Brewton Blueberry Cobbler Food

BLUEBERRY COBBLER

Steps:

• Preheat the oven to 425 ̊. For the fruit: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine.
• For the topping: In a separate bowl, combine the flour, baking powder, sugar and salt. Stir it around, then add 1 1/2 sticks cold butter and use a pastry blender to cut the butter into the dry ingredients.
• Whisk together the milk and egg, 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 x 13-inch baking dish and dot them with 2 tablespoons 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 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!

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 COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Pour melted butter into a shallow 1 1/2 quart baking dish. In a mixing bowl combine flour, baking powder, salt, sugar and milk. Pour evenly over the butter. In a bowl combine berries, water and sugar. Spoon evenly over batter, but do not stir. Bake 40 to 45 minutes. Batter rises to become buttery top crust.

BLUEBERRY COBBLER

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.

VERY BEST BLUEBERRY COBBLER!

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.

BREWTON BLUEBERRY COBBLER

Steps:

• Using a pastry blender, mix first three ingredients (of crust) together until shortening is the size of peas.
• Quickly mix in other ingredients.
• Work quickly and do not overmix.
• Roll out pie crust and place in a metal sheet cake pan.
• (Glass pans will stick.) Crust will extend on all sides.
• Dredge fresh, washed blueberries in sugar, cinnamon and cornstarch and place in pan.
• (Blueberries should come to top of pan.).
• Sprinkle with lemon juice.
• Fold crust over top of cobbler.
• Bake at 350° for 1 1/2 hours or until filling is bubbling and crust is golden brown.
• Serve warm with vanilla ice cream.

FRESH SUMMER BLUEBERRY COBBLER

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.

BLUEBERRY COBBLER

Steps:

• Heat oven to 350°F. Pour melted butter into 8 or 9-inch square baking dish.
• In medium bowl, whisk together Bisquick™ mix, sugar, and milk; pour over melted butter.
• Sprinkle blueberries evenly over Bisquick™ batter. Bake 42 to 47 minutes, or until golden brown. Serve warm.

BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees. Pulse flour, baking powder, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal. Transfer mixture to a large bowl, and add heavy cream in a slow, steady stream, mixing with a wooden spoon until dough just comes together. Divide dough into 9 pieces, and loosely form each into a ball and flatten slightly. Set aside.
• In a medium bowl, combine blueberries, sugar, cornstarch, and cinnamon; toss gently to coat. Transfer mixture to an 8-inch square baking dish. Top blueberry mixture with dough balls, spacing evenly. Brush dough with heavy cream, and sprinkle with sanding sugar. Bake until berries are bubbling in center and biscuits are golden brown, about 55 minutes. Transfer dish to a wire rack, and let cool slightly, about 30 minutes.

WILD BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees.
• Melt butter in a 8"x8" pan.
• Mix all ingredients except blueberries and pour into the buttered pan.Top with the blueberries.
• Bake for 35-40 minutes.
• Serve warm.

BLUEBERRY COBBLER

Steps:

• Spread blueberries in the bottom of a 8X12 inch pan and sprinkle with lemon juice.
• Mix flour with baking powder.
• Cream butter and 3/4 cup sugar. Add flour and milk alternately to creamed mixture, beating well after each addition. Pour this mixture over the blueberries.
• Mix remaining sugar, cornstarch and salt in bowl and sprinkle over batter.
• Pour boiling water over all.
• Bake at 375 degrees for one hour.

WILD BRAMBLEBERRY COBBLER

Steps:

• Add 3/4 cup sugar, corn starch into pan and mix together then add berries and lemon juice. Cook over medium high heat, stirring constantly till boils and thickens , stir 1 minute more. Pour into 2 qt casserole dish, ungreased.
• Mix together cup flour, 1 tbsp sugar, baking powder, spices and salt, then cut in shortening till resembles fine crumbs. Add milk and stir, will be somewhat thick. Drop by spoonfuls onto top of friut mixture.
• Bake at 375, for 25-30 minutes till brown and bubbly.
• Great hot, reheats well.

FRESH BLUEBERRY COBBLER

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.