Lemon Blueberry Cobbler Food

LEMON BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F and lightly butter an 11x7-inch baking dish.
• Stir together 5 cups blueberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring frequently, until mixture is thickened. Stir in remaining blueberries and lemon zest and transfer to prepared dish.
• Stir together flour, sugar, baking powder, and salt in a medium bowl, then stir in Almond Breeze and butter. Drop spoonfuls over hot berry mixture. Bake for 30 minutes or until topping is lightly browned and cooked through.

BLUEBERRY LEMON COBBLER

Steps:

• In a medium saucepan combine blueberries, sugar, lemon juice, cornstarch,lemon peel, cinnamon and salt.
• Cook stirring over medium heat for about 5 minutes or until thickened.
• Pour into an 8-inch baking dish greased or sprayed with Pam; set aside.
• In a small mixing bowl stir together flour, 3 tablespoons sugar, baking powder, cinnamon and salt.
• In a separate bowl whip together milk and egg, gradually pour into dry ingredients stirring until just moistened.
• Spoon over blueberry mixture.
• Bake at 375°F for about 20 minutes or until golden brown.
• Best served warm.

LEMON BLUEBERRY COBBLER

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.

CAST-IRON BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F. Place the butter in an 10-inch cast-iron skillet and transfer to the preheated oven to melt.
• Meanwhile, mix together the flour, baking powder, lavender and salt in a bowl. Stir in the milk, 1 cup sugar, the lemon juice, zest and vanilla to combine. Mix together the remaining tablespoon sugar and the blueberries in another bowl. Remove the hot skillet with the melted butter from the oven and pour in the batter. Top with the sugared blueberries. Bake until brown and the batter has risen up and around the fruit, about 30 minutes.
• Transfer to a rack to cool slightly. Serve with vanilla bean ice cream or lightly sweetened whipped cream.

BLUEBERRY COBBLER WITH LEMON HONEY ICE CREAM

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• For the blueberry filling: Add the blueberries, sugar, flour, cinnamon and lemon juice to the prepared baking dish; toss to combine. Set aside.
• For the cobbler topping: In a medium bowl, mix the flour, sugar, melted butter, milk, baking powder, cinnamon, salt and eggs. Stir to combine, then dollop the batter over the blueberries to cover.
• Bake until the berries are bubbling and the topping is golden, about 45 minutes.
• Serve a la mode with the Lemon Honey Ice Cream.
• In a medium saucepan, combine the milk and heavy cream and slowly warm over low heat until small bubbles form around the edges. Add the honey and stir to mix.
• In a medium bowl, whisk to combine the sugar, lemon zest, lemon juice and egg yolks. Slowly add the egg yolk mixture to the milk and cook, stirring constantly, until thickened enough to coat the back of a spoon, about 8 minutes. Remove from the heat, cover, and chill in the refrigerator until cold, about 1 hour.
• Transfer the mixture to an ice cream machine, process for about 30 minutes, and then freeze until frozen through, another 2 hours.

BLUEBERRY COBBLER

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.

BLUEBERRY COBBLER

Steps:

• In a large bowl stir together the cornstarch, sifted, and the granulated sugar and add the blueberries and the lemon juice. Toss the mixture until it is combined well and transfer it to a buttered 10-inch (6-cup) deep-dish pie plate. In a bowl combine well the flour, the brown sugar, forced through a sieve, the baking powder, the salt, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Add 1/4 cup plus 2 tablespoons boiling water and stir the mixture until it just forms a dough. Drop 1/4 cupfuls of the dough over the blueberry mixture and bake the cobbler on a baking sheet in the middle of a preheated 400°F. oven for 30 to 40 minutes, or until the topping is golden and cooked through. Serve the cobbler warm with the ice cream.

BLUEBERRY-LEMON CAKE MIX COBBLERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 4 ramekins with cooking spray.
• Place blueberries into a bowl. Add sugar, water, and cornstarch. Stir gently until well mixed, 30 seconds to 1 minutes.
• Divide the blueberries evenly among the ramekins, filling them about 3/4 to the top.
• Heat butter in a large, microwave-safe bowl until melted, about 1 minute.
• Stir lemon cake mix into the butter to combine; mixture will still be a little dry and lumpy. Scoop about 1/2 cup of the mixture into each ramekin. Spray tops lightly with cooking spray.
• Bake in the preheated oven until tops are lightly browned, 25 to 30 minutes. Serve warm.