CHEZ PANISSE'S BLUEBERRY COBBLER
This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar. The dough rounds for the top are placed so they don't cover all the berries, and the juice from the berries bubbles up around the dough.
Provided by Molly O'Neill
Categories dessert
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 4 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 296 milligrams, Sugar 25 grams, TransFat 0 grams
BEST EVER BLUEBERRY COBBLER
This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet! Serve with whipped cream or vanilla ice cream.
Provided by Jen
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 45.6 g, Cholesterol 71.7 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 10 g, Sodium 142.1 mg, Sugar 31.4 g
EASY BLUEBERRY COBBLER
This is the recipe my Grandma used to make her blueberry cobbler. Hope you enjoy it as much as I do. Serve with ice cream!
Provided by Lynette Collins Mottolo
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 48.5 g, Cholesterol 32.9 mg, Fat 12.5 g, Fiber 2.2 g, Protein 3.2 g, SaturatedFat 7.7 g, Sodium 293.4 mg, Sugar 33.7 g
BLUEBERRY COBBLER WITH JUNIPER
I know juniper might seem like an odd flavor pairing with blueberries, but think of a refreshing gin fizz cocktail (juniper being the chief botanical in gin), muddled with some fresh blueberries, and then it starts to make sense. The slightly pine-y nature of juniper brings out the jamminess of the blueberries in a way that feels like they were always meant to be together. Plus, juniper berries look like blueberries' littler cousin. So, whether they're in your cocktail glass or in your dessert, I hope you'll try this combination this summer!
Provided by Aarti Sequeira
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the filling: Preheat the oven to 425 degrees F.
- Grind the juniper and peppercorns until fine in a mortar and pestle or spice grinder.
- Add the butter to a large saute pan set over medium heat. Add the blueberries and cook, stirring occasionally, until they start to release their juices, 2 to 3 minutes. Turn the heat off. Stir in the ground juniper and peppercorns, the preserves, sugar, cornstarch, gin, salt, vanilla, lemon zest, lemon juice and pepper. Pour into a 9-by-13-inch casserole dish.
- For the biscuit topping: Whisk together the flour, sugar, cornmeal, baking powder, salt and baking soda in large bowl. In a small bowl, stir together the melted butter, buttermilk, vanilla and lemon zest. Add the wet ingredients to the dry, stirring until just combined.
- Divide the mixture into 8 equal portions. Top the filling with the biscuits, leaving about 1/2 inch between each. Sprinkle with a little extra sugar. Bake until golden brown, 25 to 30 minutes. Let cool 15 minutes. Serve.
BLUEBERRY COBBLER
Steps:
- In a mixing bowl, combine one cup flour, two tablespoons sugar, baking powder, and cinnamon.
- Add egg, milk, and oil.
- Mix until moistened.
- Prepare a 3 1/2-quart cooker with cooking spray.
- Transfer batter to cooker; spreading across the bottom.
- In another mixing bowl, combine remaining sugar, remaining flour, salt, and blueberries.
- Mix well.
- Spoon blueberry mixture over batter in cooker.
- Cover and cook on high for 2 1/2 hours.
Nutrition Facts : Calories 221 calories, Fat 3 grams fat, Cholesterol 24 mg cholesterol, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 0.5 grams saturated fat, Sodium 114 mg sodium, Sugar 29 g sugar, TransFat 0 g trans fat, UnsaturatedFat 0.2 g unsaturated fat
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