VERY BEST BLUEBERRY COBBLER!
I've tinkered and tinkered, and this is the very best blueberry cobbler recipe I've found. Cakey/biscuit topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. It can also work with other fruit fillings. Works best with delicious fresh blueberries and is the perfect summer treat.... An amalgamation of mine and my grandmother's cobbler recipe.... I think it is the best! Serve plain or with whipped cream. Enjoy!
Provided by FRIENDLYFOOD
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 478.3 calories, Carbohydrate 87.7 g, Cholesterol 33.8 mg, Fat 12.9 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 7.9 g, Sodium 339.9 mg, Sugar 55.3 g
BUTTERY BLUEBERRY COBBLER
As the name implies, this is a recipe that is rich and delicious. Since you can use either fresh or frozen blueberries, you can make this easy blueberry cobbler year-round. -Marjorie Green, South Haven, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, combine the berries, lemon juice and 1/2 cup sugar. Bring to a boil; remove from the heat. Set aside. Place butter in an 11x7-in. baking dish; melt butter in a 350° oven. , In a small bowl, combine the remaining sugar with flour, baking powder, salt, milk and egg. Pour over melted butter. Do not stir. Spoon reserved berry mixture over batter. Do not stir., Bake at 350° for 40-45 minutes or until golden brown. Serve at room temperature with whipped cream or whipped topping.
Nutrition Facts : Calories 231 calories, Fat 9g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 256mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
THICK CRUST BLUEBERRY COBBLER
I use fresh picked blueberries because u-pick blueberry fields are plentiful around here. I usually freeze most of the blueberries I pick so I can use them throughout the year. If you are fortunately enough to have u-pick blueberry farms in your area check them out. It's a lot of fun and much cheaper than purchasing fresh blueberries in the grocery store. Make sure to take a small cooler to bring your berries home. After picking to store DO NOT wash. Just place in freezer bags in 1 and/or 2 cup increments. Once they are defrosted rinse and pull out any leaves or stems. This way they don't get freezer burn like they would if they were put up wet
Provided by tabasco0697
Categories Dessert
Time 2h15m
Yield 10 1/2 cup servings, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 Lightly grease with shortening 13 x 9 inch baking dish. Pour blueberries in then sprinkle with the lemon juice.
- In large mixing bowl add 2 1/4 cup sugar. Add softened butter. Using mixer (preferably a stand mixer but handheld will do) cream butter and sugar until smooth.
- In a different mixing bowl whisk together flour and baking powder until well blended.
- Alternating between the flour mixture and milk starting with flour and ending with flour slowly add to the creamed butter and mix until mixed completely. Pour over berries making sure to spread to the edges of the pan.
- In a small bowl mix together remaining sugar, cornstarch , salt and cinnamon and sprinkle over batter. Pour boiling water over entire pan.
- Place dish on a foil lined baking sheet and place in oven. (I over estimated baking time because it varies every time I make it and different ovens always vary.) Bake for 1 hour then check to see if it's done by using a toothpick in the middle of the pan. Most likely it will not be done. Bake in 15 minute increments checking to see if it's done by using toothpick. Cobbler will be done when the toothpick comes out with no batter on the toothpick. Don't worry too much about the color of the crust. It's mostly the cinnamon making it look dark (see picture). You should be able to tell the difference between cinnamon brown and burnt.
- I serve mine with homemade whipped topping (see picture) and here's how I do that even though I don't list these ingredients in the main ingredient list -- It's better to use a stand mixer because of the time it takes to blend but a hand mixer will work. Place your bowl (if using a hand mixer use a deep mixing bowl) and beaters in the freezer for at least 30 minutes before making whipped cream. You need 2 cups heavy whipping cream (I used Promise Land or Organic Farms) 6 tablespoons sugar and 2 teaspoons of real vanilla extract. Mix on high until stiff peaks form (approx 6-7 minutes). Whipped cream will keep in refrigerator up to 2 days tightly covered. This recipe will make enough whipped cream for all 10 servings with a pretty good dollop of it.
Nutrition Facts : Calories 626.9, Fat 13.8, SaturatedFat 7.8, Cholesterol 32.6, Sodium 395.9, Carbohydrate 124.2, Fiber 4, Sugar 86.8, Protein 6.1
BEST EVER BLUEBERRY COBBLER
This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet! Serve with whipped cream or vanilla ice cream.
