BLUEBERRY COBBLER
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 13
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.
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
This delicious cobbler has a fairly thin crust on top, plus a struesel topping. If you can't get fresh blueberries, frozen should work fine. I love it served hot, with vanilla ice cream.
Provided by jaynine
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375.
- In an 8 inch square baking dish, mix blueberries, 3 tbsp sugar, orange juice, lemon zest, and cinnamon; 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.
- Mix together Bisquick, brown sugar, 2 tbsp butter and chopped pecans with a fork (will be crumbly).
- Sprinkle evenly over the crust mixture.
- Bake for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
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 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
WILD BLUEBERRY COBBLER
Of coarse you can substitute regular blueberries for this recipe. This makes a large amount of cobbler, serve warm with vanilla ice cream!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- In a large bowl combine blueberries, orange zest, the juice of one orange, 3/4 cup sugar, cornstarch, cinnamon and ginger (if using) toss to combine.
- Pour the mixture into the prepared baking dish.
- Place the dish on a baking sheet to catch and spills.
- Bake for 20 minutes.
- While the blueberries are baking, prepare the cobbler topping.
- In a small bowl mix together 1/4 cup sugar with 1/2 teaspoon cinnamon; set aside.
- In a food processor combine flour, salt, baking powder, baking soda and 3 tablespoons sugar; pulse to combine.
- Add in the cold butter and cold shortening; pulse to combine until the mixture forms crumbs; dump the mixture into a bowl.
- Add in the buttermilk; mix JUST until combined.
- When the blueberry mixture is cooked for 20 minutes, remove and sprinkle about 4-inch portions of the cobbler over the berry mixture.
- Sprinkle 1/4 cup sugar/cinnamon mixture over the cobbler dough.
- Return to the oven to bake for about 30 minutes, or until the dough is golden brown and the top is baked.
FRESH BLUEBERRY COBBLER
Make and share this Fresh Blueberry Cobbler recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
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.
More about "blueberry orange cobbler food"
BLUEBERRY-ORANGE-GINGER COBBLERS - SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 1 hr 30 minsAuthor Pam Lolley
- Preheat oven to 400°F. Stir together flour, baking powder, salt, and 1/3 cup of the granulated sugar in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 1 cup of the cream, stirring just until dry ingredients are moistened.
- Turn dough out onto parchment paper; gently press or pat dough into a 3/4-inch-thick, 9- x 6-inch rectangle. (Mixture will be a little crumbly.) Cut into 6 (3- x 2-inch) rectangles. Place biscuits in a single layer on a baking sheet. Brush tops with remaining 1 tablespoon cream, and sprinkle with remaining 1 tablespoon granulated sugar. Refrigerate until ready to use.
- Stir together blueberries, brown sugar, cornstarch, orange zest, and grated ginger in a large bowl until well blended. Spoon berry mixture evenly into 6 (7- to 8-ounce) ramekins, about 1 cup in each. Place on an aluminum foil-lined rimmed baking sheet.
- Bake in preheated oven 20 minutes. Remove from oven, and place 1 biscuit on each ramekin. Return to oven, and bake at 400°F until biscuits are golden brown and done, about 18 more minutes. Cool on baking sheet on a wire rack at least 30 minutes. Serve with ice cream.
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