Blueberry Drop Biscuit Cobbler Recipes

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BLUEBERRY COBBLER WITH CORNMEAL BISCUIT



Blueberry Cobbler With Cornmeal Biscuit image

Make and share this Blueberry Cobbler With Cornmeal Biscuit recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon unsalted butter, at room temperature, for dish
3/4 cup sugar (5 1/4 oz.)
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3 pints blueberries (fresh, frozen, 6 1/2 cups or 2 lb.)
2 tablespoons fresh lemon juice (about 1/2 lemon)
1 1/4 cups all-purpose flour (6 1/4 oz.)
1/2 cup fine cornmeal (2 1/2 oz.)
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into small cubes (4 oz.)
1 cup cold heavy cream
4 teaspoons turbinado sugar

Steps:

  • Preheat oven to 375°.
  • Butter a 2-quart baking dish.
  • To make filling--rub the sugar, cornstarch, and salt together in a large bowl.
  • Add the blueberries and toss to combine, then gently stir in the lemon juice.
  • Spoon the fruit mixture into the prepared pan, being sure to scrape the bowl well.
  • To make the biscuit--whisk the flour, cornmeal, sugar, baking powder, and salt together in a bowl.
  • Add the butter and toss until evenly coated.
  • Using your fingertips or a pastry blender, cut in the butter until the size of peas.
  • Pour in the cream and stir just until the mixture comes together.
  • Divide the dough into 8 pieces and pat each piece into a 3-inch biscuit.
  • Evenly distribute the biscuits atop the fruit filling, then sprinkle 1/2 teaspoon of the turbinado sugar on each biscuit.
  • Bake for about 45 minutes, or until the biscuits are golden and the filling is bubbling in the middle.
  • Serve warm.
  • Storage--this cobbler is best if eaten the day it is made.
  • Covered with a tea towel, any leftovers will keep at room temperature for up to 3 days.

Nutrition Facts : Calories 476.3, Fat 24.8, SaturatedFat 15.2, Cholesterol 75.1, Sodium 353.8, Carbohydrate 62.7, Fiber 3.8, Sugar 33.1, Protein 4.2

BLUEBERRY DROP BISCUIT COBBLER



Blueberry Drop Biscuit Cobbler image

When blueberries are at their best (and most abundant), let their flavor shine in simple recipes. This cobbler can be assembled in minutes, and its ragged topping is both tender and crunchy. It's especially good with vanilla ice cream. From Epicurious.

Provided by Annacia

Categories     Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 cups plus 3 tablespoons all-purpose flour
3 tablespoons sugar (or Splenda)
1 cup sugar (or Splenda)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup plus 1 tablespoon creme fraiche or 1/2 cup sour cream
6 cups fresh blueberries (about 2 pounds)
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest

Steps:

  • Preheat oven to 375°F
  • Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in creme fraiche. Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make dough tough).
  • Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
  • Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish. Let cool for at least 1 hour.

Nutrition Facts : Calories 523.9, Fat 19.7, SaturatedFat 11.9, Cholesterol 57.7, Sodium 247.8, Carbohydrate 86.3, Fiber 4.5, Sugar 54.6, Protein 4.9

BLUEBERRY DROP-BISCUIT COBBLER



Blueberry Drop-Biscuit Cobbler image

Great for when blueberries are in season! This can be assembled in minutes and the topping is both tender and crunchy. Top with the vanilla ice cream.....a must!

Provided by Lynette !

Categories     Other Desserts

Time 1h5m

Number Of Ingredients 13

1 1/2 c all-purpose flour
3 Tbsp all purpose flour
3 Tbsp sugar
1 c sugar
1 1/2 tsp baking powder
1/2 tsp kosher salt
6 Tbsp unsalted butter, chilled, cut into 1/2 inch pieces
1/2 c creme fraiche or sour cream
1 Tbsp creme fraiche or sour cream
6 c fresh blueberries
2 Tbsp fresh lemon juice
1 Tbsp freshly grated lemon zest
vanilla ice cream

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Whisk 1 1/2 cups flour, 3 tbsp sugar, baking powder and salt in a large bowl. Add butter, using your fingertips, incorporate until only pea-size lumps remain. Gently mix in creme fraiche. Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make the dough tough).
  • 3. Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice and zest in a large bowl. Toss to coat.
  • 4. Pour into a 8 x 8 x 2 inch baking dish or into six 6-oz ramekins. Tear biscuit topping into quarter-size crumbles. Scatter over the berries.
  • 5. Bake cobbler until the juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins ro 45-50 minutes for the baking dish. Let cool for at least one hour.

BISCUIT BLUEBERRY COBBLER



Biscuit Blueberry Cobbler image

"All nine varieties of blueberries we grow taste yummy in this easy cobbler," says Diane Cain, a fruit farmer from Hixton, Wisconsin. "Cut a juicy piece and celebrate summer!"

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 8

2 cups fresh blueberries
1/2 cup sugar
2 tablespoons butter, melted
2/3 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
Whipped cream, optional

Steps:

  • Sprinkle blueberries into a well-greased 8-in. square baking dish. In a small bowl, combine sugar and butter until crumbly. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Spread over blueberries. , Bake at 350° for 40-45 minutes until golden brown and a toothpick inserted in the center comes out clean. Serve warm with whipped cream if desired.

Nutrition Facts : Calories 129 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 167mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

BLUEBERRY BISCUIT COBBLER



Blueberry Biscuit Cobbler image

With a crisp biscuit topping and warm blueberry filling, this home-style cobbler sure doesn't taste light-but it is! -Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 13

4 cups fresh or frozen blueberries, thawed
3/4 cup sugar, divided
3 tablespoons cornstarch
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup all-purpose flour
2 teaspoons grated lemon zest
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons cold butter
3/4 cup buttermilk

Steps:

  • In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray. , In a small bowl, combine the flour, lemon zest, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture. , Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Serve warm.

Nutrition Facts :

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