Biscuit Blueberry Cobbler Recipes

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BLUEBERRY BISCUIT COBBLER



Blueberry Biscuit Cobbler image

With a crisp biscuit topping and warm blueberry filling, this home-style cobbler sure doesn't taste light-but it is! -Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 13

4 cups fresh or frozen blueberries, thawed
3/4 cup sugar, divided
3 tablespoons cornstarch
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup all-purpose flour
2 teaspoons grated lemon zest
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons cold butter
3/4 cup buttermilk

Steps:

  • In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray. , In a small bowl, combine the flour, lemon zest, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture. , Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Serve warm.

Nutrition Facts :

BLUEBERRY COBBLER



Blueberry Cobbler image

Make the most of summer's fresh fruit and mix up an easy Blueberry Cobbler. With a tender topping and a berry filling, this easy Blueberry Cobbler with Bisquick™ Original Pancake & Baking Mix is a dessert you'll be asked to make again and again. If you don't have fresh blueberries on hand, frozen blueberries achieve the same, great taste. For this Blueberry Cobbler recipe, just make sure the total volume of fruit remains the same if using frozen blueberries. Spoons up and enjoy.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 4

Number Of Ingredients 5

6 tablespoons butter, melted
1 1/4 cups Bisquick™ Original Pancake & Baking Mix
1/2 cup sugar
2/3 cup milk
3 cups fresh blueberries

Steps:

  • Heat oven to 350°F. Pour melted butter into 8 or 9-inch square baking dish.
  • In medium bowl, whisk together Bisquick™ mix, sugar, and milk; pour over melted butter.
  • Sprinkle blueberries evenly over Bisquick™ batter. Bake 42 to 47 minutes, or until golden brown. Serve warm.

Nutrition Facts : Calories 500, Carbohydrate 67 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 serving, Sodium 600 mg, Sugar 39 g, TransFat 2 g

BLUEBERRY-DROP BISCUIT COBBLER



Blueberry-Drop Biscuit Cobbler image

Provided by Soa Davies

Categories     Dessert     Bake     Fourth of July     Vegetarian     Kid-Friendly     Quick & Easy     High Fiber     Blueberry     Summer     Shower     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1 1/2 cups plus 3 tablespoons all-purpose flour
3 tablespoons plus 1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" pieces
1/2 cup plus 1 tablespoon crème fraîche or sour cream
6 cups fresh blueberries (about 2 pounds)
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest

Steps:

  • Preheat oven to 375°F. Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make dough tough).
  • Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
  • Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish. Let cool for at least 1 hour.

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

BISCUIT BLUEBERRY COBBLER



Biscuit Blueberry Cobbler image

"All nine varieties of blueberries we grow taste yummy in this easy cobbler," says Diane Cain, a fruit farmer from Hixton, Wisconsin. "Cut a juicy piece and celebrate summer!"

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 8

2 cups fresh blueberries
1/2 cup sugar
2 tablespoons butter, melted
2/3 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
Whipped cream, optional

Steps:

  • Sprinkle blueberries into a well-greased 8-in. square baking dish. In a small bowl, combine sugar and butter until crumbly. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Spread over blueberries. , Bake at 350° for 40-45 minutes until golden brown and a toothpick inserted in the center comes out clean. Serve warm with whipped cream if desired.

Nutrition Facts : Calories 129 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 167mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

SLOW COOKER BLUEBERRY BISCUIT COBBLER



Slow Cooker Blueberry Biscuit Cobbler image

This is a warm, delicious slow cooker dessert made with fresh blueberries that is similar to a cobbler. The best part is that it does not require turning on an oven on a hot summer day. Enjoy with a scoop of vanilla ice cream.

Provided by K. Nayman

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 3h5m

Yield 6

Number Of Ingredients 8

½ cup brown sugar
1 tablespoon ground cinnamon
1 (8 ounce) tube buttermilk biscuit dough
⅓ cup butter, melted
2 tablespoons all-purpose flour
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
2 pints fresh blueberries, washed

Steps:

  • Lightly grease the inside of a slow cooker.
  • Mix 1/2 cup brown sugar with 1 tablespoon cinnamon in a small bowl. Cut biscuits into quarters. Dip each biscuit section into the melted butter, then roll in the cinnamon-sugar mixture.
  • Place sugared biscuit pieces around the sides of the prepared slow cooker, forming a small wall of dough around the edges. Reserve any leftover butter.
  • Mix 2 tablespoons flour into the leftover butter. Add 1 tablespoon brown sugar and 1/4 teaspoon cinnamon.
  • Place blueberries in the center of the ring of biscuit pieces. Pour the butter and sugar mixture over the top of the blueberries.
  • Cook on Low until blueberries are bubbling and biscuit pieces are golden brown, about 2 hours 45 minutes.

