Blueberry Cobbler Recipe 465 Food

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

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.

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.

BLUEBERRY COBBLER

Steps:

• Preheat oven to 325 degrees.
• Combine blueberries, condensed milk, and lemon peel in bowl.
• In large bowl, cut 3/4 cup butter into 1 1/2 cups biscut mix until crumbly; add blueberry mixture.
• Spread in greased 9-inch square baking pan.
• In small bowl, combine remaining biscuit mix and brown sugar; cut in remaining butter until crumbly.
• Add nuts, sprinkle over cobbler.
• Bake 1 hour or until golden brown.
• Serve warm with ice cream and blueberry sauce.

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.

ANITA'S BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F. Coat a 9 by 12-inch baking pan with cooking spray.
• In a large bowl, combine the blueberries and 1/2 cup of the sugar. Toss to combine and set aside.
• In a medium bowl, combine the remaining 1 cup sugar, the flour, and baking powder.
• In a large bowl, beat the butter and milk together until smooth. Gradually beat in the flour mixture until smooth. Pour the batter into the prepared pan, then scatter the blueberries over the batter, letting them sink in, without mixing. Bake until the top is golden brown, 35 to 45 minutes. Let cool slightly before serving. Spoon the cobbler into bowls and top with ice cream and/or blueberries, if using.

BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Pour melted butter into a shallow 1 1/2 quart baking dish. In a mixing bowl combine flour, baking powder, salt, sugar and milk. Pour evenly over the butter. In a bowl combine berries, water and sugar. Spoon evenly over batter, but do not stir. Bake 40 to 45 minutes. Batter rises to become buttery top crust.

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

Steps:

• Preheat the oven to 350°.
• Place the butter in a 9x13" ovenproof dish and place in the oven.
• Combine the flour, baking powder and salt.
• Add the milk and the 1 cup of sugar.
• Add the vanilla and stir to combine.
• In a second bowl combine the blueberries and the 1 tablespoon of sugar.
• Remove the hot dish from the oven and pour the batter into the dish and sprinkle with the blueberries.
• Return to the oven and bake until the top is brown and the batter has risen up and around the fruit for about 30 minutes.

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.

BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees.
• Grease a 3 quart baking dish with butter (I used an aluminum tray, easy cleanup).
• In large bowl wisk together the self rising flour, 1 1/2 cups of sugar and milk. Wisk in the melted butter.
• Pour the batter into the greased baking dish and sprinkle the blueberries all over the top.
• Bake for 45 minutes, then add remaining 2 tbs. sugar evenly over the top and bake for an additional 15 minutes.

BLUEBERRY COBBLER

Steps:

• Preheat your oven to 375'F.
• Prepare an 8 or 9 inch square baking pan or a 8 x 10 inch rectangular baking pan that is at least 2 inches deep.
• I used an 8 1/2 x 11 x 2 3/4 inch oval casserole dish for mine. So there are a few different size baking dishes you could use here.
• FOR THE COBBLER DOUGH:.
• Combine the flour, 2 tablespoons of sugar, baking powder and salt in a bowl and mix until completely combined. I used a whisk and it did the trick.
• Add the non-dairy margarine and milk to make a sticky dough. Set aside.
• NOTE: You could also add the margarine cold (instead of melted) to the flour mixture for a flakier dough. That's what I did.
• FOR THE FILLING:.
• Wash and dry the blueberries. I used a mixture of frozen blue and black berries. I just thawed them in the microwave and kept the juice. I wanted that because I like the taste of it.
• In a large bowl combine the sugar, flour and lemon or lime zest if using.
• Spread the fruit mixture evenly in the bottom of your baking dish.
• Using a tablespoon scoop out the cobbler dough and distribute it evenly over the fruit. You can also leave the dough in blobs or spread it over the fruit evenly, its up to you.
• Brush either the vegan margarine or non dairy milk over the cobbler dough and sprinkle with the remaining tablespoons of sugar.
• Bake until the top is golden brown and the juices are thick and bubbly. This should take about 45-50 minutes.
• Let cool about 15 minutes before serving.
• Bon Appetit!