Provided by Jen
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 45.6 g, Cholesterol 71.7 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 10 g, Sodium 142.1 mg, Sugar 31.4 g
BLUEBERRY COBBLER
After cooking, the berries in this dessert become very much like a can of blueberry pie filling. The crust forms on top and is a little crispy where the sugar hardens. Very good when warm!
Provided by pedspeech
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Spread blueberries in the bottom of a 8X12 inch pan and sprinkle with lemon juice.
- Mix flour with baking powder.
- Cream butter and 3/4 cup sugar. Add flour and milk alternately to creamed mixture, beating well after each addition. Pour this mixture over the blueberries.
- Mix remaining sugar, cornstarch and salt in bowl and sprinkle over batter.
- Pour boiling water over all.
- Bake at 375 degrees for one hour.
Nutrition Facts : Calories 199.6, Fat 3.4, SaturatedFat 2.1, Cholesterol 9.1, Sodium 109.9, Carbohydrate 41.9, Fiber 0.9, Sugar 31.6, Protein 1.6
BLUEBERRY COBBLER
This delicious cobbler has a fairly thin crust on top, plus a struesel topping. If you can't get fresh blueberries, frozen should work fine. I love it served hot, with vanilla ice cream.
Provided by jaynine
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375.
- In an 8 inch square baking dish, mix blueberries, 3 tbsp sugar, orange juice, lemon zest, and cinnamon; 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.
- Mix together Bisquick, brown sugar, 2 tbsp butter and chopped pecans with a fork (will be crumbly).
- Sprinkle evenly over the crust mixture.
- Bake for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
BLUEBERRY COBBLER
This unique cobbler recipe starts with a batter added to melted butter in a hot pan. It is then sprinkled with sugared blueberries and baked. The batter rises up around the fruit and it is so yummy! Serve with whipped cream or a big scoop of vanilla ice cream.
Provided by Marie
Categories Dessert
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°.
- Place the butter in a 9x13" ovenproof dish and place in the oven.
- Combine the flour, baking powder and salt.
- Add the milk and the 1 cup of sugar.
- Add the vanilla and stir to combine.
- In a second bowl combine the blueberries and the 1 tablespoon of sugar.
- Remove the hot dish from the oven and pour the batter into the dish and sprinkle with the blueberries.
- Return to the oven and bake until the top is brown and the batter has risen up and around the fruit for about 30 minutes.
Nutrition Facts : Calories 242.9, Fat 10.3, SaturatedFat 6.4, Cholesterol 27.8, Sodium 184.5, Carbohydrate 36.4, Fiber 1, Sugar 24.2, Protein 2.4
BLUEBERRY COBBLER
This is a simple recipe that doesn't take more than a few minutes to prepare. The blueberries aren't too sweet, so you may want to add more sugar if you like super-sweet cobblers. I got the recipe for the crust somewhere, but i honestly don't remember where. I hope you enjoy this as much as my picky family did. The measurements are approximate for the filling, and i didn't use all of the crust mix, It rises some, so it's up to you whether you want to use it all
Provided by nini_nici
Categories Dessert
Time 50m
Yield 1 cobbler, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- Grease a 9 inch cake pan with margarine or shortening (or wahtever you desire to cut down on clean up time). Put the blueberries in the cake pan, sprinkle with the 1/3 cup of sugar. Cut the TBS of margarine into small pieces and just dot the pieces on top of the blueberries. (you could also melt the margarine and toss the blueberries, sugar, and margarine together if you like).
- In a bowl mix the flour, sugar, baking powder and salt. In a seperate bowl, melt margarine in microwave, add the egg and milk and mix well. Pour wet ingredients into the dry and mix until smooth. Pour desired amount of crust mix over the top of the blueberries. Bake at 325 for approximately 40 minutes until crust is done through and slightly golden.
Nutrition Facts : Calories 322.4, Fat 11.1, SaturatedFat 2.5, Cholesterol 31, Sodium 249.4, Carbohydrate 53.7, Fiber 1.5, Sugar 37.9, Protein 3.9
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