Blueberry Fruit Cobbler Recipes

BLUEBERRY COBBLER

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.

BLUEBERRY FRUIT COBBLER

Steps:

• Place blueberries in a greased 13-in. x 9-in. baking dish; set aside. In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Pour over berries., In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture. Spread over berry mixture. Drizzle with melted butter; sprinkle with remaining sugar., Bake at 350° for 40-45 minutes or until golden brown. Serve warm with ice cream if desired.

BLUEBERRY COBBLER

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.

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 COBBLER

Steps:

• Preheat oven to 350°F Spread blueberries in ungreased 8 or 9-inch square baking dish or pan Sprinkle with cornstarch Drizzle with lemon juice Set aside In medium bowl combine flour, ½ cup sugar, baking powder and salt Add milk and butter Stir just until combined (not smooth) Drop mounds of dough onto blueberries Pour boiling water over dough and fruit Sprinkle with remaining ¼ cup sugar Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes Serve warm or at room temperature

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.

BLUEBERRY CRUNCH COBBLER

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.

BLACKBERRY FRUIT COBBLER

Steps:

• In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat 1 cup sugar and water until sugar is dissolved; set aside. , Place flour in a bowl; cut in remaining butter until mixture resembles fine crumbs. Add milk, stirring with a fork until dough leaves sides of bowl. , Turn out onto a floured surface; knead 3 or 4 times. Roll into an 11x9-in. rectangle. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 8 slices. Carefully place slices in baking dish. Pour sugar syrup around slices (syrup will be absorbed). , Bake at 350° for 45 minutes. Sprinkle with remaining sugar; bake 15 minutes longer. Serve warm or cold.

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.

BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350°.
• Place the butter in a 9x13" ovenproof dish and place in the oven.
• Combine the flour, baking powder and salt.
• Add the milk and the 1 cup of sugar.
• Add the vanilla and stir to combine.
• In a second bowl combine the blueberries and the 1 tablespoon of sugar.
• Remove the hot dish from the oven and pour the batter into the dish and sprinkle with the blueberries.
• Return to the oven and bake until the top is brown and the batter has risen up and around the fruit for about 30 minutes.