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 :
BLUEBERRY-DROP BISCUIT COBBLER
Provided by Soa Davies
Categories Dessert Bake Fourth of July Vegetarian Kid-Friendly Quick & Easy High Fiber Blueberry Summer Shower Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make dough tough).
- Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
- Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish. Let cool for at least 1 hour.
BLUEBERRY DROP BISCUIT COBBLER
When blueberries are at their best (and most abundant), let their flavor shine in simple recipes. This cobbler can be assembled in minutes, and its ragged topping is both tender and crunchy. It's especially good with vanilla ice cream. From Epicurious.
Provided by Annacia
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F
- Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in creme fraiche. Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make dough tough).
- Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
- Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish. Let cool for at least 1 hour.
Nutrition Facts : Calories 523.9, Fat 19.7, SaturatedFat 11.9, Cholesterol 57.7, Sodium 247.8, Carbohydrate 86.3, Fiber 4.5, Sugar 54.6, Protein 4.9
BLUEBERRY DROP BISCUITS
This is a neat recipe for young cooks just starting out. Not too many steps and not too difficult. My dear friend has a 10 yr. old son, who's passion is to become a chef. I have him over, he picks a recipe, and I help him. By the way, the recipe's good also!
Provided by FLUFFSTER
Categories Breads
Time 24m
Yield 12 biscuits
Number Of Ingredients 6
Steps:
- Combine flour, salt and baking powder.
- Work in the butter with a fork, or a pastry blender.
- Add milk, stirring just to moisten.
- Carefully fold in the blueberries.
- Drop by tablespoon onto greased baking sheet.
- Bake at 375° for 12 to 14 minutes or until
- lightly browned.
Nutrition Facts : Calories 65.2, Fat 2.4, SaturatedFat 1.5, Cholesterol 6.5, Sodium 164.4, Carbohydrate 9.5, Fiber 0.4, Sugar 0.6, Protein 1.5
VERY BEST BLUEBERRY COBBLER!
I've tinkered and tinkered, and this is the very best blueberry cobbler recipe I've found. Cakey/biscuit topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. It can also work with other fruit fillings. Works best with delicious fresh blueberries and is the perfect summer treat.... An amalgamation of mine and my grandmother's cobbler recipe.... I think it is the best! Serve plain or with whipped cream. Enjoy!
Provided by FRIENDLYFOOD
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 478.3 calories, Carbohydrate 87.7 g, Cholesterol 33.8 mg, Fat 12.9 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 7.9 g, Sodium 339.9 mg, Sugar 55.3 g
BISCUIT BLUEBERRY COBBLER
"All nine varieties of blueberries we grow taste yummy in this easy cobbler," says Diane Cain, a fruit farmer from Hixton, Wisconsin. "Cut a juicy piece and celebrate summer!"
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Sprinkle blueberries into a well-greased 8-in. square baking dish. In a small bowl, combine sugar and butter until crumbly. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Spread over blueberries. , Bake at 350° for 40-45 minutes until golden brown and a toothpick inserted in the center comes out clean. Serve warm with whipped cream if desired.
Nutrition Facts : Calories 129 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 167mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
SLOW COOKER BLUEBERRY BISCUIT COBBLER
This is a warm, delicious slow cooker dessert made with fresh blueberries that is similar to a cobbler. The best part is that it does not require turning on an oven on a hot summer day. Enjoy with a scoop of vanilla ice cream.
Provided by K. Nayman
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 3h5m
Yield 6
Number Of Ingredients 8
Steps:
- Lightly grease the inside of a slow cooker.
- Mix 1/2 cup brown sugar with 1 tablespoon cinnamon in a small bowl. Cut biscuits into quarters. Dip each biscuit section into the melted butter, then roll in the cinnamon-sugar mixture.
- Place sugared biscuit pieces around the sides of the prepared slow cooker, forming a small wall of dough around the edges. Reserve any leftover butter.
- Mix 2 tablespoons flour into the leftover butter. Add 1 tablespoon brown sugar and 1/4 teaspoon cinnamon.
- Place blueberries in the center of the ring of biscuit pieces. Pour the butter and sugar mixture over the top of the blueberries.
- Cook on Low until blueberries are bubbling and biscuit pieces are golden brown, about 2 hours 45 minutes.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 53.7 g, Cholesterol 27.5 mg, Fat 15.7 g, Fiber 3.4 g, Protein 3.7 g, SaturatedFat 7.8 g, Sodium 452.5 mg, Sugar 32.7 g
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- Preheat oven to 375°. Whisk 1 1/2 cups flour, 3 Tbsp. sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough forms, 5–7 turns (overmixing will make dough tough).
- Combine remaining 1 cup sugar, remaining 3 Tbsp. flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-oz. ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
- Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20–25 minutes for ramekins or 45–50 minutes for baking dish. Let cool for at least 1 hour.
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