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Very best blueberry cobbler recipe

Very best blueberry cobbler recipe


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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Fruit cobbler

I've tinkered and tinkered, and this is the very best blueberry cobbler recipe I've found. An amalgamation of mine and my grandmother's cobbler recipe. Enjoy!

8 people made this

IngredientsServes: 6

  • For the filling
  • 360g fresh or frozen blueberries
  • 1 teaspoon vanilla extract
  • 1/2 lemon, juiced
  • 200g caster sugar, or to taste
  • 1/2 teaspoon plain flour
  • 1 tablespoon melted butter
  • For the topping
  • 220g plain flour
  • 4 teaspoons baking powder
  • 6 tablespoons caster sugar
  • 70g butter
  • 240ml milk
  • 2 teaspoons caster sugar
  • 1 pinch ground cinnamon

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Lightly grease a 20cm square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 200g of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
  2. In a medium bowl, stir together 220g flour, baking powder and 6 tablespoons sugar. Rub in the 70g butter using your fingers. Make a well in the centre, and quickly stir in the milk. Mix just until moistened. You should have a very thick mixture, like a very wet dough. You may need to add a splash more milk. Cover, and let rest for 10 minutes.
  3. Preheat the oven to 190 C / Gas 5. Spoon the sponge mixture 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.
  4. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden. 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.

Tip

For a thicker blueberry filling, add up to 1 tablespoon of flour instead of just 1/2 teaspoon.

Video

Very best blueberry cobbler

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Reviews & ratingsAverage global rating:(403)

Reviews in English (344)

by Shanna

I substituted regular sugar for baking Splenda, doubled the amount of blueberries, and cut the sugar in half used to sprinkle on the berries. It turned out excellent. If you double the berries, use a 9x13 pan or a deep dish.-30 Jul 2007

by Enirfak

This wasn't my favorite cobbler recipe for a number of reasons. As others mentioned, it was way too sweet, even after eliminating some of the sugar. I also agree that there seemed to be too much dough in proportion to the blueberries, and it took much longer to bake than the recipe suggested. Also, I thought the vanilla gave the blueberries an odd, almost artificial flavor--as though it was "blueberry-flavored cobbler" and not "blueberry cobbler." I feel like a cobbler should really highlight the natural, tart taste of a fresh fruit, and this recipe, while it tasted okay, just didn't do that.-19 Aug 2007

by TAMMYDACHEF

OMG!!! I have to say this was the best dessert ever! My kids gobbled it up! I only made a few changes. I doubled the fruit, and used a combo of fresh blueberries, strawberries and some frozen raspberries(i like more fruit in my cobbler). I added 4 tablespoons of flour to the fruit and left everything else just as is. It cooked for 30 min. or so and was heavenly! perfect combo of sweet and tart! I like the juice in it and use the topping to soak it up. YUM! I am making another one now using frozen fruit, lets see how that one turns out! Smells good so far!-09 Feb 2008


The Very Best Blueberry Jam Recipe

Savor summer’s sweet berries all year long with this easy Blueberry Jam recipe. Simple ingredients come together for a sweet, jammy spread that’s great on Peanut Butter and Jelly sandwiches or just a fluffy biscuit.

Labor Day may have come and gone but summer isn’t truly over until the last peach is picked, the last ear of corn has been thoughtfully buttered or that last blueberry has been lovingly coaxed into a sweet, sticky jam. Or until all the couples on Bachelor in Paradise have finally boarded that return flight home. So, summer isn’t really over in my mind quite yet.

I am, however, preparing for winter by saving my favorite summer flavors in the best way possible like Peach and Strawberry Jam, Italian Stewed Tomatoes and quick marinara sauce. And the BEST Blueberry Jam ever made. It’s the easiest way I know how to cling onto summer when the days get shorter, colder, grayer. Depressed yet?

Well, don’t be because Fall is the most glorious time of the year….we are heading into another heat wave and this is the one I think will make me want to beeline to Starbucks for a Pumpkin Spice Latte. Weird, I know but I do get a craving for fluffy sweaters and felt hats when we’ve endured just one too many 100 degree days.

But those summer flavors I crave all year long so I started canning, jarring and freezing all the things and this Blueberry Jam recipe is my favorite thing yet.


Simple Way to Blueberry Cobbler With Frozen Blueberries And Oatmeal

These blueberry oatmeal bars are just the right amount of sweet with their juicy blueberry filling, soft buttery oatmeal crust, and golden crumb topping!

Recipe Summary Blueberry-Lemon Cake Mix Cobblers

These mini lemon cake mix cobblers are a fast and easy way to enjoy a single serving of dessert without the temptation to eat an entire pan! Don't like blueberries? That's all right, try using other berries and fruits instead!

