Blueberry Cobbler With Lemon Honey Ice Cream Recipes

LEMON BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F and lightly butter an 11x7-inch baking dish.
• Stir together 5 cups blueberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring frequently, until mixture is thickened. Stir in remaining blueberries and lemon zest and transfer to prepared dish.
• Stir together flour, sugar, baking powder, and salt in a medium bowl, then stir in Almond Breeze and butter. Drop spoonfuls over hot berry mixture. Bake for 30 minutes or until topping is lightly browned and cooked through.

HONEY LEMON BLUEBERRY ICE POP

Steps:

• Combine the honey and lemon juice in a small saucepan set over medium heat. Cook, stirring, until the honey dissolves, 2 to 4 minutes. Remove from the heat and cool, about 5 minutes.
• Combine the honey-lemon mixture with the yogurt in a bowl, and then stir in the blueberries. Spoon the mixture into the ice pop molds and freeze until solid, about 3 hours.

YUMMY BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11x7 inch baking dish.
• Spread the blueberries out to cover the entire bottom of the baking dish. Squeeze the juice from the lemon over them. In a medium bowl, stir together the butter and 1 1/8 cups sugar until smooth. Stir in flour and baking powder alternately with the milk until smooth. Batter will be thin. Spoon over the berries, and spread evenly.
• In a small bowl, stir together 1 1/2 cups of sugar, salt, and cornstarch. Sprinkle over the top of the batter. Dust with a pinch of cinnamon, then pour the boiling water over the entire dish.
• Bake for 45 minutes in the preheated oven, or until golden brown.

BLUEBERRY LEMON COBBLER

Steps:

• 1. Preheat oven to 350
• 2. Spread blueberries out in baking dish. Cream stick of butter with sugar and grated lemon peel, til pale and fluffy. Beat in sour cream. Sift flour with polenta, baking powder and salt. Fold into cream mixture. Dot small spoonfuls of the mixture over blueberries in very random manner, til top of dish has been covered, leaving about 1 inch space around each one. This will give the dish it's "cobbled" look, and the juices from the fruit will bubble up around the dough. Bake in preheated oven for about 20 minutes til top is firm. While cobbler is baking prepare the butter mixture for the crust.
• 3. Put remaining butter in small pan with honey, lemon juice and sugar and melt over low heat. Remove cobbler from oven and pour this mixture over the Increase the oven temperature to 375. Return cobbler to oven and cook for another 15 to 20 minutes til golden. serve warm with vanilla ice cream.

BLUEBERRY LEMON COBBLER

Steps:

• In a medium saucepan combine blueberries, sugar, lemon juice, cornstarch,lemon peel, cinnamon and salt.
• Cook stirring over medium heat for about 5 minutes or until thickened.
• Pour into an 8-inch baking dish greased or sprayed with Pam; set aside.
• In a small mixing bowl stir together flour, 3 tablespoons sugar, baking powder, cinnamon and salt.
• In a separate bowl whip together milk and egg, gradually pour into dry ingredients stirring until just moistened.
• Spoon over blueberry mixture.
• Bake at 375°F for about 20 minutes or until golden brown.
• Best served warm.