Blueberry Cobbler W Biscuit Crumb Topping Recipe 415

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VERY BEST BLUEBERRY COBBLER!



Very Best Blueberry Cobbler! image

I've tinkered and tinkered, and this is the very best blueberry cobbler recipe I've found. Cakey/biscuit topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. It can also work with other fruit fillings. Works best with delicious fresh blueberries and is the perfect summer treat.... An amalgamation of mine and my grandmother's cobbler recipe.... I think it is the best! Serve plain or with whipped cream. Enjoy!

Provided by FRIENDLYFOOD

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 50m

Yield 6

Number Of Ingredients 13

2 ½ cups fresh or frozen blueberries
1 teaspoon vanilla extract
½ lemon, juiced
1 cup white sugar, or to taste
½ teaspoon all-purpose flour
1 tablespoon butter, melted
1 ¾ cups all-purpose flour
4 teaspoons baking powder
6 tablespoons white sugar
5 tablespoons butter
1 cup milk
2 teaspoons sugar
1 pinch ground cinnamon

Steps:

  • Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
  • In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
  • Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

Nutrition Facts : Calories 478.3 calories, Carbohydrate 87.7 g, Cholesterol 33.8 mg, Fat 12.9 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 7.9 g, Sodium 339.9 mg, Sugar 55.3 g

BLUEBERRY COBBLER



Blueberry Cobbler image

Rich, lightly sweetened cream biscuits top a luscious filling of fresh blueberries in one of Martha's favorite desserts. The filling is made with fresh berries, cornstarch, lemon juice, and a hint of cinnamon for a summer dessert bursting with flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup cold heavy cream, plus more for brushing
6 cups (3 pints) blueberries
1/2 cup sugar, plus more if needed
1/4 cup cornstarch, plus more if needed
1/4 teaspoon ground cinnamon
Sanding sugar, for sprinkling

Steps:

  • Preheat oven to 375 degrees. Pulse flour, baking powder, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal. Transfer mixture to a large bowl, and add heavy cream in a slow, steady stream, mixing with a wooden spoon until dough just comes together. Divide dough into 9 pieces, and loosely form each into a ball and flatten slightly. Set aside.
  • In a medium bowl, combine blueberries, sugar, cornstarch, and cinnamon; toss gently to coat. Transfer mixture to an 8-inch square baking dish. Top blueberry mixture with dough balls, spacing evenly. Brush dough with heavy cream, and sprinkle with sanding sugar. Bake until berries are bubbling in center and biscuits are golden brown, about 55 minutes. Transfer dish to a wire rack, and let cool slightly, about 30 minutes.

BLUEBERRY COBBLER



Blueberry Cobbler image

Make and share this Blueberry Cobbler recipe from Food.com.

Provided by Dixon C.

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup sugar
1 tablespoon cornstarch
4 cups fresh blueberries (fresh is better than frozen)
1 teaspoon lemon juice
2 tablespoons butter
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup whole milk

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.

BUTTERY BLUEBERRY COBBLER



Buttery Blueberry Cobbler image

As the name implies, this is a recipe that is rich and delicious. Since you can use either fresh or frozen blueberries, you can make this easy blueberry cobbler year-round. -Marjorie Green, South Haven, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 10

2 cups fresh or frozen blueberries
1 tablespoon lemon juice
1-1/2 cups sugar, divided
1/2 cup butter, cubed
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
1 large egg, lightly beaten
Whipped cream or whipped topping

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.

Nutrition Facts : Calories 231 calories, Fat 9g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 256mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.

5-INGREDIENT BLUEBERRY COBBLER



5-Ingredient Blueberry Cobbler image

Try a fruity dessert you can enjoy warm from the oven - it's ready in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 6

Number Of Ingredients 5

1 can (21 oz) blueberry pie filling
1 cup Bisquick Heart Smart® mix
2 tablespoons sugar
1/4 cup fat-free (skim) milk
1 tablespoon butter or margarine, softened

Steps:

  • Heat oven to 400°F. In ungreased 8-inch square (2-quart) glass baking dish, spread pie filling. Bake 10 minutes.
  • Meanwhile, in small bowl, stir Bisquick mix, 1 tablespoon of the sugar, the milk and butter with wire whisk or fork until soft dough forms.
  • Drop dough by 5 spoonfuls onto warm pie filling. Sprinkle tops of biscuits with remaining 1 tablespoon sugar.
  • Bake 18 to 20 minutes or until topping is light golden brown.

Nutrition Facts : Calories 260, Carbohydrate 54 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 35 g, TransFat 0 g

BLUEBERRY COBBLER W/ BISCUIT CRUMB TOPPING RECIPE - (4.1/5)



Blueberry Cobbler w/ Biscuit Crumb Topping Recipe - (4.1/5) image

Provided by msippigrl

Number Of Ingredients 13

Biscuit Topping:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3 tablespoons sugar
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2″ cubes
1/2 cup sour cream
Blueberry Filling:
6 cups fresh blueberries
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 375° F. Biscuit Topping: In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add cubed butter and cut into the flour mixture with a pastry cutter (or your fingertips) until mixture resembles pea-size crumbs. Gently mix in sour cream until a dough forms. Do not over-mix it. (I had to add about 2 T. cream for it to come together.) Set aside. Blueberry Filling: Stir together the sugar, flour, and zest. Add the blueberries and lemon juice and toss together until well coated. Pour mixture into an 8x8x2″ glass baking dish. Tear biscuit topping into quarter-size crumbles and scatter over the berries. (I didn't use all the dough.) Bake until hot and bubbly and topping is golden brown, 45-50 minutes. (If top is browning too much, tent a sheet of aluminum foil over the cobbler.) Cool to lukewarm on a wire cooling rack, 1-2 hours. Serve with vanilla ice cream

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