Thick Crust Blueberry Cobbler Recipes

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.

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.

THICK CRUST BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 Lightly grease with shortening 13 x 9 inch baking dish. Pour blueberries in then sprinkle with the lemon juice.
• In large mixing bowl add 2 1/4 cup sugar. Add softened butter. Using mixer (preferably a stand mixer but handheld will do) cream butter and sugar until smooth.
• In a different mixing bowl whisk together flour and baking powder until well blended.
• Alternating between the flour mixture and milk starting with flour and ending with flour slowly add to the creamed butter and mix until mixed completely. Pour over berries making sure to spread to the edges of the pan.
• In a small bowl mix together remaining sugar, cornstarch , salt and cinnamon and sprinkle over batter. Pour boiling water over entire pan.
• Place dish on a foil lined baking sheet and place in oven. (I over estimated baking time because it varies every time I make it and different ovens always vary.) Bake for 1 hour then check to see if it's done by using a toothpick in the middle of the pan. Most likely it will not be done. Bake in 15 minute increments checking to see if it's done by using toothpick. Cobbler will be done when the toothpick comes out with no batter on the toothpick. Don't worry too much about the color of the crust. It's mostly the cinnamon making it look dark (see picture). You should be able to tell the difference between cinnamon brown and burnt.
• I serve mine with homemade whipped topping (see picture) and here's how I do that even though I don't list these ingredients in the main ingredient list -- It's better to use a stand mixer because of the time it takes to blend but a hand mixer will work. Place your bowl (if using a hand mixer use a deep mixing bowl) and beaters in the freezer for at least 30 minutes before making whipped cream. You need 2 cups heavy whipping cream (I used Promise Land or Organic Farms) 6 tablespoons sugar and 2 teaspoons of real vanilla extract. Mix on high until stiff peaks form (approx 6-7 minutes). Whipped cream will keep in refrigerator up to 2 days tightly covered. This recipe will make enough whipped cream for all 10 servings with a pretty good dollop of it.

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.

BUTTERY BLUEBERRY COBBLER

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.

BILL'S BLUEBERRY COBBLER

Steps:

• Preheat oven to 375°F.
• In an 8-inch square or other 2-quart baking dish melt butter. Into a bowl sift together flour, baking powder, salt, and nutmeg and stir in sugar until combined well. Add milk and whisk batter until it is just combined. Pour batter into melted butter; do not stir. Pour berries into center of batter; do not stir. Bake cobbler in middle of oven 40 minutes, or until cake portion is golden and berries exude juices.
• Serve cobbler warm or at room temperature with whipped cream or ice cream.

BLUEBERRY COBBLER

Steps:

• In a large bowl stir together the cornstarch, sifted, and the granulated sugar and add the blueberries and the lemon juice. Toss the mixture until it is combined well and transfer it to a buttered 10-inch (6-cup) deep-dish pie plate. In a bowl combine well the flour, the brown sugar, forced through a sieve, the baking powder, the salt, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Add 1/4 cup plus 2 tablespoons boiling water and stir the mixture until it just forms a dough. Drop 1/4 cupfuls of the dough over the blueberry mixture and bake the cobbler on a baking sheet in the middle of a preheated 400°F. oven for 30 to 40 minutes, or until the topping is golden and cooked through. Serve the cobbler warm with the ice cream.