Blueberry Cobbler W Biscuit Crumb Topping Recipe 415

BLUEBERRY COBBLER W/ BISCUIT CRUMB TOPPING RECIPE - (4.1/5)

Steps:

• Preheat oven to 375° F. Biscuit Topping: In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add cubed butter and cut into the flour mixture with a pastry cutter (or your fingertips) until mixture resembles pea-size crumbs. Gently mix in sour cream until a dough forms. Do not over-mix it. (I had to add about 2 T. cream for it to come together.) Set aside. Blueberry Filling: Stir together the sugar, flour, and zest. Add the blueberries and lemon juice and toss together until well coated. Pour mixture into an 8x8x2″ glass baking dish. Tear biscuit topping into quarter-size crumbles and scatter over the berries. (I didn't use all the dough.) Bake until hot and bubbly and topping is golden brown, 45-50 minutes. (If top is browning too much, tent a sheet of aluminum foil over the cobbler.) Cool to lukewarm on a wire cooling rack, 1-2 hours. Serve with vanilla ice cream

BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees. Mix 1/2 cup sugar and cornstarch in a 2 quart saucepan and stir in blueberries and lemon juice. Cook over medium heat, stirring frequently, until mixture boils and thickens. Boil and stir for 1 minute. Pour into ungreased 2 quart glass casserole dish and keep mixture hot in oven.
• In a medium bowl, cut butter into flour, sugar, baking powder, cinnamon, and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture.
• Bake for 25-30 minutes until topping is golden brown. Serve warm topped with whipped cream or ice cream.

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.