Best Blueberry Cobbler Recipe is a juicy blueberry dessert that comes together in 10 minutes. Serve with vanilla ice cream or whipped cream!
No gathering is ever a one person show. My friend Kristy and I hosted a dinner together, because it’s just easier when you don’t have to do it all yourself. And friends, I want to tell you about my new book out this year, Big Boards for Families! You can preorder it now!
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Best Blueberry Cobbler Recipe
We made a few salads, toasted bread in the oven, and served a summer-fresh Best Blueberry Cobbler Recipe. Perfect for a hot night with vanilla ice cream. [If you really want to serve it right, make my mom’s Old-Fashioned Vanilla Ice Cream recipe.]
Blueberry Cobbler
Truly, sharing the load for a dinner party makes it a lot more fun. When Kristy said, I’ll bring dessert, I knew she was bringing Grandma Roth’s Blueberry Cobbler.
Everyone has a “family” cobbler recipe, right? The church that Kristy and I grew up in has a church cookbook and it’s full of cobbler recipes. Many my mom made, too.
This blueberry cobbler just screams summer!! You can make ahead or serve it warm out of the oven with vanilla ice cream.
Whipped cream is also delish on top!
Ingredients for making blueberry cobbler
Blueberries (you can use fresh or frozen)
Lemon
Butter
Milk
Sugar
Salt + baking powder
Flour
Vanilla extract
Cornstarch
The secret is the 2 cups of boiling hot water that you pour over the mixture right before baking.
So moist and delish!
It’s also “peach” season so if you love a yummy-almond crust, then try my Peach Blueberry Cobbler!
Our Crossfit ladies came, our common interest being that we all work out together in the same Crossfit gym. These ladies are so dear to my heart.
And everyone loved the dessert.
How do you make a blueberry cobber?
Spray a 9×13 cake pan. On the bottom, lay the blueberries and juice of 1 lemon.
In a medium bowl, mix together the melted butter, milk, 1 cup sugar, salt, baking powder, flour, and vanilla. Spread the mixture over the fruit.
In the same bowl, add the remaining 1 cup of sugar and cornstarch. Mix together and sprinkle on top of the cobbler mixture.
Over the entire cobbler pour 2 cups of boiling water.
Bake and serve warm with vanilla ice cream or fresh whipped cream.
The beauty of food
But here’s the beauty of food. It connects and binds and makes us laugh and tell our stories. [Table details below: MacKenzie-Childs Enamelware Courtly Check Dinner Plates (affiliate link), orange glasses from Ginger’s Kitchenware (downtown Bend, OR), tablecloth from Target, my husband made me the bench!]
As a hostess, I love to look around the table and see those rich connections made between people we love.
Honestly, friends, why do I host so much?
The people who come into our homes are important. They count. They matter.
Hosting is not what we do, but how we love.
So set out some good food and start inviting and making new friends, or invite some friends who’ve been in your life for years!
You can bake a cobbler with just fruit as the filling, but a little sugar and cornstarch tossed with the fruit before baking will work together to create a lush sauce from the fruit's juices. This is the thing that turns a good cobbler into a knock-out dessert.
A probe thermometer inserted in the center of the cobbler should reach 200°F in the thickest part of the topping. The filling should be bubbly around the sides, and the tops of the biscuits should be more deep amber than golden.
If your Peach Cobbler is mushy, it means either 1) your peaches were too ripe and broke down too much when baking (this can also produce a mushy topping), or 2) the Peach Cobbler was overbaked. Take care to use firm but ripe peaches and bake the cobbler until the topping reaches 200 degrees F.
Butter: A few tablespoons of butter, melted at the bottom of the pan, keeps the cobbler from sticking to the pan, and adds to the amazing flavor. Batter: The batter for this cobbler is made from flour, sugar, milk, baking powder, salt, and cinnamon.
While both are fruit desserts that can be made in the oven in a baking dish, or on a stovetop skillet, cobblers and crisps have nuanced differences, including: Exterior: Cobblers are denser due to the biscuit dough topping and base, while crisps use oats and a streusel topping, making them lighter.
The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.
Believe it or not, it's the pH scale. Blueberries turn reddish when exposed to acids, such as lemon juice and vinegar. Blueberries turn greenish-blue in a batter that has too much baking soda (or grey in a smoothie with a lot of dairy), which creates an alkaline environment.
Cobblers need enough time in the oven for the topping to cook through and brown, but at too high a temperature, anything above 375 ℉, the fruit filling might not be cooked by the time the top is burnt.
Baking cobbler has a distinct challenge: You can't see the bottom of the biscuits and the filling won't completely thicken until it cools, so how do you know when it's done? Try this: Because the cobbler topping is a variation on a quick bread, we can take its temperature to ensure doneness.
The method for the topping goes like this: Combine equal parts flour and sugar, and add enough melted butter to make a dough. This makes a very sweet cobbler with a topping somewhere between a sugar cookie and pie crust.
Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.
The biggest difference between a cobbler and a pie is the placement of the dough. Pies have, at a minimum, a bottom crust with the fruit placed on top, while a cobbler has the fruit on the bottom and a dolloped dough on top instead.
A brown betty is similar to a crisp or crumble, except the topping is layered into the fruit mixture before baking for an intensely crunchy effect. Food Network Kitchen's Grilled Rhubarb Brown Betty is warm, sweet and super-crisp — excellent when served with a scoop of strawberry ice cream.
Here's how it works: when cornstarch is added to a recipe, the starch molecules work to absorb water and thicken the mixture. When heated, those molecules swell and consume even more of the liquid in the recipe.
“I have used tapioca flour in place of cornstarch for crisps, pie fillings, and cobblers,” Guas says. “The rough substitution is 2 tablespoons of tapioca flour for 1 tablespoon cornstarch.” Another significant benefit of tapioca is that it freezes well, keeping your baked goods the perfect consistency.
Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.
All-purpose flour is an easy substitute for cornstarch; in fact you may see recipes for thickening pie fillings or soups with either. You'll need 2 tablespoons of flour for every 1 tablespoon of cornstarch in a recipe.
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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