Nutrition Facts : Calories 357.9 calories, Carbohydrate 53.7 g, Cholesterol 27.5 mg, Fat 15.7 g, Fiber 3.4 g, Protein 3.7 g, SaturatedFat 7.8 g, Sodium 452.5 mg, Sugar 32.7 g

BLUEBERRY(OR BLACKBERRY) COBBLER WITH HONEY BISCUITS



Blueberry(Or Blackberry) Cobbler With Honey Biscuits image

This is a sweet and tart berry cobbler,and has plenty of yummy juice to spoon over vanilla ice cream. Adapted from Food&Wine magazine.

Provided by Sharon123

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

1 cup flour
2/3 cup finely ground cornmeal
1/4 cup white sugar, plus
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into small pieces, chilled
2/3 cup heavy cream, plus
1 tablespoon heavy cream
6 cups blueberries (about 2 pounds) or 6 cups blackberries
2 tablespoons honey
3 tablespoons fresh orange juice
1/2 teaspoon finely grated lemon zest
1 tablespoon cornstarch
1 tablespoon brown sugar (or turbinado sugar)
vanilla ice cream, for serving

Steps:

  • Preheat the oven to 350°F In a food processor, pulse the flour, cornmeal, 3 tablespoons of the granulated sugar, the baking powder, cinnamon and salt to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the 2/3 cup heavy cream and pulse just until a smooth dough forms. On a lightly floured surface, pat the dough into a ball. Flatten slightly, then roll out the dough to a 1/2" thickness. Using a floured 1 1/2" round biscuit cutter, cut out 32 rounds; pat the scraps together and reroll if necessary.
  • In a medium bowl, toss the berries with the honey, orange juice, lemon zest, cornstarch and the remaining 2 tablespoons of granulated sugar. Pour the berries into a 2-quart baking dish. Arrange the biscuit rounds over the fruit in rows so they touch but do not overlap. Brush the rounds with the remaining 1 tablespoon of cream and sprinkle with brown sugar. Bake for 50 minutes, or until the fruit juices are bubbling and thickened and biscuits are golden brown. Let cool slightly, and serve with ice cream. Enjoy!
  • To make ahead:.
  • The blueberry(or blackberry) cobbler can be baked 8 hours ahead and kept at room temperature.

Nutrition Facts : Calories 366.9, Fat 17.6, SaturatedFat 10.6, Cholesterol 52.6, Sodium 228.9, Carbohydrate 51.8, Fiber 3.9, Sugar 25.2, Protein 3.9

BLUEBERRY DROP BISCUIT COBBLER



Blueberry Drop Biscuit Cobbler image

When blueberries are at their best (and most abundant), let their flavor shine in simple recipes. This cobbler can be assembled in minutes, and its ragged topping is both tender and crunchy. It's especially good with vanilla ice cream. From Epicurious.

Provided by Annacia

Categories     Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 cups plus 3 tablespoons all-purpose flour
3 tablespoons sugar (or Splenda)
1 cup sugar (or Splenda)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup plus 1 tablespoon creme fraiche or 1/2 cup sour cream
6 cups fresh blueberries (about 2 pounds)
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest

Steps:

  • Preheat oven to 375°F
  • Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in creme fraiche. Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make dough tough).
  • Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
  • Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish. Let cool for at least 1 hour.

Nutrition Facts : Calories 523.9, Fat 19.7, SaturatedFat 11.9, Cholesterol 57.7, Sodium 247.8, Carbohydrate 86.3, Fiber 4.5, Sugar 54.6, Protein 4.9

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.

