Wild Blueberry Cobbler Recipes

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 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.

WILD BLUEBERRY COBBLER

Steps:

• Preheat oven to 375.
• To a 10″ oven-safe pan (we used the 10" Xtrema Versa), combine 6 cups of wild blueberries, 1/2 cup coconut sugar, 1/2 cup almond flour and 1 tablespoon lemon juice. Set aside.
• In a large mixing bowl, combine gluten free flour, almond flour, coconut sugar, baking powder, baking soda and cinnamon and whisk until well combined.
• In a small batter bowl, combine the almond milk, egg and vanilla. Whisk until well combined.
• Add the liquid ingredients to the flour mixture and stir just until well combined. Then, add the cooled coconut oil and gently fold into the dough.
• Using a large 3 tablespoon scoop, drop the dough on top of the blueberries.
• Bake for 35-40 minutes. The blueberries will bubble and the cobbler will be browned.
• Let rest for about 10 minutes, then serve with your favorite ice cream or cool whip.

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.

WILD BLUEBERRY COBBLER

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a large bowl combine blueberries, orange zest, the juice of one orange, 3/4 cup sugar, cornstarch, cinnamon and ginger (if using) toss to combine.
• Pour the mixture into the prepared baking dish.
• Place the dish on a baking sheet to catch and spills.
• Bake for 20 minutes.
• While the blueberries are baking, prepare the cobbler topping.
• In a small bowl mix together 1/4 cup sugar with 1/2 teaspoon cinnamon; set aside.
• In a food processor combine flour, salt, baking powder, baking soda and 3 tablespoons sugar; pulse to combine.
• Add in the cold butter and cold shortening; pulse to combine until the mixture forms crumbs; dump the mixture into a bowl.
• Add in the buttermilk; mix JUST until combined.
• When the blueberry mixture is cooked for 20 minutes, remove and sprinkle about 4-inch portions of the cobbler over the berry mixture.
• Sprinkle 1/4 cup sugar/cinnamon mixture over the cobbler dough.
• Return to the oven to bake for about 30 minutes, or until the dough is golden brown and the top is baked.

WILD BLUEBERRY COBBLER

Steps:

• Pre-heat oven to 350°F (175°C). Spray a 9 x 6 baking dish OR a large castiron pan well with non-stick spray. In a large mixing bowl add washed blueberries, sugar, lemon zest, nutmeg, and all-purpose flour, and toss to coat and reserve.
• p id="instruction-step-2″>2. Make your cobbler topping. In a large bowl first, combine sugar and lemon zest and mix. Then add dry ingredients (flours, sugar, baking soda & salt ) along with lemon sugar and whisk to combine. Grate the cold butter into the flour mixture and then rub with fingertips to combine to a peameal consistency. Add heavy cream and mix with a spatula until a dough begins to form, then kneed by hand to combine (just a couple of times) being careful not to overwork the dough. Dust counter lightly with all-purpose flour, turn the dough out onto the floured surface and press into a round, flat disk about 3/4 of an inch thick. Using a sharp, well-floured round cookie or biscuit cutter, cut dough into even circles between 11/2 - 2 inches in diameter.
• p id="instruction-step-3″>3. Now assemble: pour all of the berry filling mixture, including sugar & flour at the bottom of the bowl, into your waiting pan and ensure it's relatively even. Gently place biscuits on top of fruit filling, allowing about a half-inch between around for the biscuits to expand. Brush the tops of the cobbler biscuit dough with melted butter then sprinkle generously with coarse sugar and lightly dust with nutmeg or cinnamon. Bake at 350°F (175°C) 30 - 40 minutes or until biscuits are cooked and fluffy, their tops golden brown, and fruit juices are bubbling through the cracks. Remove from oven and let stand for 20 - 30 minutes before serving. Ice cream, frozen or fresh yogurt, and whipped cream all make terrific toppings for your Wild Blueberry Cobbler, but I like it straight up!

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.

MAINE WILD BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees. Combine Maine wild blueberries, 3/4 cup white sugar, water, and lemon rind in a baking dish. Bring to boil and simmer for 2 minutes. Meanwhile, combine reserved 1/4 cup white sugar with brown sugar, flour baking powder, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle crumbs over blueberry mixture. Bake approximately 25 minutes or until top is brown. Serve warm with heavy cream or vanilla ice cream.

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.