Individual Blueberry Cobblers Recipes

INDIVIDUAL BLUEBERRY COBBLERS

Steps:

• Pick over and wash berries. Place in saucepan with 1/4 cup sugar, lemon rind and water.
• Bring to a boil and simmer for 5 minutes. Pour equal amounts into 4 greased tart pans.
• Cream butter, 1/3 cup sugar, egg and vanilla until well blended.
• Mix flour, baking powder, salt and nutmeg. Add to creamed mixture along with the milk. Beat until smooth. Spoon batter over hot blueberries.
• Bake at 375° for about 30 minutes or until browned. Serve warm, plain or with ice cream (family favorite) or whipped cream.

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.

GRANDMA'S EASY BLUEBERRY COBBLER RECIPE

Steps:

• Preheat your oven to 450°F.
• For the blueberry cobbler filling, take a large mixing bowl, and add your freshly washed blueberries. If you're using frozen blueberries, you can soak them in water for 30 to 45 min beforehand to defrost them - this will help to ensure they cook evenly. (Whether you're using fresh or frozen, make sure to dry the berries on a paper towel or clean cotton towel before preparing them, as this will prevent the flour from sticking in lumps.)
• Sprinkle the sugar and flour evenly onto the berries, and toss them in the bowl until they are evenly coated throughout.
• Divide the mixture between each of your ramekins, leaving at least a half-inch gap between the mixture and the top of the ramekin.
• For the blueberry cobbler topping, combine the remaining ingredients in another mixing bowl, and using your fingertips, mix thoroughly until you achieve a crumbly texture. (To avoid melting the butter, which prevents the crumbly parts from forming correctly, try running your wrists under cold water for a minute or two, cool down your hands).
• When you have achieved the desired consistency, top each blueberry cobbler with a layer of topping about half an inch thick.
• Bake the ramekins in your heated oven 10 min, and then reduce the heat to 350°F and bake for another 15 min.
• The top of each individual blueberry cobbler should be a golden brown color, with the fruit filling beginning to bubble up around the edges. Use gloves to carefully transfer each blueberry cobbler to a wire cooling rack (watch out as the boiling sugar in the filling will be extremely hot).
• Cool to a comfortable eating temperature and serve your blueberry cobbler with vanilla ice-cream or simply pour some heavy whipping cream over the top.

VERY BEST BLUEBERRY COBBLER!

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.