Blueberry Cobbler In A Bottle Recipes

BLUEBERRY COBBLER

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-inch pie plate with nonstick spray (not a deep dish).

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.

BLACKBERRY AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
• Stir blueberries, blackberries, orange juice, and 3 tablespoons white sugar together in a bowl. Allow berries to stand 20 to 30 minutes to accumulate juice.
• Whisk flour with baking powder in a bowl until thoroughly combined. Mix 1 cup sugar with melted butter, egg, and vanilla extract in a separate bowl until thoroughly combined. Whisk flour mixture gradually into the liquid ingredients to make a smooth batter.
• Spread a thin layer of batter over bottom of the prepared baking dish; top with berry mixture and juices. Spoon remaining batter over berries and spread into an even top layer; sprinkle top with white chocolate chips and brown sugar.
• Bake in the preheated oven until the cobbler is golden brown, the filling is bubbling, and the chips have melted, 30 to 35 minutes.

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:

• 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 !

BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350°.
• Place the butter in a 9x13" ovenproof dish and place in the oven.
• Combine the flour, baking powder and salt.
• Add the milk and the 1 cup of sugar.
• Add the vanilla and stir to combine.
• In a second bowl combine the blueberries and the 1 tablespoon of sugar.
• Remove the hot dish from the oven and pour the batter into the dish and sprinkle with the blueberries.
• Return to the oven and bake until the top is brown and the batter has risen up and around the fruit for about 30 minutes.

BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350°F.
• In a medium bowl, combine sugar, flour, baking powder, salt, and milk. Slowly whisk in the melted butter.
• Pour the batter into a 10-inch cast-iron skillet.
• In a medium bowl, combine blueberries and sugar.
• Add the blueberry mixture evenly over the top of the batter.
• Bake for 40 minutes. Carefully remove from the oven.
• Sprinkle the turbinado sugar over the top and RETURN to the oven; bake for 5-10 additional minutes. Cobbler is done when the edges are golden brown and the center doesn't jiggle. A toothpick inserted near the center should be removed with some crumbs and moist blueberry.
• Serve warm.

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:

• 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.