Black And Blueberry Cobbler Recipes

BLACKBERRY AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
• Stir blueberries, blackberries, orange juice, and 3 tablespoons white sugar together in a bowl. Allow berries to stand 20 to 30 minutes to accumulate juice.
• Whisk flour with baking powder in a bowl until thoroughly combined. Mix 1 cup sugar with melted butter, egg, and vanilla extract in a separate bowl until thoroughly combined. Whisk flour mixture gradually into the liquid ingredients to make a smooth batter.
• Spread a thin layer of batter over bottom of the prepared baking dish; top with berry mixture and juices. Spoon remaining batter over berries and spread into an even top layer; sprinkle top with white chocolate chips and brown sugar.
• Bake in the preheated oven until the cobbler is golden brown, the filling is bubbling, and the chips have melted, 30 to 35 minutes.

BLACKBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
• In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
• Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!

MAMA'S BLACKBERRY COBBLER

Steps:

• Preheat oven to 350°. Pour 1/2 cup melted butter into an 8-in. square baking dish. In a small bowl, combine flour, 1 cup sugar, milk and vanilla until blended; pour into prepared dish. In another bowl, combine blackberries, remaining 1/2 cup sugar and remaining 2 tablespoons melted butter; toss until combined. Spoon over batter., Bake until topping is golden brown and fruit is tender, 45-50 minutes. Serve warm.

BLACK AND BLUE COBBLER

Steps:

• In a large bowl, combine the flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Spread the batter evenly onto the bottom of a greased 5-qt. slow cooker. , In a large saucepan, combine the berries, water, orange zest and remaining sugar; bring to a boil. Remove from the heat; immediately pour over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into the batter comes out clean., Turn cooker off. Uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired.

MEME'S BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a large cast-iron skillet or ovenproof baking dish, in the oven, 5 to 7 minutes.
• Meanwhile, place blackberries in a large bowl. Using a potato masher, mash blackberries to release their juices. If blackberries are tart, sprinkle with sugar.
• In another large bowl, whisk together flour, baking powder, and salt. Add 1 cup sugar, milk, and vanilla extract; mix until well combined. Remove skillet from oven and add melted butter to flour mixture; stir to combine. Pour mixture into skillet and pour blackberries and their juices into the center.
• Transfer skillet to oven and bake until top is golden brown and a cake tester inserted into the batter comes out clean, about 1 hour. Serve hot, warm, or at room temperature with whipped cream, creme fraiche, or ice cream.

BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine the blueberries, juice and zest of 1 lemon, 3/4 cup sugar, cornstarch, cinnamon and nutmeg.
• Stir gently to combine.
• Pour into a 2 quart oven safe baking dish and set aside.
• In a food processor combine the flour, salt, baking powder, the 3/4 c. sugar plus the 3 T. sugar, baking soda.
• Pulse to combine.
• Add the cold butter and shortening, pulse to combine, continuing to pulse until mixture resembles coarse cornmeal.
• Pour into a large bowl and in a thin stream add the buttermilk, stirring constantly until mixture just holds together.
• You may not need all the buttermilk.
• Form dough into a ball and cover with plastic wrap.
• Bake the blueberry mixture for 20 minutes.
• Remove from oven and increase the tempture to 425 degrees.
• Tear off 3 inch pieces of the dough and place on top of hot blueberry mixture.
• Sprinkle dough with sugar and bake until the dough is a medium golden brown, around 15 minutes.
• Cool on a wire rack for 30 minutes.
• Serve warm with Vanilla Ice Cream.

BLACK AND BLUEBERRY COBBLER

Steps:

• Place oven rack in lower third of oven.
• Heat to 450 degrees F.
• You'll need a 13x9-inch baking dish or a shallow 3-quart baking dish.
• Dough: Whisk flour, 1/4 cup sugar, baking powder, baking soda and salt in a medium bowl until blended.
• Cut in butter with a pastry blender until coarse crumbs form.
• Refrigerate flour mixture and buttermilk separately until ready to top cobbler.
• Filling: Mix sugar, zest and lemon juice mixture in a large deep skillet over high heat.
• Stir in 1 pint blueberries and cook, stirring, about 10 minutes until hot and bubbly.
• Stir in cornstarch mixture, bring to a boil and boil 1 minute or until thickened.
• Stir in remaining blueberries, blackberries and the vanilla.
• Spread in baking dish.
• Stir flour mixture and buttermilk with a fork until a biscuit-like dough forms.
• Drop eight 1/4-cupfuls, evenly spaced, over hot filling.
• Sprinkle biscuits with remaining 2 T sugar.
• Bake 15-20 minutes or until biscuits are golden and filling is bubbly.
• Cool in dish on a wire rack.
• Serve warm or at room temperature.

BLUEBERRY COBBLER

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.