Blueberry Cobbler With Orange Biscuit Puffs Recipes

BLUEBERRY COBBLER WITH ORANGE BISCUIT PUFFS

Steps:

• Preheat oven to 350° F. Lightly spray a 9"x9" pan with tall sides with cooking spray. Set aside.
• For the blueberry filling: Place blueberries in a medium bowl. Add orange juice and vanilla, and then fold to combine.
• In a small bowl, whisk together brown sugar, cornstarch, cinnamon, and salt. Sprinkle over the blueberries and fold to combine. Set aside.
• For the orange biscuit puffs: In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest. Add butter and cut in with a rigid pastry blender or two forks until butter is distributed evenly and forms large crumb-like pieces.
• In a small bowl, stir together milk and orange juice. Add to flour mixture and stir until just combined.
• Give the blueberry mixture a good stir to incorporate the accumulated juices and then pour mixture into prepared pan. With a large spoon, scoop up orange biscuit dough and place 9 dollops of dough across the top of the blueberry mixture. The biscuits will spread a bit while baking. Sprinkle with course sugar.
• Bake for 45 minutes, or until the blueberry mixture is bubbling and the biscuits are nicely browned. Let cool for 15 minutes. Serve with a splash of cream or a scoop of vanilla ice cream.

BEST EVER BLUEBERRY COBBLER

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.

BLUEBERRY BISCUIT COBBLER

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.

BLUEBERRY ORANGE COBBLER

Steps:

• Heat oven to 425°F; spray 10-inch deep dish pie plat with non-stick cooking spray.
• In bowl, toss together blueberries, maple sugar, orange juice, and vanilla. Let stand 15 minutes.
• Pour into pie dish and bake 12 minutes.
• In separate bowl, whisk together flour, baking powder, salt, and sugar. Grate frozen butter over flour mixture and stir. Add orange juice and loosely blend. Do not overmix.
• Spoon dollops batter over baked blueberries. Sprinkle with sugar.
• Bake 10-15 minutes until top is golden and fruit is bubbly.

BISCUIT BLUEBERRY COBBLER

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.