BLUEBERRY COBBLER WITH CORNMEAL BISCUIT
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
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
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
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
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
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
"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
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
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
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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