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Blueberry Cobbler  RSS feed

 
Rebecca Dane
Posts: 211
Location: Missoula Montana
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Here is a recipe I found for Very Best Blueberry Cobbler.  I made it using all organic ingredients and almond flour so its gluten free.

Ingredients

    * 2 1/2 cups fresh or frozen blueberries
    * 1 teaspoon vanilla extract
    * 1/2 lemon, juiced
    * 1 cup white sugar, or to taste
    * 1/2 teaspoon all-purpose flour
    * 1 tablespoon butter, melted
    * 1 3/4 cups all-purpose flour
    * 4 teaspoons baking powder
    * 6 tablespoons white sugar
    * 5 tablespoons butter
    * 1 cup milk
    * 2 teaspoons sugar
    * 1 pinch ground cinnamon

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.  serves 6
 
Susanna de Villareal-Quintela
Posts: 143
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When I'm using thawed berries, I place the berries, lemon juice and sugar in a sauce pan.  Place the pan over medium-low heat and reduce the liquid until thick.  This avoids having to use any starches as a thickening agent. 

Yummmy STUFFF!  Maybe I'll pull some blue berries out of the freezer tonight.
 
                      
Posts: 32
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Oh my gosh, that sounds fantastic!  I just picked up some raw coconut flour, I'm going to try to use it with this recipe.  YUM!

Thank you!
 
I agree. Here's the link: http://richsoil.com/email
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