Black And Blueberry Cobbler Recipes

BLACK AND BLUE COBBLER

Steps:

• In a large bowl, combine the flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Spread the batter evenly onto the bottom of a greased 5-qt. slow cooker. , In a large saucepan, combine the berries, water, orange zest and remaining sugar; bring to a boil. Remove from the heat; immediately pour over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into the batter comes out clean., Turn cooker off. Uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired.

KNOCK-OUT BLACK & BLUEBERRY COBBLER

Steps:

• 1. Pre-heat oven at 325 degrees F. In a medium size bowl, toss berries in 1/2 cup of sugar and set aside.
• 2. Melt butter in a vintage 70's Classic Corningware 7 x 7 baking dish, or a 9 x 13 is fine too.
• 3. Sift together flour, salt, and baking powder together in a large mixing bowl. Add sugar and milk and whisk together until lumps are gone, approximately 1 minute.
• 4. Pour batter over melted butter, then spoon in sugar-coated berries on top of batter. Bake for approximately 50 - 60 minutes.
• 5. Variation: 4 cups of frozen mixed berries, or you can use other fruits such as cherries, apples, or peaches may be used in place of berries for a fruit cobbler.

RASPBERRY AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough.
• Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet.
• Bake in preheated oven until the topping is golden brown, about 25 minutes.

BLACK AND BLUEBERRY COBBLER

Steps:

• Place oven rack in lower third of oven.
• Heat to 450 degrees F.
• You'll need a 13x9-inch baking dish or a shallow 3-quart baking dish.
• Dough: Whisk flour, 1/4 cup sugar, baking powder, baking soda and salt in a medium bowl until blended.
• Cut in butter with a pastry blender until coarse crumbs form.
• Refrigerate flour mixture and buttermilk separately until ready to top cobbler.
• Filling: Mix sugar, zest and lemon juice mixture in a large deep skillet over high heat.
• Stir in 1 pint blueberries and cook, stirring, about 10 minutes until hot and bubbly.
• Stir in cornstarch mixture, bring to a boil and boil 1 minute or until thickened.
• Stir in remaining blueberries, blackberries and the vanilla.
• Spread in baking dish.
• Stir flour mixture and buttermilk with a fork until a biscuit-like dough forms.
• Drop eight 1/4-cupfuls, evenly spaced, over hot filling.
• Sprinkle biscuits with remaining 2 T sugar.
• Bake 15-20 minutes or until biscuits are golden and filling is bubbly.
• Cool in dish on a wire rack.
• Serve warm or at room temperature.

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.

BLACK & BLUE BERRY GRUNT

Steps:

• In a large skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Meanwhile, in a large bowl, combine the first 5 dumpling ingredients. Add butter and buttermilk; stir just until moistened. Drop by tablespoonfuls onto berry mixture. Sprinkle with cinnamon-sugar. , Cover tightly; simmer until a toothpick inserted in a dumpling comes out clean, 10-15 minutes. Serve warm; if desired, top with sweetened whipped cream.

PRESSURE-COOKER BLACK AND BLUE COBBLER

Steps:

• In an 8-qt. electric pressure cooker, add 1 cup of water., In a large bowl, combine the flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Spread the batter evenly onto the bottom of a greased 1-1/2-qt. baking dish. , In a large saucepan, combine the berries, water, orange zest and remaining sugar; bring to a boil. Remove from the heat; immediately pour over batter. Place a piece of aluminum foil loosely on top of dish to prevent moisture from getting inside. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Place dish on a trivet; using foil sling, lower dish and trivet into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure., Using sling, lift dish from pressure cooker. Uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired.

BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine the blueberries, juice and zest of 1 lemon, 3/4 cup sugar, cornstarch, cinnamon and nutmeg.
• Stir gently to combine.
• Pour into a 2 quart oven safe baking dish and set aside.
• In a food processor combine the flour, salt, baking powder, the 3/4 c. sugar plus the 3 T. sugar, baking soda.
• Pulse to combine.
• Add the cold butter and shortening, pulse to combine, continuing to pulse until mixture resembles coarse cornmeal.
• Pour into a large bowl and in a thin stream add the buttermilk, stirring constantly until mixture just holds together.
• You may not need all the buttermilk.
• Form dough into a ball and cover with plastic wrap.
• Bake the blueberry mixture for 20 minutes.
• Remove from oven and increase the tempture to 425 degrees.
• Tear off 3 inch pieces of the dough and place on top of hot blueberry mixture.
• Sprinkle dough with sugar and bake until the dough is a medium golden brown, around 15 minutes.
• Cool on a wire rack for 30 minutes.
• Serve warm with Vanilla Ice Cream.