Mimis Maine Blueberry Cobbler Food

MIMI'S DOWN EAST BLUEBERRY PIE

Steps:

• Line an 8" pie plate with crust.
• Pour in the blueberries.
• Mix together the rest of the ingredients and scatter over the blueberries.
• Dot with pieces of the butter.
• Put the top crust on.
• Bake at 450 dgrees for 10 minutes; then reduce to 350 degrees and continue baking for another 35-40 minutes or till done.

MIMI'S MAINE BLUEBERRY COBBLER

Steps:

• BLUEBERRIES:.
• In a large bowl combine all the ingredients.
• Put into a 2 quart baking dish which has been sprayed with cooking spray.
• Bake at 375 degrees for 10 minutes while you make the Cobbler.
• COBBLER:.
• In a small bowl combine the first five ingredients; mix well.
• Cut in the cold butter till mixture resembles coarse crumbs.
• Stir in the buttermilk just till moistened.
• Drop by tablespoons onto blueberry mixture.
• Sprinkle some sugar over the top of the dough.
• Bake uncovered at 375 degrees for about 25-30 minutes or till golden.
• Serve warm with vanilla ice cream or whipped cream.

MY BLUEBERRY COBBLER

Steps:

• FOR TOPPING: Sift together flour, sugar, baking powder and salt.
• Cut in 1/4 cup butter until coarse crumb consistency.
• Combine milk and egg.
• Add all at once to dry ingredients, stirring until just moistened; set aside.
• FOR FRUIT FILLING: Combine blueberries, sugar, tapioca and water in a saucepan.
• Let stand 5 minutes to soften tapioca.
• Cook and stir until slightly thickened and bubbly (about 5 minutes).
• Stir in 1 Tbsp butter.
• Pour filling into an 8-inch round baking dish.
• Immediately spoon on biscuit topping in 6 mounds.
• Bake at 400ºF for 20 to 25 minutes.
• Serve warm with cream or ice cream.

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.

BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees. Mix 1/2 cup sugar and cornstarch in a 2 quart saucepan and stir in blueberries and lemon juice. Cook over medium heat, stirring frequently, until mixture boils and thickens. Boil and stir for 1 minute. Pour into ungreased 2 quart glass casserole dish and keep mixture hot in oven.
• In a medium bowl, cut butter into flour, sugar, baking powder, cinnamon, and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture.
• Bake for 25-30 minutes until topping is golden brown. Serve warm topped with whipped cream or ice cream.

BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees.
• Combline flour, sugar, baking powder and salt.
• Stir in milk and mix well into a smooth batter.
• Melt butter in 1 1/2 quart baking dish in microwave on high for one minute.
• Pour batter into melted butter.
• Add blueberries on top of batter. (Do not stir.).
• Bake at 350 degrees for 40-45 minutes.

INDIVIDUAL BLUEBERRY COBBLERS

Steps:

• Pick over and wash berries. Place in saucepan with 1/4 cup sugar, lemon rind and water.
• Bring to a boil and simmer for 5 minutes. Pour equal amounts into 4 greased tart pans.
• Cream butter, 1/3 cup sugar, egg and vanilla until well blended.
• Mix flour, baking powder, salt and nutmeg. Add to creamed mixture along with the milk. Beat until smooth. Spoon batter over hot blueberries.
• Bake at 375° for about 30 minutes or until browned. Serve warm, plain or with ice cream (family favorite) or whipped cream.

WILD MAINE BLUEBERRY CRISP

Steps:

• Preheat oven to 325 degrees.
• Filling: In a small bowl, combine the Wild Blueberries, sugar, lemon rind, and apples.
• Mix well and place in a well buttered 8 x 8 x 2 inch pan.
• Crisp: In a medium bowl, combine brown sugar, cinnamon, nutmeg, flour, pecans, oats, salt, and rub in the butter with your fingers until it resembles coarse crumbs.
• Spread evenly over the Wild Blueberry filling.
• Bake 45 minutes or until the crust is brown.

WILD BLUEBERRY COBBLER

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.

MAINE WILD BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees. Combine Maine wild blueberries, 3/4 cup white sugar, water, and lemon rind in a baking dish. Bring to boil and simmer for 2 minutes. Meanwhile, combine reserved 1/4 cup white sugar with brown sugar, flour baking powder, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle crumbs over blueberry mixture. Bake approximately 25 minutes or until top is brown. Serve warm with heavy cream or vanilla ice cream.

BLUEBERRY COBBLER

Steps:

• Mix your cobbler ingredients together and put in a 9 x 13 pan.
• Mix together your topping ingredients and pour over top of cobbler.
• Bake 350 for 30-45 minutes.
• Top with cream of your choice !

MIMI'S HUGE BLUEBERRY MUFFINS

Steps:

• You will also need: cupcake papers.
• Using a mixer cream together in a bowl the butter, sugar, and vanilla.
• Add the 2 eggs and mix well.
• Combine the flour, salt, and baking powder and add to the above mixture alternately with the milk.
• Add 1/2 cup blueberries gently by hand.
• Then add the other 2 cups of blueberries gently by hand.
• Line a 12 cupcake tin with cupcake papers.
• Pile the batter right to the top of the papers using all of the batter on these 12 muffins.
• Sprinkle with granulated sugar.
• Bake at 375 degrees for 25-35 minute.