Fresh Blueberry Cobbler With Blueberry Sauce Food

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 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 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!

CAST-IRON COBBLER WITH LOUISIANA BLACKBERRIES AND SASSY SAUCE

Steps:

• Preheat the oven to 350 degrees F and butter a 10-inch cast-iron skillet.
• Whisk together the flour, baking powder, salt, 1 cup sugar, the melted butter and milk in a large bowl. Beat well, then pour the batter into the buttered cast-iron skillet. Top with the fresh blackberries. Sprinkle with the remaining cup sugar, then pour the boiling water over the top.
• Bake until the filling is bubbling and the cobbler topping is golden, 35 to 40 minutes. Pour sassy sauce over the top before serving.
• Whisk together the sweetened condensed milk and the heavy cream in a saucepan over low heat until combined and warm. Spike with rum. Pour over the cobbler.

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.

BLUEBERRY COBBLER

Steps:

• Preheat oven to 375°F and lightly grease an 8×8″ baking dish.
• In a large bowl, stir together blueberries, ¼ cup flour, and 1 cup sugar. Pour into prepared baking dish.
• In another large bowl, stir together remaining flour, sugar, baking powder, and cinnamon. Add egg, milk, and canola oil and stir until completely combined. The batter will be thick.
• Drop batter over the blueberries by tablespoonfuls, covering as much of the fruit as possible (it won't cover completely!).
• Bake for 35-40 minutes or until topping is golden brown and the blueberries are thickened and bubbly.
• Let cool for 10 minutes before serving.

EASY FRESH BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine blueberries, 1/2 cup sugar, and lemon juice in a saucepan with enough water to just cover; bring to a boil. Cook, stirring occasionally, over medium-high heat until the berries pop and the sugar is dissolved completely, 3 to 5 minutes. Stir cornstarch into 1/4 cup cold water; stir into blueberry mixture. Continue cooking blueberries until the mixture thickens slightly, about 5 minutes more. (Mixture will thicken as it cools.)
• Whisk milk, flour, 1 cup sugar, egg, and vanilla extract together in a bowl until smooth.
• Swirl melted butter in the bottom of an 8-inch square deep baking dish to coat. Pour batter over the butter. Sprinkle cinnamon over the batter; top with the berries mixture.
• Bake in preheated oven until the batter is no longer wet, about 30 minutes. Sprinkle coarse sugar over the cobbler. Cool 15 minutes before serving.

OLD-FASHIONED BLUEBERRY COBBLER RECIPE

Steps:

• Preheat the oven to 350 degrees F and grease a deep-dish (9-inch) pie plate.

THE BEST BLUEBERRY COBBLER (+VIDEO)

Steps:

• Preheat oven to 350F degrees. Spray a 9 x 9 square baking dish with nonstick cooking spray and set aside.
• In a medium bowl, stir together the flour with 1 cup of the sugar. Add in the milk and then pour in the melted butter and vanilla extract. Stir until combined.
• Spread mixture into a prepared baking dish and top with blueberries. Sprinkle with remaining sugar.
• Bake on the middle oven rack uncovered for 45 minutes - hour, until the top is a light golden brown and a toothpick comes out clean.
• Allow to slightly cool before serving. We love ours topped with additional blueberries and a scoop of vanilla ice cream! Enjoy!

BLUEBERRY STREUSEL COBBLER

Steps:

• Preheat oven to 325 degrees F. In bowl, combine blueberries, sweetened condensed milk and lemon peel.
• In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; stir in blueberry mixture. Spread in greased 9-inch square baking pan.
• In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler.
• Bake 65 to 70 minutes. Serve warm with vanilla ice cream and Blueberry Sauce. Store leftovers covered in refrigerator.
• Blueberry Sauce: In saucepan, combine sugar, cornstarch, cinnamon, and nutmeg. Gradually add water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot.

FRESH BLUEBERRY COBBLER WITH BLUEBERRY SAUCE

Steps:

• Combine blueberries with sweetened condensed milk and lemon peel; set aside.
• In a large bowl cut in 3/4 cups of butter into 1 1/2 cups of bisquick until crumbly. Stir in blueberry mixture and spread in the bottom of an 8 x 8 inch baking dish coated with nonstick cooking spray.
• Cut remaining 2 tbsp of butter into remaining 1/2 cup of bisquik and 1/2 cup brown sugar until crumbly. Add nuts and then sprinkle mixture over top of cobbler.
• Bake in preheated 325 degree oven for 1 hour and 10 minutes. Remove from oven and serve warm with ice cream and blueberry sauce.
• FOR SAUCE:.
• In a saucepan mix 1/2 cup of hot water with 1 tbsp cornstarch.
• Whisk until all lumps are dissolved.
• Add remaining ingredients and cook until thickened.
• Serve warm over cobbler and ice cream.

BISQUICK BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Grease a 9-inch baking pan with oil or butter.
• In a large bowl, add the blueberries and sugar. Toss until the blueberries are fully coated. Set it aside.
• Mix the Bisquick, milk, and butter until fully combined. The dough should be soft.
• Pour the blueberries into the greased baking pan.
• Spoon the dough out evenly over the blueberries. Bake for 45 minutes or until the topping turns golden brown and the blueberry filling begins to bubble.
• Serve it warm with a scoop of ice cream or whipped cream topping. Enjoy!