LEMON BLUEBERRY COBBLER
Fresh ripe blueberries with a cake-like cobbler topping make the perfect summer dessert.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F and lightly butter an 11x7-inch baking dish.
- Stir together 5 cups blueberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring frequently, until mixture is thickened. Stir in remaining blueberries and lemon zest and transfer to prepared dish.
- Stir together flour, sugar, baking powder, and salt in a medium bowl, then stir in Almond Breeze and butter. Drop spoonfuls over hot berry mixture. Bake for 30 minutes or until topping is lightly browned and cooked through.
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!
Provided by missimay3
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 4 ramekins with cooking spray.
- Place blueberries into a bowl. Add sugar, water, and cornstarch. Stir gently until well mixed, 30 seconds to 1 minutes.
- Divide the blueberries evenly among the ramekins, filling them about 3/4 to the top.
- Heat butter in a large, microwave-safe bowl until melted, about 1 minute.
- Stir lemon cake mix into the butter to combine; mixture will still be a little dry and lumpy. Scoop about 1/2 cup of the mixture into each ramekin. Spray tops lightly with cooking spray.
- Bake in the preheated oven until tops are lightly browned, 25 to 30 minutes. Serve warm.
Nutrition Facts : Calories 441.5 calories, Carbohydrate 63.1 g, Cholesterol 48.1 mg, Fat 19.9 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 10.2 g, Sodium 571.3 mg, Sugar 39.2 g
BLUEBERRY LEMON COBBLER
This is different as it has lemon juice and peel in it with a biscuit type topping. Recipe from Meals.com
Provided by Dorel
Categories Dessert
Time 40m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan combine blueberries, sugar, lemon juice, cornstarch,lemon peel, cinnamon and salt.
- Cook stirring over medium heat for about 5 minutes or until thickened.
- Pour into an 8-inch baking dish greased or sprayed with Pam; set aside.
- In a small mixing bowl stir together flour, 3 tablespoons sugar, baking powder, cinnamon and salt.
- In a separate bowl whip together milk and egg, gradually pour into dry ingredients stirring until just moistened.
- Spoon over blueberry mixture.
- Bake at 375°F for about 20 minutes or until golden brown.
- Best served warm.
Nutrition Facts : Calories 156.2, Fat 1.2, SaturatedFat 0.4, Cholesterol 24.8, Sodium 170.5, Carbohydrate 34.8, Fiber 1.7, Sugar 20.3, Protein 2.8
BLUEBERRY COBBLER
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 13
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.
CAST-IRON BLUEBERRY COBBLER
Provided by Michael Symon : Food Network
Categories dessert
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Place the butter in an 10-inch cast-iron skillet and transfer to the preheated oven to melt.
- Meanwhile, mix together the flour, baking powder, lavender and salt in a bowl. Stir in the milk, 1 cup sugar, the lemon juice, zest and vanilla to combine. Mix together the remaining tablespoon sugar and the blueberries in another bowl. Remove the hot skillet with the melted butter from the oven and pour in the batter. Top with the sugared blueberries. Bake until brown and the batter has risen up and around the fruit, about 30 minutes.
- Transfer to a rack to cool slightly. Serve with vanilla bean ice cream or lightly sweetened whipped cream.
LEMON BLUEBERRY COBBLER
Categories Citrus Fruit Dessert Bake Quick & Easy Blueberry Lemon Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat oven to 400° F. and butter an 8-inch (1 1/2-quart) glass pie plate.
- In a bowl toss together blueberries, zest, sugar, lemon juice, and cornstarch until combined well and transfer to pie plate.
- Into another bowl sift together flour, baking powder, cardamom, and a pinch salt. Add cream and stir until mixture just forms a dough. Drop dough in 5 mounds on blueberry mixture and bake in middle of oven until biscuits are golden and cooked through, about 25 minutes.
FRESH BLUEBERRY COBBLER
Make and share this Fresh Blueberry Cobbler recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
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.
BLUEBERRY COBBLER
Make the most of summer's fresh fruit and mix up an easy Blueberry Cobbler. With a tender topping and a berry filling, this easy Blueberry Cobbler with Bisquick™ Original Pancake & Baking Mix is a dessert you'll be asked to make again and again. If you don't have fresh blueberries on hand, frozen blueberries achieve the same, great taste. For this Blueberry Cobbler recipe, just make sure the total volume of fruit remains the same if using frozen blueberries. Spoons up and enjoy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 500, Carbohydrate 67 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 serving, Sodium 600 mg, Sugar 39 g, TransFat 2 g
BLUEBERRY COBBLER
Rich, lightly sweetened cream biscuits top a luscious filling of fresh blueberries in one of Martha's favorite desserts. The filling is made with fresh berries, cornstarch, lemon juice, and a hint of cinnamon for a summer dessert bursting with flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Pulse flour, baking powder, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal. Transfer mixture to a large bowl, and add heavy cream in a slow, steady stream, mixing with a wooden spoon until dough just comes together. Divide dough into 9 pieces, and loosely form each into a ball and flatten slightly. Set aside.
- In a medium bowl, combine blueberries, sugar, cornstarch, and cinnamon; toss gently to coat. Transfer mixture to an 8-inch square baking dish. Top blueberry mixture with dough balls, spacing evenly. Brush dough with heavy cream, and sprinkle with sanding sugar. Bake until berries are bubbling in center and biscuits are golden brown, about 55 minutes. Transfer dish to a wire rack, and let cool slightly, about 30 minutes.
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