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2 days ago Make sure the dough isn’t too thick on top, about a ½ inch or less. Preheat oven to 350°F. Bake for 10 to 12 minutes, if the dishes are individual and small to medium-size; approximately 12 to ...
From parade.com


BLUEBERRY BISCUITS RECIPE : TASTE OF SOUTHERN
2021-06-27 Turn the ball of dough out onto a parchment paper sheet on your countertop. Knead the dough a couple of turns, adding more flour so it’s not sticking to your counter or fingers. Gently press the dough out until it’s about ¼ inch thick. Sprinkle the cup of …
From tasteofsouthern.com


BISQUICK BLUEBERRY COBBLER RECIPE - THE FEATHERED NESTER
2021-07-19 Preheat oven to 375º. In a medium bowl, stir together blueberries, cornstarch, 1/2 cup of sugar, and lemon juice. Pour them into the bottom of the cast iron skillet or casserole dish. Bake blueberry mixture at 375º for 10 minutes (after that, we will add the biscuit topping).
From thefeatherednester.com


EASY CAMPFIRE BLUEBERRY COBBLER RECIPE » HOMEMADE HEATHER
2021-06-16 2. Open the pie filling and scoop it into an aluminum baking dish or pie tin. 3. Open the container of biscuits and layer the dough on top of the pie filling. 4. Lastly cover the aluminum dish with tinfoil and bake over the campfire on low for 20-30 minutes.
From homemadeheather.com


OLD-FASHIONED BLUEBERRY COBBLER RECIPE - THE SEASONED MOM
2020-06-30 Step 3: Bake Blueberry Cobbler. Bake the blueberry cobbler in a 350 degree F oven for about 50-55 minutes, or until the filling is hot and bubbly and the biscuits are golden brown. Make sure that the biscuits are totally cooked through by sticking a …
From theseasonedmom.com


PAULA DEEN BLUEBERRY COBBLER - CHEFS & RECIPES
Place the pan in the preheating oven so that the butter may melt. Once the chocolate has melted, remove the pan from the heat. Stir together blueberries, sugar, and zest in a bowl. In a separate bowl, combine the ingredients for the batter: flour, sugar, baking powder, and salt.
From chefsandrecipes.com


INCREDIBLE BLUEBERRY COBBLER RECIPE- BAKING A MOMENT
2022-07-20 Place the blueberries, sugar, cornstarch, and lemon peel & seeds (in their cheesecloth sachet) in a large pot and cook (stirring) until syrupy & thick (approx. 15 minutes). Remove from the heat and stir in the lemon juice. Transfer the filling to a 1 3/4-quart baking dish.
From bakingamoment.com


BLUEBERRY COBBLER RECIPE (WITH FRESH BLUEBERRIES!) - COOKING CLASSY
How to Make Blueberry Cobbler. Preheat oven to 375 degrees F. Add blueberries to a 9 by 9 by 2, or 11 by 7 by 2-inch baking dish, drizzle with lemon juice. In a small bowl whisk 1/4 cup granulated sugar with 1 1/2 Tbsp flour, sprinkle mixture over blueberries and toss blueberries. Bake in preheated oven until filling is hot and edges are ...
From cookingclassy.com


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Top Asked Questions

What is the best way to make blueberry cobbler?
“All nine varieties of blueberries we grow taste yummy in this easy cobbler,” says Diane Cain, a fruit farmer from Hixton, Wisconsin. “Cut a juicy piece and celebrate summer!” Sprinkle blueberries into a well-greased 8-in. square baking dish. In a small bowl, combine sugar and butter until crumbly.
What is a blueberry biscuit cobbler?
This is a warm, delicious slow cooker dessert made with fresh blueberries that is similar to a cobbler. The best part is that it does not require turning on an oven on a hot summer day. Enjoy with a scoop of vanilla ice cream. Recipe by K Nayman SaveRatePrintShare PinterestFacebookTweetEmail Gallery Slow Cooker Blueberry Biscuit Cobbler Add Photo
How to bake blueberry biscuits?
Drop rounded tablespoons of the biscuit dough onto blueberries, leaving a bit of space in between. Place skillet on baking sheet in preheated 350-degree F oven and bake until biscuits are golden on top, about 20 minutes. Remove from the oven and let cool for 15 minutes; serve warm.
How do you make blueberry muffins with blueberries?
In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray. In a small bowl, combine the flour, lemon zest, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs.

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