Blueberry Orange And Cardamom Cobbler Recipes

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 ORANGE COBBLER

Steps:

• Heat oven to 425°F; spray 10-inch deep dish pie plat with non-stick cooking spray.
• In bowl, toss together blueberries, maple sugar, orange juice, and vanilla. Let stand 15 minutes.
• Pour into pie dish and bake 12 minutes.
• In separate bowl, whisk together flour, baking powder, salt, and sugar. Grate frozen butter over flour mixture and stir. Add orange juice and loosely blend. Do not overmix.
• Spoon dollops batter over baked blueberries. Sprinkle with sugar.
• Bake 10-15 minutes until top is golden and fruit is bubbly.

BLUEBERRY, ORANGE, AND CARDAMOM COBBLER

Steps:

• Preheat oven to 350° with top rack in center and another rack beneath it. (If using a glass baking dish, set oven at 325° and set top rack in upper third of oven). Make filling: In a large bowl, combine granulated sugar, tapioca, cornstarch, and cardamom. Stir in 1/4 cup water, the orange zest and juice, lemon zest and juice, and vanilla seeds. Gently stir in berries. Let stand 15 to 20 minutes, stirring occasionally, for tapioca to begin to soften.
• Meanwhile, make biscuits: In a bowl, stir together flour, granulated sugar, baking powder, salt, and soda. Add butter and cut in with a pastry blender until pieces are pea-size. Stir in sour cream and 1 tbsp. whipping cream until dough is evenly moistened but still shaggy. Gather dough into a ball and knead on a lightly floured work surface just until smooth, 4 to 6 turns.
• Re-flour surface and pat or roll dough into a 6-in. square about 1/2 in. thick. Cut straight down with a long knife into 2-in. squares to make 9; or cut straight down with a 2-in. round biscuit cutter, re-rolling scraps as needed.
• Transfer fruit and juices to a 2- to 2 1/2-qt. baking dish that's 1 1/2 to 2 in. deep, such as an 8-in. square. Set biscuits slightly apart on fruit. Brush biscuits with remaining 2 tsp. cream and sprinkle with sparkling sugar.
• Set cobbler on upper oven rack and set a rimmed baking sheet on rack beneath it to catch drips. Bake until filling begins to bubble in center and biscuits are well browned, about 55 minutes, 1 1/4 hours for a glass dish. Let cool on a rack at least 1 1/2 hours. Serve warm or at room temperature.

BLUEBERRY-CARAMEL SKILLET COBBLER

Steps:

• Preheat the oven to 375 degrees F. Toss the berries with 1 teaspoon vanilla and 3 tablespoons flour; set aside. Combine the brown sugar and 3 tablespoons water in a medium ovenproof skillet. Cook over medium heat, stirring, until thick and caramelized, about 7 minutes. Remove from the heat; stir in the lemon juice then the berry mixture and set aside.
• Whisk the remaining 1 cup flour, the granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until evenly incorporated and the mixture resembles fine meal. Whisk the egg yolks with the buttermilk and the remaining 1 teaspoon vanilla in a small bowl, then gradually whisk into the flour mixture until the batter is smooth. Spread the batter evenly in the skillet so the berries are almost covered.
• Bake until the top is golden, about 35 minutes. Let stand at least 10 minutes before serving.

CHEZ PANISSE'S BLUEBERRY COBBLER

Steps:

• Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
• To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
• Put the blueberries in a 1 1/2-quart gratin or baking dish. Make patties out of the dough, 2 to 2 1/2 inches in diameter and 1/2-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.
• Let cool slightly. Serve warm, with cream to pour on top, if desired.

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.