place individual dough pieces over blueberry mixture, overlapping pieces to completely cover fruit. Sprinkle with 1 teaspoon sugar.
• Bake 25 to 30 minutes or until crust is golden brown. Cool 10 minutes before serving.

BEST EVER BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
• In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
• Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

BLUEBERRY COBBLER PIE

Steps:

• Pre-heat oven to 375 degrees. Have a pie plate with a crust handy.
• To Make the Filling: In a large mixing bowl combine blueberries, sugar, flour, and lemon zest.
• Pour into the crust. Pour lemon juice and butter over mixture.
• To Make the Topping: Stir together the flour, egg, sugar, lemon zest and cinnamon with a fork. Spread over top the filling. Pour the butter over the top of it.
• PLace in the oven and bake for 20-30 minutes.

BLUEBERRY COBBLER

Steps:

• Preheat the oven to 425 degrees F.
• For the blueberries: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine.
• For the dough: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients.
• Whisk together the milk and egg in a small bowl, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy and clumpy!
• Pour the blueberries into a 9-by-13-inch baking dish and dot them with the butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar.
• Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. Serve warm or at room temperature with a big scoop of vanilla ice cream.

GOOSEBERRY BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees F, then butter a 9-inch square baking pan or a 2-quart baking dish.
• In a bowl, toss together the berries, 1/2 cup sugar, lemon juice & cornstarch until combined well, then transfer to the baking dish of choice, spreading evenly.
• In another bowl sift or whisk together the flour, baking powder, cinnamon & 1/4 cup of sugar, then cut the butter into the flour mixture until the mixture had chunks no larger than small peas.
• Add vanilla & half and half & stir together until a dough forms, then spoon the dough into mounds over the berry mixture.
• Bake about 40 minutes or until topping is golden brown & cooked through.
• Cool slightly & enjoy a very warm cobbler, or let it come to room temperature & enjoy it that way!

EASY BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in an 8-inch square baking dish.
• Melt butter in the preheating oven, about 5 minutes. Remove from oven.
• Mix flour, sugar, and milk in a bowl until combined; pour batter over melted butter. Scatter blueberries over batter.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

BLUEBERRY COBBLER (KUCHEN)

Steps:

• 1. Pre-heat oven to 350 degrees . Spray an 8 inch pie plate with cooking spray. I use a round glass pyrex or fire king pie plate.
• 2. In a sauce pan combine blueberries,water,and sugar. Bring to a boil, reduce and simmer 2 min. Stirring constantly
• 3. Pour berries into bottom of pie plate.
• 4. Combine the last 6 ingredients. Using a pastry blender, food processor or fork work the dough until it resembles cornmeal.
• 5. Sprinkle the dough mixture over berries.
• 6. Bake for 20 or 25 min. All ovens vary, check dough for doneness periodically. You want the top lightly brown.
• 7. Serve with a scoop or two of vanilla ice cream.

MIMI'S MAINE BLUEBERRY COBBLER

Steps:

• BLUEBERRIES:.
• In a large bowl combine all the ingredients.
• Put into a 2 quart baking dish which has been sprayed with cooking spray.
• Bake at 375 degrees for 10 minutes while you make the Cobbler.
• COBBLER:.
• In a small bowl combine the first five ingredients; mix well.
• Cut in the cold butter till mixture resembles coarse crumbs.
• Stir in the buttermilk just till moistened.
• Drop by tablespoons onto blueberry mixture.
• Sprinkle some sugar over the top of the dough.
• Bake uncovered at 375 degrees for about 25-30 minutes or till golden.
• Serve warm with vanilla ice cream or whipped cream.

YUMMY BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11x7 inch baking dish.
• Spread the blueberries out to cover the entire bottom of the baking dish. Squeeze the juice from the lemon over them. In a medium bowl, stir together the butter and 1 1/8 cups sugar until smooth. Stir in flour and baking powder alternately with the milk until smooth. Batter will be thin. Spoon over the berries, and spread evenly.
• In a small bowl, stir together 1 1/2 cups of sugar, salt, and cornstarch. Sprinkle over the top of the batter. Dust with a pinch of cinnamon, then pour the boiling water over the entire dish.
• Bake for 45 minutes in the preheated oven, or until golden brown.

5-INGREDIENT BLUEBERRY COBBLER

Steps:

• Heat oven to 400°F. In ungreased 8-inch square (2-quart) glass baking dish, spread pie filling. Bake 10 minutes.
• Meanwhile, in small bowl, stir Bisquick mix, 1 tablespoon of the sugar, the milk and butter with wire whisk or fork until soft dough forms.
• Drop dough by 5 spoonfuls onto warm pie filling. Sprinkle tops of biscuits with remaining 1 tablespoon sugar.
• Bake 18 to 20 minutes or until topping is light golden brown.

FRESH BLUEBERRY COBBLER

Steps:

• Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine.
• Add in milk and butter; stir to combine.
• Spread batter into a greased 8-inch square baking pan.
• Sprinkle blueberries evenly over batter.
• Sprinkle with 1/3 cup sugar and drizzle with vanilla.
• Bake at 350° for 40-45 minutes or until a pick comes out clean.
• Can serve plain or with ice cream on top.

BLUEBERRY PECAN COBBLER

Steps:

• Add first 7 ingredients to a saucepan; stir and bring to a boil over medium heat; keep stirring until sugar melts.
• Reduce to low heat and continue cooking 10 minutes; stir occasionally.
• Spoon half of the blueberry mixture into a greased 8-inch square baking pan.
• On a lightly floured surface, roll out 1 piecrust dough to 1/8-inch thickness; cut into an 8-inch square and place dough over blueberry mixture.
• Sprinkle pecans evenly over dough.
• Bake in a 450° oven for 10 minutes.
• Spoon the remaining blueberry mixture over the pie crust.
• Roll the other piecrust to 1/8-inch thickness and cut into 1-inch strips.
• Place strips of pie dough in a lattice design over blueberry mixture.
• Place pan on a baking sheet on the middle oven rack.
• Bake at 450° for 10 minutes or until golden.
• Serve warm.

BLUEBERRY COBBLER

Steps:

• 1. Preheat the oven to 350. Combine 1 cup of blueberries, sugar, and 3 tablespoons of water in a pan. If you are using frozen there is really no need to add water, just cook it slow for the juices to come out naturally. Then the juice will melt the sugar. I used fresh blueberries this time around and had a hard time getting juice to come out.
• 2. Cook on low heat until the sugar melted.
• 3. Make a slurry with the rest of the water and the cornstarch in a separate cup.
• 4. Add the slurry to the blueberry mixture.
• 5. Heat to a gentle boil.
• 6. Add the butter and allspice to the blueberry mixture. Mix well and once the sauce is thickened. Let cool for about 3 minutes.
• 7. Add the remaining blueberries to the mixture and fold them in gently.
• 8. Pour the mixture to your pie dish, cake pan or casserole dish.
• 9. In a new bowl, add the cake mixture and cold butter.
• 10. Cut in the butter.
• 11. Once the butter and cake mix resembles small crumb-like pieces (much like a pie crust), sprinkle on the top of the blueberry filling. The top should be about a 1/4 thick. If any thicker add a dab of butter on top.
• 12. Bake in an oven for 1 hour or until nice and golden brown. You also want to make sure the topping is cake-like, not batter-like. Might be a safe bet to put something under your baking dish to help the occasional boil over.
• 13. Take out and let cool. Best served with whipped cream or vanilla ice cream to help break up the sweetness. Enjoy!

VERY BEST BLUEBERRY COBBLER!

Steps:

• Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
• In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
• Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.