BLUEBERRY LEMON COBBLER
Delicious and easy to make, this Blueberry Lemon Cobbler is great for weeknight desserts or casual gatherings. Serve the cobbler warm with vanilla ice cream for the perfect summer treat!
Provided by Adapted from The New York Times Cooking, Melissa Clark
Categories Dessert
Time 45m
Number Of Ingredients 14
Steps:
- Position rack in centre of oven. Preheat oven to 350°F.
Nutrition Facts : Calories 269 kcal, Carbohydrate 38 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 50 mg, Fiber 3 g, Sugar 16 g, ServingSize 1 serving
BLUEBERRY CORNMEAL COBBLER
Cornbread, blueberries and maple syrup give this special dessert a flavor that's different from any cobbler you've had before. I came across the recipe many years ago. -Judy Watson, Tipton, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the blueberries, sugar, tapioca, lemon zest, cinnamon and nutmeg. Let stand for 15 minutes. Pour into a greased 11x7-in. baking dish., In a small bowl, beat 1/4 cup butter and confectioners' sugar. Add egg; beat well. Combine the flour, cornmeal, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Pour over berry mixture. , Bake at 375° until a toothpick inserted in the center comes out clean, 35-40 minutes., In a small saucepan, melt remaining butter over low heat. Remove from the heat; stir in the syrup. Brush over cornbread. Broil 4-6 in. from the heat until bubbly, 1-2 minutes. Serve warm.
Nutrition Facts : Calories 290 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 317mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.
BLUEBERRY COBBLER WITH CORNMEAL BISCUIT
Make and share this Blueberry Cobbler With Cornmeal Biscuit recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°.
- Butter a 2-quart baking dish.
- To make filling--rub the sugar, cornstarch, and salt together in a large bowl.
- Add the blueberries and toss to combine, then gently stir in the lemon juice.
- Spoon the fruit mixture into the prepared pan, being sure to scrape the bowl well.
- To make the biscuit--whisk the flour, cornmeal, sugar, baking powder, and salt together in a bowl.
- Add the butter and toss until evenly coated.
- Using your fingertips or a pastry blender, cut in the butter until the size of peas.
- Pour in the cream and stir just until the mixture comes together.
- Divide the dough into 8 pieces and pat each piece into a 3-inch biscuit.
- Evenly distribute the biscuits atop the fruit filling, then sprinkle 1/2 teaspoon of the turbinado sugar on each biscuit.
- Bake for about 45 minutes, or until the biscuits are golden and the filling is bubbling in the middle.
- Serve warm.
- Storage--this cobbler is best if eaten the day it is made.
- Covered with a tea towel, any leftovers will keep at room temperature for up to 3 days.
Nutrition Facts : Calories 476.3, Fat 24.8, SaturatedFat 15.2, Cholesterol 75.1, Sodium 353.8, Carbohydrate 62.7, Fiber 3.8, Sugar 33.1, Protein 4.2
BEST EVER BLUEBERRY COBBLER
This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet! Serve with whipped cream or vanilla ice cream.
Provided by Jen
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 45.6 g, Cholesterol 71.7 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 10 g, Sodium 142.1 mg, Sugar 31.4 g
CHEZ PANISSE'S BLUEBERRY COBBLER
This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar. The dough rounds for the top are placed so they don't cover all the berries, and the juice from the berries bubbles up around the dough.
Provided by Molly O'Neill
Categories dessert
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
- To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
- Put the blueberries in a 1 1/2-quart gratin or baking dish. Make patties out of the dough, 2 to 2 1/2 inches in diameter and 1/2-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.
- Let cool slightly. Serve warm, with cream to pour on top, if desired.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 4 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 296 milligrams, Sugar 25 grams, TransFat 0 grams
BLUEBERRY COBBLER WITH GINGERED BISCUITS
Make and share this Blueberry Cobbler With Gingered Biscuits recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Adjust oven rack to lower-middle position and heat oven to 375°F.
- FOR THE FILLING: Stir the sugar, cornstarch, cinnamon, and salt together in large bowl. Add berries and mix gently with rubber spatula until evenly coated; add lemon zest and juice and mix to combine. Transfer berry mixture to 9-inch glass pie pan, place pie pan on rimmed baking sheet, and bake until filling is hot and bubbling around edges, about 25 minutes.
- FOR THE BISCUIT TOPPING: Whisk flour, cornmeal, crystallized ginger, 1/4 cup sugar, baking powder, baking soda, and salt in large bowl to combine. Whisk melted butter, buttermilk, and vanilla in small bowl. Mix remaining 2 teaspoons sugar and ground ginger in second small bowl and set aside. One minute before berries come out of the oven, add wet ingredients to dry ingredients; stir with rubber spatula until just combined and no dry pockets remain.
- TO ASSEMBLE AND BAKE COBBLER: Remove berries from oven; increase oven temperature to 425°F Pinch of 8 equal-sized pieces biscuit dough and place on hot berry filling, spacing then at least 1/2 -inch apart (they should not be touching). Sprinkle each mound of dough with ginger-sugar. Bake until fillling is bubbling and biscuits are golden brown on top and cooked through, 15-18 minutes. Cool cobbler on wire rack 20 minutes and serve.
Nutrition Facts : Calories 344.9, Fat 8.6, SaturatedFat 5, Cholesterol 20.9, Sodium 187.3, Carbohydrate 66.1, Fiber 4.3, Sugar 40.3, Protein 4
MIXED BERRY COBBLER WITH CORNMEAL CRUST
Make and share this Mixed Berry Cobbler With Cornmeal Crust recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350ºF. Coat an 8" x 8" baking dish with vegetable oil spray. Set aside.
- To prepare the berries: In a mixing bowl, combine the sugar and the cornstarch. Stir to mix. Add the berries. Toss to combine. Transfer to the baking dish. Wipe the bowl clean with a paper towel.
- To prepare the crust: In the bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir with a fork or pastry blender. Add the Better Butter or spread. Cut into the dry ingredients until the pieces are the size of peas. Add the milk and stir quickly just to moisten. Dollop over the berries, leaving some bare patches.
- Bake for about 40 minutes, or until the topping is golden and the fruit is bubbling. Let stand for 10 minutes before serving.
BLUEBERRY BISCUIT COBBLER
With a crisp biscuit topping and warm blueberry filling, this home-style cobbler sure doesn't taste light-but it is! -Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray. , In a small bowl, combine the flour, lemon zest, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture. , Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Serve warm.
Nutrition Facts :
EASY BLUEBERRY COBBLER
This is the recipe my Grandma used to make her blueberry cobbler. Hope you enjoy it as much as I do. Serve with ice cream!
Provided by Lynette Collins Mottolo
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 48.5 g, Cholesterol 32.9 mg, Fat 12.5 g, Fiber 2.2 g, Protein 3.2 g, SaturatedFat 7.7 g, Sodium 293.4 mg, Sugar 33.7 g
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4.5/5 (17)Total Time 40 minsCategory Pies And CobblersCalories 775 per serving
- In a medium bowl, toss the blueberries with the remaining filling ingredients. Pour into a 3-cup capacity baking dish.
- In another bowl, stir together with a fork the flour, cornmeal, 1 tablespoon sugar, baking powder, baking soda and salt. Cut the butter into cubes and add to the flour mixture. Rub the flour and butter mixture between your fingertips until the butter is evenly dispersed and is the size of small peas. Pour in the cold heavy cream and stir until a dough forms.
- Dot the dough in marble-sized pieces over the berries. Sprinkle the remaining 1 teaspoon of sugar on top.
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