Thick Crust Blueberry Cobbler Food

OLD-FASHIONED BLUEBERRY COBBLER RECIPE

Steps:

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

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.
• 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!

THICK CRUST BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 Lightly grease with shortening 13 x 9 inch baking dish. Pour blueberries in then sprinkle with the lemon juice.
• In large mixing bowl add 2 1/4 cup sugar. Add softened butter. Using mixer (preferably a stand mixer but handheld will do) cream butter and sugar until smooth.
• In a different mixing bowl whisk together flour and baking powder until well blended.
• Alternating between the flour mixture and milk starting with flour and ending with flour slowly add to the creamed butter and mix until mixed completely. Pour over berries making sure to spread to the edges of the pan.
• In a small bowl mix together remaining sugar, cornstarch , salt and cinnamon and sprinkle over batter. Pour boiling water over entire pan.
• Place dish on a foil lined baking sheet and place in oven. (I over estimated baking time because it varies every time I make it and different ovens always vary.) Bake for 1 hour then check to see if it's done by using a toothpick in the middle of the pan. Most likely it will not be done. Bake in 15 minute increments checking to see if it's done by using toothpick. Cobbler will be done when the toothpick comes out with no batter on the toothpick. Don't worry too much about the color of the crust. It's mostly the cinnamon making it look dark (see picture). You should be able to tell the difference between cinnamon brown and burnt.
• I serve mine with homemade whipped topping (see picture) and here's how I do that even though I don't list these ingredients in the main ingredient list -- It's better to use a stand mixer because of the time it takes to blend but a hand mixer will work. Place your bowl (if using a hand mixer use a deep mixing bowl) and beaters in the freezer for at least 30 minutes before making whipped cream. You need 2 cups heavy whipping cream (I used Promise Land or Organic Farms) 6 tablespoons sugar and 2 teaspoons of real vanilla extract. Mix on high until stiff peaks form (approx 6-7 minutes). Whipped cream will keep in refrigerator up to 2 days tightly covered. This recipe will make enough whipped cream for all 10 servings with a pretty good dollop of it.

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:

• 1. Preheat the oven to 350. Combine 1 cup of blueberries, sugar, and 3 tablespoons of water in a pan. If you are using frozen there is really no need to add water, just cook it slow for the juices to come out naturally. Then the juice will melt the sugar. I used fresh blueberries this time around and had a hard time getting juice to come out.
• 2. Cook on low heat until the sugar melted.
• 3. Make a slurry with the rest of the water and the cornstarch in a separate cup.
• 4. Add the slurry to the blueberry mixture.
• 5. Heat to a gentle boil.
• 6. Add the butter and allspice to the blueberry mixture. Mix well and once the sauce is thickened. Let cool for about 3 minutes.
• 7. Add the remaining blueberries to the mixture and fold them in gently.
• 8. Pour the mixture to your pie dish, cake pan or casserole dish.
• 9. In a new bowl, add the cake mixture and cold butter.
• 10. Cut in the butter.
• 11. Once the butter and cake mix resembles small crumb-like pieces (much like a pie crust), sprinkle on the top of the blueberry filling. The top should be about a 1/4 thick. If any thicker add a dab of butter on top.
• 12. Bake in an oven for 1 hour or until nice and golden brown. You also want to make sure the topping is cake-like, not batter-like. Might be a safe bet to put something under your baking dish to help the occasional boil over.
• 13. Take out and let cool. Best served with whipped cream or vanilla ice cream to help break up the sweetness. Enjoy!

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.

BUTTERY BLUEBERRY COBBLER

Steps:

• In a saucepan, combine the berries, lemon juice and 1/2 cup sugar. Bring to a boil; remove from the heat. Set aside. Place butter in an 11x7-in. baking dish; melt butter in a 350° oven. , In a small bowl, combine the remaining sugar with flour, baking powder, salt, milk and egg. Pour over melted butter. Do not stir. Spoon reserved berry mixture over batter. Do not stir., Bake at 350° for 40-45 minutes or until golden brown. Serve at room temperature with whipped cream or whipped topping.