Blueberry Rum Cobbler Recipes

CHEZ PANISSE'S BLUEBERRY COBBLER

Steps:

• Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
• To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
• Put the blueberries in a 1 1/2-quart gratin or baking dish. Make patties out of the dough, 2 to 2 1/2 inches in diameter and 1/2-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.
• Let cool slightly. Serve warm, with cream to pour on top, if desired.

BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
• Add blueberries, sugar and zest to a bowl and stir to combine.
• In a separate bowl mix together the batter ingredients: flour, sugar, baking powder, and salt. Stir in the milk, just until combined.
• Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with a little bit of cinnamon.
• Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top.
• Serve warm, with a scoop of ice cream, if desired!

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.

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-RUM COBBLER

Steps:

• Set oven to 375 degrees.
• Butter an 8-inch baking dish.
• If using fresh strawberries then slice in half.
• Place all berries in a large bowl.
• In a small bowl using a fork, stir the 3/4 cup sugar with cornstarch until well blended; add to the berries with the rum and orange peel; stir gently to coat.
• Transfer the mixture into prepared baking dish and spread out evenly.
• To make the topping: using a fork, stir the flour with baking powder, lime peel, salt and sugar; cut the shortening into the flour mixture until it resembles oatmeal.
• Make a well in the dry ingredients and pour in the half and half or milk; mix JUST until a wet dough forms (do not overmix!).
• Drop by spoonfuls over the berries in the baking dish using the back of the spoon to spread a little dough just over the open spaces (you do not have to cover the open spaces completely).
• Sprinkle evenly with brown sugar.
• Place the baking dish onto a baking sheet to catch any drips.
• Bake until the topping is golden and cooked through (about 50-55 minutes, insert a skewer into the center of the coobler, if it comes out fairly clean except for the berries, then it is done).
• Delicious!

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.

WARM BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place blueberries in a 6x10-inch baking dish. Sprinkle lemon juice over blueberries.
• Whisk flour, sugar, and egg together in a bowl until mixture resembles coarse crumbs; spread over blueberries. Drizzle butter over flour mixture.
• Bake in the preheated oven until cobbler is bubbling, about 30 minutes.

BLUEBERRY COBBLER

Steps:

• Heat oven to 350°F. Pour melted butter into 8 or 9-inch square baking dish.
• In medium bowl, whisk together Bisquick™ mix, sugar, and milk; pour over melted butter.
• Sprinkle blueberries evenly over Bisquick™ batter. Bake 42 to 47 minutes, or until golden brown. Serve warm.