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
WILD BLUEBERRY COBBLER
Of coarse you can substitute regular blueberries for this recipe. This makes a large amount of cobbler, serve warm with vanilla ice cream!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- In a large bowl combine blueberries, orange zest, the juice of one orange, 3/4 cup sugar, cornstarch, cinnamon and ginger (if using) toss to combine.
- Pour the mixture into the prepared baking dish.
- Place the dish on a baking sheet to catch and spills.
- Bake for 20 minutes.
- While the blueberries are baking, prepare the cobbler topping.
- In a small bowl mix together 1/4 cup sugar with 1/2 teaspoon cinnamon; set aside.
- In a food processor combine flour, salt, baking powder, baking soda and 3 tablespoons sugar; pulse to combine.
- Add in the cold butter and cold shortening; pulse to combine until the mixture forms crumbs; dump the mixture into a bowl.
- Add in the buttermilk; mix JUST until combined.
- When the blueberry mixture is cooked for 20 minutes, remove and sprinkle about 4-inch portions of the cobbler over the berry mixture.
- Sprinkle 1/4 cup sugar/cinnamon mixture over the cobbler dough.
- Return to the oven to bake for about 30 minutes, or until the dough is golden brown and the top is baked.
WILD BLUEBERRY COBBLER
Taking advantage of sweet seasonal fruit, Wild Blueberry Cobbler is the perfect finish to a summer meal or a magical summer throwback when the snow flies. It's always popular at our house!
Provided by Cori Horton
Categories Desserts
Time 1h
Number Of Ingredients 15
Steps:
- Pre-heat oven to 350°F (175°C). Spray a 9 x 6 baking dish OR a large castiron pan well with non-stick spray. In a large mixing bowl add washed blueberries, sugar, lemon zest, nutmeg, and all-purpose flour, and toss to coat and reserve.
- p id="instruction-step-2″>2. Make your cobbler topping. In a large bowl first, combine sugar and lemon zest and mix. Then add dry ingredients (flours, sugar, baking soda & salt ) along with lemon sugar and whisk to combine. Grate the cold butter into the flour mixture and then rub with fingertips to combine to a peameal consistency. Add heavy cream and mix with a spatula until a dough begins to form, then kneed by hand to combine (just a couple of times) being careful not to overwork the dough. Dust counter lightly with all-purpose flour, turn the dough out onto the floured surface and press into a round, flat disk about 3/4 of an inch thick. Using a sharp, well-floured round cookie or biscuit cutter, cut dough into even circles between 11/2 - 2 inches in diameter.
- p id="instruction-step-3″>3. Now assemble: pour all of the berry filling mixture, including sugar & flour at the bottom of the bowl, into your waiting pan and ensure it's relatively even. Gently place biscuits on top of fruit filling, allowing about a half-inch between around for the biscuits to expand. Brush the tops of the cobbler biscuit dough with melted butter then sprinkle generously with coarse sugar and lightly dust with nutmeg or cinnamon. Bake at 350°F (175°C) 30 - 40 minutes or until biscuits are cooked and fluffy, their tops golden brown, and fruit juices are bubbling through the cracks. Remove from oven and let stand for 20 - 30 minutes before serving. Ice cream, frozen or fresh yogurt, and whipped cream all make terrific toppings for your Wild Blueberry Cobbler, but I like it straight up!
MAINE WILD BLUEBERRY COBBLER
From the Govenor's Gourmet Index, I give you the (former Governor of Maine) Honorable Angus S. King, Jr's favorite dessert.
Provided by Julie Bs Hive
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Combine Maine wild blueberries, 3/4 cup white sugar, water, and lemon rind in a baking dish. Bring to boil and simmer for 2 minutes. Meanwhile, combine reserved 1/4 cup white sugar with brown sugar, flour baking powder, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle crumbs over blueberry mixture. Bake approximately 25 minutes or until top is brown. Serve warm with heavy cream or vanilla ice cream.
Nutrition Facts : Calories 543.1, Fat 15.9, SaturatedFat 9.8, Cholesterol 40.6, Sodium 207.4, Carbohydrate 100, Fiber 4, Sugar 70.5, Protein 4
MIMI'S MAINE BLUEBERRY COBBLER
Cobblers are an easy way to get a "pretend pie". They are easy to make and soooo good. It makes a dinner end with a real treat. You can make them with the wild blueberries which have tons of flavor, or you can use the frozen ones. This may be doubled and put in a 9"x13" baking dish.
Provided by Mimi in Maine
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- BLUEBERRIES:.
- In a large bowl combine all the ingredients.
- Put into a 2 quart baking dish which has been sprayed with cooking spray.
- Bake at 375 degrees for 10 minutes while you make the Cobbler.
- COBBLER:.
- In a small bowl combine the first five ingredients; mix well.
- Cut in the cold butter till mixture resembles coarse crumbs.
- Stir in the buttermilk just till moistened.
- Drop by tablespoons onto blueberry mixture.
- Sprinkle some sugar over the top of the dough.
- Bake uncovered at 375 degrees for about 25-30 minutes or till golden.
- Serve warm with vanilla ice cream or whipped cream.
WILD BLUEBERRY COBBLER
A blueberry cobbler made with spelt flour,wild berries,and honey,this is one of my Grandmother's favorite desserts.She gave this recipe to me a few years ago;she got the recipe from a health food magazine.Spelt is a type of wheat;whole wheat pastry flour can be substituted.You can also substitute any honey for the lehua honey.
Provided by strangelittlebeast
Categories Dessert
Time 50m
Yield 1 cobbler, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Melt butter in a 8"x8" pan.
- Mix all ingredients except blueberries and pour into the buttered pan.Top with the blueberries.
- Bake for 35-40 minutes.
- Serve warm.
Nutrition Facts : Calories 265.1, Fat 15.3, SaturatedFat 9.4, Cholesterol 47.5, Sodium 198, Carbohydrate 34.9, Fiber 1.8, Sugar 30.6, Protein 1.1
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