Ingredients | Blueberry Cobbler With Frozen Blueberries And Oatmeal

Info | Blueberry Cobbler With Frozen Blueberries And Oatmeal

prep: 10 mins cook: 30 mins total: 40 mins Servings: 4 Yield: 4 mini cobblers

TAG : Blueberry-Lemon Cake Mix Cobblers

Desserts, Fruit Dessert Recipes, Blueberry Dessert Recipes,

Images of Blueberry Cobbler With Frozen Blueberries And Oatmeal

Blueberry Cobbler With Frozen Blueberries And Oatmeal : Delicious blueberry cobbler with only 6 simple ingredients.


Easy Blueberry Cobbler Recipe

I still remember when I used to I take my then preschooler blueberry pickin’.

We’d get up early, put on some old clothes that could handle the inevitable blueberry stains, and make the thirty minute drive to Moorhead’s Blueberry Farm.

We turned off the freeway onto the long, dirt driveway, scrambled out of the car, and made our way into the old house now serving as a store.

The workers inside would give us instructions on where the best pickin’ was for that day. Then we grabbed our pails and headed out to the fields, picking high and low down rows and rows of blueberry bushes.

My baby girl was such a trooper filling her bucket with powdery blue berries and keeping up with her mama.

Oh, my heart aches to go back there, to that time.

Once our buckets were full, or we had withered from the hot Texas sun, whichever came first, we’d trek back to the store to weigh our berries.

One day, I paid an extra .25 for 2 typed pages, filled front to back with recipes for blueberries.

Once we got home, I read through the recipes looking for the perfect one. After seeing how simple it was, (and that it used bisquick) I decided on Madell’s Blueberry Cobbler.


What Is Paula Deen's Recipe for Blueberry Cobbler?

Paula Deen's recipe for blueberry cobbler uses frozen strawberries, blueberries and raspberries along with sugar, butter, flour, milk and cinnamon. The recipe is published on FoodNetwork.com.

Start by spraying the interior of a slow cooker with cooking spray. Place 10-ounce bags of frozen strawberries, blueberries and raspberries into a large mixing bowl. Add in 1/2 to 2/3 cups of sugar as desired along with 1/2 cup of baking mix. Mix until fully incorporated before transferring the mixture to the slow cooker.

To make the topping, in a separate bowl, mix together 2 1/4 cups of baking mix along with 1/4 cup of sugar, 4 tablespoons of melted butter and 1/2 cup of milk. Using a wooden spoon is recommended. Using hands, drop small pieces of the topping dough on top of the fruit mixture in the slow cooker. Mix together 1/4 cup of sugar and 2 teaspoons of ground cinnamon in a small bowl before sprinkling the cinnamon sugar mixture on top of the dough and berry mixture. Put the lid on the slow cooker, turn it to the high setting and allow the cobbler to cook for three to four hours. The cobbler is finished when the topping puffs up and the fruit is bubbling.


It’s so easy to make this three ingredient cake mix blueberry cobbler! Put the blueberries in a 9吉-inch casserole dish. You can use frozen blueberries or fresh blueberries- whatever you prefer. It will be delicious either way.

Then add the cake mix to a bowl, and stir in a stick of melted butter. Crumbs will form. Sprinkle those crumbs on top of the blueberries in the pan. That’s it! You’re done! It can’t get much easier, right? It’s a lot easier than baking traditional blueberry cobbler. Bake for about 40 minutes.

Spoon individual servings in bowls, and top with vanilla ice cream (or whipped cream). I personally love to top this 3 ingredient blueberry cobbler with vanilla ice cream because it gets all melted and wonderful, and it tastes so good with the blueberries and the lemon cake cobbler.


Keep the filling simple

We keep the filling simple and only add a touch of flour to help thicken the blueberry juices, a little sugar, a pinch of salt, and when we have it on hand, a squeeze of fresh lemon juice. When I don’t have lemon in the kitchen, I simply add a tablespoon of water, which helps moisten the flour before baking in the oven.


Related Video

This was delicious, with a few changes. I used white sugar in the batter (didn't want to have to mash flour in with brown sugar). I also melted the butter then mixed it with half and half (instead of the boiling water), then mixed that into the dry ingredients. I used enough half and half to make a thick batter. Yummy and easy. I also used 2 pounds blueberries, and that all fit nicely into a deep-dish glass pie plate.

worst cobbler ever. 1/4 cup hot water at end. Insanity. Just leave this step out and it may be passable as a cobbler. I see why you do not have a picture posted now. Threw right into garbage. worst cobbler ever.

