VERY BEST BLUEBERRY COBBLER!
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
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
PEACH AND BLUEBERRY CRUMBLES
Steps:
- Preheat the oven to 350 degrees F.
- Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
- For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
- If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.
BLUEBERRY COBBLER
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Pour melted butter into a shallow 1 1/2 quart baking dish. In a mixing bowl combine flour, baking powder, salt, sugar and milk. Pour evenly over the butter. In a bowl combine berries, water and sugar. Spoon evenly over batter, but do not stir. Bake 40 to 45 minutes. Batter rises to become buttery top crust.
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
BLUEBERRY COBBLER
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- For the blueberries: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine.
- For the dough: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients.
- Whisk together the milk and egg in a small bowl, 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-by-13-inch baking dish and dot them with the 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.
WARM BLUEBERRY COBBLER
Delicious blueberry cobbler with only 6 simple ingredients. Turns out well with fresh or frozen blueberries. Serve warm with whipped cream or vanilla ice cream.
Provided by Dawn
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place blueberries in a 6x10-inch baking dish. Sprinkle lemon juice over blueberries.
- Whisk flour, sugar, and egg together in a bowl until mixture resembles coarse crumbs; spread over blueberries. Drizzle butter over flour mixture.
- Bake in the preheated oven until cobbler is bubbling, about 30 minutes.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 30 g, Cholesterol 30.8 mg, Fat 6.4 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 3.8 g, Sodium 47.3 mg, Sugar 20.4 g
BLUEBERRY COBBLER
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
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 COBBLER
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
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.
BLUEBERRY CRUMBLE
Provided by Moira Hodgson
Categories easy, dessert
Time 55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Place blueberries in an eight-inch baking dish two inches deep. Squeeze lemon juice on top. In a small bowl, blend tapioca with two tablespoons sugar. Add to berries and mix.
- Cut the butter in pieces. Combine with the remaining sugar, flour and salt in a mixing bowl or food processor fitted with a steel blade. If using your fingers, blend the mixture until it has the texture of coarse bread crumbs. Blend in the lemon peel.
- Sprinkle the mixture evenly over the blueberries. Bake 35 to 40 minutes, or until the juices are bubbling and the top is golden brown. Cool for about 10 minutes and serve warm.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 39 milligrams, Sugar 29 grams, TransFat 0 grams
BLUEBERRY COBBLER
This simple slow-cooked dessert comes together in a jiffy. If you like, you can substitute apple or cherry pie filling for the blueberry. -Nelda Cronbaugh, Belle Plaine, Iowa
Provided by Taste of Home
Categories Desserts
Time 3h10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place pie filling in a greased 1-1/2-qt. slow cooker. Sprinkle with cake mix and pecans. Drizzle with butter. Cover and cook on high for 3 hours or until topping is golden brown. Serve warm with ice cream if desired.
Nutrition Facts : Calories 449 calories, Fat 14g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 343mg sodium, Carbohydrate 79g carbohydrate (57g sugars, Fiber 3g fiber), Protein 2g protein.
QUICK AND EASY BLUEBERRY COBBLER
This quick and simple recipe can be made for either breakfast or dessert. Slice and serve like a pie.
Provided by ChefHazmat
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour melted butter into a large cast iron skillet.
- Whisk baking mix, sugar, and milk together in a bowl. Pour mixture into skillet. Evenly sprinkle blueberries over batter.
- Bake until golden brown, 40 to 45 minutes. Serve warm.
Nutrition Facts : Calories 484.7 calories, Carbohydrate 65.8 g, Cholesterol 49 mg, Fat 24.1 g, Fiber 3.3 g, Protein 5 g, SaturatedFat 13 g, Sodium 612.7 mg, Sugar 38.4 g
SLOW-COOKER BLUEBERRY COBBLER
I love blueberries, and this easy cake-mix cobbler showcases them deliciously. Serve the treat warm with a big scoop of French vanilla ice cream or a dollop of whipped cream. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a greased 5-qt. slow cooker, combine blueberries, sugar and cornstarch; stir in vanilla. In a large bowl, combine cake mix and melted butter. Crumble over blueberries. Top with pecans. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low until topping is set, 3-4 hours. If desired, serve with ice cream.
