Buttery Blueberry Cobbler Recipes

TEXAS-STYLE BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees.
• Place 4 Tablespoons Butter in 9 x 13 baking dish. Place in oven and let butter melt, watching carefully.
• In a medium-size bowl, stir together blueberries, 1/4 cup of sugar and lemon zest. Set aside.
• In a large bowl, stir together flour, baking powder, remaining 1 1/4 cup of sugar, and salt. In a microwave-safe bowl, melt remaining 8 Tablespoons of butter. Whisk in melted butter (let cool for several minutes before adding) and milk. Stir until smooth.
• Remove baking dish from oven and pour batter into the pan.
• Dollop blueberry mixture evenly over batter. Generously sprinkle with sugar.
• Bake until golden brown and edges are crisp -- about 42-48 minutes.
• Serve with vanilla ice cream or homemade whipped cream.

BLUEBERRY COBBLER

Steps:

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

BROWN BUTTER BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9×11 or 9×13 dish with nonstick cooking spray. Mix the blueberries and sugar and pour into the bottom of the prepared dish. Whisk together butter and cake mix. Crumble over blueberries.
• Bake at 350 degrees for 40 minutes, until bubbly and browned on top.

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.

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.

EASY BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in an 8-inch square baking dish.
• Melt butter in the preheating oven, about 5 minutes. Remove from oven.
• Mix flour, sugar, and milk in a bowl until combined; pour batter over melted butter. Scatter blueberries over batter.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

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.

THE EASIEST STRAWBERRY BLUEBERRY BROWNED BUTTER COBBLER

Steps:

• Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Lightly grease a 9×13-inch baking dish with softened or melted butter and set aside.
• In a small bowl stir together brown sugar, cornstarch, ginger, and salt until evenly combined.
• Place the blueberries and sliced strawberries in the prepared baking dish. Add the sugar mixture and toss gently until evenly coated. Set aside while you prepare the topping. The strawberries will start to get juicy - that's perfect!
• To prepare the topping, start by melted the butter just past when it pops and sizzles. The butter will become fragrant and the milk solids will toast and brown. Remove from the pan and place in a medium bowl to cool slightly.
• Add the sugar, vanilla, flour, baking powder, and salt to the bowl with butter. Add the beaten egg yolk and use a fork to work the ingredients into a shaggy dough. I found it easiest to also use my fingers to work the dough together to combine the ingredients evenly.
• Press the dough into rough coins, this can be messy and layer atop the prepared strawberries and blueberries. Cover the dish though of course fruit bits will peek through.
• In a small bowl whisk together egg white and a splash of milk. Lightly brush the cobbler top and sprinkle generously with turbinado sugar. Bake for 25 - 30 minutes until the fruit is bubbling and the top is lightly golden. Rotate the dish in the oven halfway through baking to evenly brown.
• Remove from the oven and allow to rest for 15 minutes to cool just slightly before scooping and serving with vanilla ice cream. Cobbler is also delicious at room temperature or cold from the fridge. There's no wrong way to enjoy it! Cobbler will last, covered in the refrigerator, for uo two 3 days.

EASY BUTTERMILK BLUEBERRY COBBLER

Steps:

• Preheat oven to 350°F Put butter in a 9" round cake pan and place in oven until butter is melted.
• In a bowl, whisk together flour, sugar, soda and salt until combined. Add buttermilk and whisk until smooth.
• Pour batter into cake pan. Scatter berries evenly over the batter.
• Stir sugar and cinnamon together. Sprinkle over the berries. Bake in preheated oven 50-60 minutes, until cake is brown and berries have burst. Serve warm or at room temperature, with vanilla ice cream or whipped cream.

BLUEBERRY PEACH COBBLER

Steps:

• Preheat oven to 375 degrees Spray an 8 in square baking dish with Pam. Melt the butter in the baking dish in the oven. In a medium bowl comibine the flour, 1 cup of regular sugar, or 1/2 cup Splenda Sugar for Baking, the baking powder, and the salt and mix well. Stir in the buttermilk until just combined. Add the regular milk a little at a time to get a thick pancake like batter. Pour this batter over the melted butter but do not stir them together. In a saucepan, combine the peaches, lemon juice and the remaining sugar, or Splenda and bring to a boil over high heat, stirring constantly. Taste for sweetness, adding more sugar or Splenda if necessary. Stir in the the blueberries. Add the cinnamon or nutmeg. Pour the hot fruit over the batter but do not stir them together. Bake in the preheated oven for 40 to 45 minutes or until top is golden brown. If using a convection oven adjust time to 25 to 35 minutes. Server warm with vanilla ice cream or bourbon *creme fraiche. Bourbon Creme Fraiche: In a small mixing bowl place one dollop of creme fraiche for each serving. I use a regular teaspoon size serving spoon, not a measuring spoon. Add in a cap full of bourbon, a dash of vanilla and a little Splenda or sugar to taste. Wisk by hand until soft peaks form (like whipped cream). Serve a dollop over each portin of warm cobbler. *Creme Fraiche can be found at Trader Joe's near the cream cheese. If you can't find it you can subsitute sour cream.