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
BLUEBERRY-CARAMEL SKILLET COBBLER
Provided by Food Network Kitchen
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Toss the berries with 1 teaspoon vanilla and 3 tablespoons flour; set aside. Combine the brown sugar and 3 tablespoons water in a medium ovenproof skillet. Cook over medium heat, stirring, until thick and caramelized, about 7 minutes. Remove from the heat; stir in the lemon juice then the berry mixture and set aside.
- Whisk the remaining 1 cup flour, the granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until evenly incorporated and the mixture resembles fine meal. Whisk the egg yolks with the buttermilk and the remaining 1 teaspoon vanilla in a small bowl, then gradually whisk into the flour mixture until the batter is smooth. Spread the batter evenly in the skillet so the berries are almost covered.
- Bake until the top is golden, about 35 minutes. Let stand at least 10 minutes before serving.
BLUEBERRY ORANGE COBBLER
Serve warm with ice cream or whipped cream! Note: If you don't have & can't get maple sugar, use light brown sugar instead.
Provided by JelsMom
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425°F; spray 10-inch deep dish pie plat with non-stick cooking spray.
- In bowl, toss together blueberries, maple sugar, orange juice, and vanilla. Let stand 15 minutes.
- Pour into pie dish and bake 12 minutes.
- In separate bowl, whisk together flour, baking powder, salt, and sugar. Grate frozen butter over flour mixture and stir. Add orange juice and loosely blend. Do not overmix.
- Spoon dollops batter over baked blueberries. Sprinkle with sugar.
- Bake 10-15 minutes until top is golden and fruit is bubbly.
Nutrition Facts : Calories 251.7, Fat 10.8, SaturatedFat 6.5, Cholesterol 26.7, Sodium 356.1, Carbohydrate 37.8, Fiber 4.6, Sugar 16.7, Protein 4
BLUEBERRY, ORANGE, AND CARDAMOM COBBLER
Blueberry, Orange, and Cardamom Cobbler
Provided by Elaine Johnson
Time 1h30m
Yield 9
Number Of Ingredients 18
Steps:
- Preheat oven to 350° with top rack in center and another rack beneath it. (If using a glass baking dish, set oven at 325° and set top rack in upper third of oven). Make filling: In a large bowl, combine granulated sugar, tapioca, cornstarch, and cardamom. Stir in 1/4 cup water, the orange zest and juice, lemon zest and juice, and vanilla seeds. Gently stir in berries. Let stand 15 to 20 minutes, stirring occasionally, for tapioca to begin to soften.
- Meanwhile, make biscuits: In a bowl, stir together flour, granulated sugar, baking powder, salt, and soda. Add butter and cut in with a pastry blender until pieces are pea-size. Stir in sour cream and 1 tbsp. whipping cream until dough is evenly moistened but still shaggy. Gather dough into a ball and knead on a lightly floured work surface just until smooth, 4 to 6 turns.
- Re-flour surface and pat or roll dough into a 6-in. square about 1/2 in. thick. Cut straight down with a long knife into 2-in. squares to make 9; or cut straight down with a 2-in. round biscuit cutter, re-rolling scraps as needed.
- Transfer fruit and juices to a 2- to 2 1/2-qt. baking dish that's 1 1/2 to 2 in. deep, such as an 8-in. square. Set biscuits slightly apart on fruit. Brush biscuits with remaining 2 tsp. cream and sprinkle with sparkling sugar.
- Set cobbler on upper oven rack and set a rimmed baking sheet on rack beneath it to catch drips. Bake until filling begins to bubble in center and biscuits are well browned, about 55 minutes, 1 1/4 hours for a glass dish. Let cool on a rack at least 1 1/2 hours. Serve warm or at room temperature.
Nutrition Facts : Calories 287, Carbohydrate 47, Cholesterol 29, Fat 11, Fiber 3, Protein 3.1, SaturatedFat 6.2, Sodium 187
BLUEBERRY COBBLER WITH JUNIPER
I know juniper might seem like an odd flavor pairing with blueberries, but think of a refreshing gin fizz cocktail (juniper being the chief botanical in gin), muddled with some fresh blueberries, and then it starts to make sense. The slightly pine-y nature of juniper brings out the jamminess of the blueberries in a way that feels like they were always meant to be together. Plus, juniper berries look like blueberries' littler cousin. So, whether they're in your cocktail glass or in your dessert, I hope you'll try this combination this summer!
Provided by Aarti Sequeira
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the filling: Preheat the oven to 425 degrees F.
- Grind the juniper and peppercorns until fine in a mortar and pestle or spice grinder.
- Add the butter to a large saute pan set over medium heat. Add the blueberries and cook, stirring occasionally, until they start to release their juices, 2 to 3 minutes. Turn the heat off. Stir in the ground juniper and peppercorns, the preserves, sugar, cornstarch, gin, salt, vanilla, lemon zest, lemon juice and pepper. Pour into a 9-by-13-inch casserole dish.
- For the biscuit topping: Whisk together the flour, sugar, cornmeal, baking powder, salt and baking soda in large bowl. In a small bowl, stir together the melted butter, buttermilk, vanilla and lemon zest. Add the wet ingredients to the dry, stirring until just combined.
- Divide the mixture into 8 equal portions. Top the filling with the biscuits, leaving about 1/2 inch between each. Sprinkle with a little extra sugar. Bake until golden brown, 25 to 30 minutes. Let cool 15 minutes. Serve.
ORANGE CARDAMOM BLUEBERRY CROSTADA
Make and share this Orange Cardamom Blueberry Crostada recipe from Food.com.
Provided by ElizabethKnicely
Categories Pie
Time 1h15m
Yield 1 Crostata, 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Line 15x10-inch pan with sides with parchment paper.
- Unroll pie crust in pan. In medium bowl, mix preserves, flour and cardamom. Carefully fold in blueberries. Spoon mixture over crust to within 2 inches of edge. Fold edge of crust over filling, pleating crust to within 2 inches of edge. Fold edge of crust over filling, pleating crust as necessary. In small bowl, beat egg yolk with two teaspoons water. Lightly brush crust edge with egg mixture; sprinkle with sugar.
- Bake 17 to 23 minutes or until crust is golden brown and filling is bubbly. Cool at least 30 minutes before serving.
Nutrition Facts : Calories 249.8, Fat 8.2, SaturatedFat 2.6, Cholesterol 27.7, Sodium 136.6, Carbohydrate 43.4, Fiber 2.3, Sugar 24.1, Protein 2.8
LEMON BLUEBERRY COBBLER
Categories Citrus Fruit Dessert Bake Quick & Easy Blueberry Lemon Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat oven to 400° F. and butter an 8-inch (1 1/2-quart) glass pie plate.
- In a bowl toss together blueberries, zest, sugar, lemon juice, and cornstarch until combined well and transfer to pie plate.
- Into another bowl sift together flour, baking powder, cardamom, and a pinch salt. Add cream and stir until mixture just forms a dough. Drop dough in 5 mounds on blueberry mixture and bake in middle of oven until biscuits are golden and cooked through, about 25 minutes.
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