It was the best blueberry cobbler Ive ever made or bought. Excellent, not overly sweet. Thickened properly, crust was perfect.

this is a amazing cobbler recipe - i'll never buy a cobbler in the store again. this recipe is just as good using frozen blueberries if it's not blueberry season near you. i had my doubts, but this recipe is easy AND delicious!

I love this cobbler recipe! I've made it many times and every time it's been exceptional. I've even used a mixture of berries, frozen berries, fresh berries and all come out great! I've run out of cornstarch before and used 1/4 cup flour instead and it thickens up nicely. Delicious!

A nice cobbler. I thought the biscuits were great. I added a little nutmeg too. The blueberries where too liquidy for me.

Great recipe. just made it. I added blackberries and made a larger amount of filling, just increased the amount of sugar and corn starch to compensate. so this recipe is good if you want to make a large amount. Made the same amount of topping. It came out perfectly amazing and I paired it with home made vanilla bean whip cream, which I totally recommend!

The filling was quite good (perhaps a little on the sweet side, but of course that depends on what blueberries you are using). The cobbler, however, was a little too cakey for my taste. I prefer a more biscuit-y cobbler dough. Still, I'll hang onto the proportions in this fillin. Well worth making, especially if your cobbler preference is different from mine.

Easily and quickly prepared. Very nice fresh blueberry flavor. The cinnamon is a good compliment to the fruit. Will make again.

I used a peach mango in addition to my fresh blueberries and the recipe was to die for.

great recipe. baked as written 30 min and covered with foil crust was perfect and blueberries well cooked. will make again.

This was wonderful. I did cook it down a bit before putting it in the oven and I doubled the cinnamon which tasted great but turned the batter brown which was not quite as pretty. Will make again!

This recipe was very easy and tasted wonderful hot from the oven with some vanilla ice cream.

While not the best blueberry cobbler I've ever had, it was warm, sweet, and a nice end to the meal. I halved the recipe and baked it in 4 ramekins for individual cobbers. I topped it with caramel ice cream which I liked better than the usual vanilla. My guests loved it, but I thought there was something missing in the crust. I may add more cinnamon next time.

Good cobbler - liked the cinnamon flavor in the topping. Done in less than 25 min. at 375 in my convection oven.

Simple, fresh and delicious! A show stopper at a recent dinner party with foodie friends. I reduced the cornstarch to 2T for a bit more syrupy consistency eliminated the cinnamon and added about 1 tsp of lemon rind to the dough which really heightened the cobbler.

As noted by another reviewer, my topping was done before the berries were cooked. Another recipe with a similar topping calls for the fruit to be cooked for a few minutes before putting the topping on.

Oh. So. Good! Look no further for a blueberry cobbler recipe.

Doubled recipe for large group. One problem I had was getting blueberries and dough to come out at the same time. Dough was browning on the outside but neither the inside of the dough nor the berries were done, so I flipped the dough over and baked until berries and dough were done. The berries that stuck to the dough when I flipped it gave it a nice look.

This is an easy recipe, which tasted delicious!

It was really a delicious dessert! My mom picked 25 lbs of blueberries while vacationing at Topsail Island, and brought me 5 lbs. Perfect way to use them. I doubled the cinnamon, and added some cardamom. Also didn't bother with unsalted butter or pushing the brown sugar through a seive (didn't have time). And it got rave reviews!

I would actually give this dish 2 1/2 if it were possible. The topping was missing something. I'm not an expert cook so I can't pinpoint what it is exactly that's lacking. I would try another dish first before attempting this one again. Overall, I would say it satisfied my craving (I'm expecting)! :)

The 1/4 of water for the crust should be listed as an ingredient. I generally look at the ingredient list and go for it, seldom reading the actual instructions. I made this without the water and the crust was terrible!

I made this recipe once before, with peaches, and didn't enjoy it. The topping just didn't do it for me. I made this again recently, with blueberries as suggested, and it turned out ok. I didn't actually get to taste it (took it to a party and it was gone before I got a chance to taste). My boyfriend and his parents loved it, and said the topping had kind of a cookie-like texture. I guess you either love or hate the topping, but overall the recipe is very easy to make. I only gave it two forks because of my first experience with it and the fact that I didn't actually get to taste it the second time myself.


Very best blueberry cobbler recipe - Recipes

Lightly grease an 8-inch-square baking dish. Place the blueberries into the baking dish and mix with vanilla and lemon juice. Sprinkle with 1/2-cup of sugar and ½ teaspoon of flour then stir in the tablespoon of melted butter. Set aside. In a medium bowl, stir together 1¾ cups of flour, baking powder, and 6 tablespoons of 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 a very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 min.

Preheat the oven to 375 degrees. 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 20-25 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 be stored in the refrigerator for two days.


NOTES

Nutrition

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Calories per serving: 471

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