Nutrition Facts : Calories 331 calories, Fat 11g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 343mg sodium, Carbohydrate 58g carbohydrate (39g sugars, Fiber 2g fiber), Protein 2g protein.
BLUEBERRY BISCUIT COBBLER
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
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 CRUMB CAKE
This recipe came around when I was craving blueberry cobbler and cinnamon crumb cake. I prefer to eat it the next day after everything has had time to set, but my husband prefers it fresh ooey gooey and soft. Either way it is good as a side to coffee for an early morning tailgate or tea and biscuits in the garden.
Provided by LiRoper
Categories Dessert
Time 1h30m
Yield 18 Slices
Number Of Ingredients 13
Steps:
- Preheat Oven to 350.
- Brown Sugar Crumble Topping:.
- Use mixer to blend brown sugar, GF Flour, cinnamon and butter until mixture forms large crumbles. Place bowl in fridge.
- Cake:.
- Stir the cake mix and instant pudding together and set to the side.
- Separate 3 egg whites and 3 egg yolks into two bowls.
- Cream the butter and egg yolks together.
- Add the creamed butter/egg yolk to the cake mix and blend with the 1 cup of milk until you have a smooth cake batter.
- In a separte bowl whip the egg whites until you see peaks.
- Gently fold whipped egg whites in with the cake batter until blended.
- Gently fold in the 2 Cups of Blueberries until all Blueberries are coated in mixture.
- Line 9 x 13 baking dish parchment paper and coat with butter or cooking spray.
- Gently spread the blueberry batter evenly in pan.
- In separate bowl cream the cream cheese, 1 egg, 3 tablespoons sugar and 1 teaspoon vanilla together.
- Use spoon to drop random dollops of cream cheese mixture onto blueberry batter. Use edge of butter knife to gently swirl into the mixtures slightly together.
- Crumble the Brown Sugar topping on top of the batter.
- Bake 350 degree oven for 60 minutes. Test center with toothpick.
- Let cool to set ingredients.
- Take out of oven and set on cooling rack to set the fruit mixture prior to eating.
Nutrition Facts : Calories 284.1, Fat 15.6, SaturatedFat 9.2, Cholesterol 82.5, Sodium 231.5, Carbohydrate 34.8, Fiber 0.5, Sugar 32.9, Protein 2.9
BLUEBERRY CRUNCH COBBLER
This is really a delicious recipe, especially when blueberry season rolls around. It is really more a crunch than a cobbler, as is obvious from the ingredients. This recipe would also be delicious made with huckleberries or other wild blueberries. This recipe is from a "Land O Lakes" cookbook that I really love, and have made many of their recipes. This is a very down home recipe, that I think anyone who enjoys blueberries would love, especially with a bit of homemade ice cream, or vanilla custard sauce to top it off. I hope you enjoy!
Provided by Naturalbohemian
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- In a large mixing bowl combine all the crust ingredients.
- Beat at medium speed on mixer, scraping bowl often, until crumbly (1 to 2 minutes).
- Press 2 cups of the crumb mixture on bottom of ungreased 13x9 inch baking pan.
- Place blueberries over the crumb crust.
- In 2-qt saucepan combine remaining filling ingredients except vanilla.
- Cook over medium heat, stirring the mixture occasionally, until it thickens and comes to a full boil(18 to 22 minutes).
- Continue boiling for 1 minute.
- Mix in vanilla.
- Pour over blueberries; sprinkle with the remaining crumb mixture.
- Bake for 50 to 60 minutes or until lightly browned.
Nutrition Facts : Calories 318.7, Fat 6.1, SaturatedFat 3.4, Cholesterol 14, Sodium 110.4, Carbohydrate 64.5, Fiber 3, Sugar 41.7, Protein 3.6
BUTTERY BLUEBERRY COBBLER
As the name implies, this is a recipe that is rich and delicious. Since you can use either fresh or frozen blueberries, you can make this easy blueberry cobbler year-round. -Marjorie Green, South Haven, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 231 calories, Fat 9g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 256mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
BLUEBERRY-RHUBARB CRUMBLE
A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish., For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture., Bake 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired.
Nutrition Facts : Calories 305 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 64mg sodium, Carbohydrate 58g carbohydrate (42g sugars, Fiber 3g fiber), Protein 3g protein.
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