Best Ever Blueberry Cobbler Recipes

Steps:

• Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine.
• Add in milk and butter; stir to combine.
• Spread batter into a greased 8-inch square baking pan.
• Sprinkle blueberries evenly over batter.
• Sprinkle with 1/3 cup sugar and drizzle with vanilla.
• Bake at 350° for 40-45 minutes or until a pick comes out clean.
• Can serve plain or with ice cream on top.

Steps:

• Preheat the oven to 425 degrees F.
• For the blueberries: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine.
• For the dough: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients.
• Whisk together the milk and egg in a small bowl, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy and clumpy!
• Pour the blueberries into a 9-by-13-inch baking dish and dot them with the butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar.
• Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. Serve warm or at room temperature with a big scoop of vanilla ice cream.

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.

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.

Steps:

• Spread berries in a greased 8 inch square pan.
• Cream shortening and 3/4 cup sugar well.
• Sift flour, baking powder, and salt together.
• Add alternately with milk to creamed mixture. Batter will be thick.
• Spread batter over berries.
• Combine remaining sugar and cornstarch together then sprinkle evenly over batter. *NOTE* This is a juicy cobbler but if you want the berries and sauce to be thicker add an extra 1/2 to 1 tablespoon of cornstarch to the remaining sugar.
• Pour boiling water over all. Do not mix.
• Bake at 350* for 30-45 minutes, until golden brown and toothpick inserted into middle comes out clean. Serve warm or at room temperature with whipped cream or ice cream if desired. (Doubled recipe fits into a 9x13 pan, but must bake 20-30 mins longer than normal).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine blueberries, 1/2 cup sugar, and lemon juice in a saucepan with enough water to just cover; bring to a boil. Cook, stirring occasionally, over medium-high heat until the berries pop and the sugar is dissolved completely, 3 to 5 minutes. Stir cornstarch into 1/4 cup cold water; stir into blueberry mixture. Continue cooking blueberries until the mixture thickens slightly, about 5 minutes more. (Mixture will thicken as it cools.)
• Whisk milk, flour, 1 cup sugar, egg, and vanilla extract together in a bowl until smooth.
• Swirl melted butter in the bottom of an 8-inch square deep baking dish to coat. Pour batter over the butter. Sprinkle cinnamon over the batter; top with the berries mixture.
• Bake in preheated oven until the batter is no longer wet, about 30 minutes. Sprinkle coarse sugar over the cobbler. Cool 15 minutes before serving.

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.

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.

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.

Steps:

• In a large bowl stir together the cornstarch, sifted, and the granulated sugar and add the blueberries and the lemon juice. Toss the mixture until it is combined well and transfer it to a buttered 10-inch (6-cup) deep-dish pie plate. In a bowl combine well the flour, the brown sugar, forced through a sieve, the baking powder, the salt, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Add 1/4 cup plus 2 tablespoons boiling water and stir the mixture until it just forms a dough. Drop 1/4 cupfuls of the dough over the blueberry mixture and bake the cobbler on a baking sheet in the middle of a preheated 400°F. oven for 30 to 40 minutes, or until the topping is golden and cooked through. Serve the cobbler warm with the ice cream.

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.