Blueberry Pecan Cobbler Food

BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
• Add blueberries, sugar and zest to a bowl and stir to combine.
• In a separate bowl mix together the batter ingredients: flour, sugar, baking powder, and salt. Stir in the milk, just until combined.
• Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with a little bit of cinnamon.
• Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top.
• Serve warm, with a scoop of ice cream, if desired!

BLUEBERRY PECAN CRUMBLE

Steps:

• Preheat the oven to 350 degrees F.
• For the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps.
• Pour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar.
• Scatter the topping over the berries in an even layer. Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45 to 50 minutes.

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-PECAN COBBLER

Steps:

• 1. Preheat oven to 350°. Stir together first 3 ingredients, 1/4 cup sugar, and 3 tablespoons flour in a lightly greased 11- x 7-inch baking dish.
• 2. Trim crusts from bread slices; cut each slice into 5 strips. Arrange strips over blueberry mixture. Stir together butter, egg, and remaining 1/2 cup sugar and 2 tablespoons flour. Drizzle over bread slices. Sprinkle with pecans.
• 3. Bake at 350° for 40 to 45 minutes or until golden and bubbly. Let stand 10 minutes. Serve warm.

BLUEBERRY PECAN COBBLER

Steps:

• Add first 7 ingredients to a saucepan; stir and bring to a boil over medium heat; keep stirring until sugar melts.
• Reduce to low heat and continue cooking 10 minutes; stir occasionally.
• Spoon half of the blueberry mixture into a greased 8-inch square baking pan.
• On a lightly floured surface, roll out 1 piecrust dough to 1/8-inch thickness; cut into an 8-inch square and place dough over blueberry mixture.
• Sprinkle pecans evenly over dough.
• Bake in a 450° oven for 10 minutes.
• Spoon the remaining blueberry mixture over the pie crust.
• Roll the other piecrust to 1/8-inch thickness and cut into 1-inch strips.
• Place strips of pie dough in a lattice design over blueberry mixture.
• Place pan on a baking sheet on the middle oven rack.
• Bake at 450° for 10 minutes or until golden.
• Serve warm.

PEACH AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch glass baking dish.
• Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches. In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined. With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit.
• Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.

HOMEMADE DUMP CAKE WITH PEACHES, BLUEBERRIES, AND PECANS

Steps:

• Preheat oven to 350°F. Butter and flour a 13x9" baking dish. Arrange peaches and blueberries in a single layer in prepared dish. Top evenly with sugar and add vanilla. Shake pan gently to cover fruit with sugar. Sprinkle cake mix and cinnamon over fruit and shake gently again to combine. Dot evenly with 3/4 cup cubed butter and top with pecans. Bake cake until surface springs back to the touch and cake is set and golden brown, 40-45 minutes. Serve warm or at room temperature.
• Do Ahead
• Cake can be made 3 days ahead; wrap in plastic and chill.