Blueberry Cobbler

1-Stove Top Blueberry Cobbler

Makes 6 servings

Ingredients

1 cup all purpose flour

1/ 3 cup plus 2 tbs. granulated sugar

2 tsp. baking powder

1/ 4 tsp. salt

1 tbs. unsalted butter

2 1/ 2 cups fresh blueberries

Pinch of salt

1 cup water

1 tbs. lemon juice

1/ 2 cup whole milk

Directions

In a mixing bowl, add the all purpose flour, 2 tablespoons granulated sugar, baking powder and 1/ 4 teaspoon salt. Stir until well combined. Add the butter and work the butter into the dry ingredients until you have coarse crumbs. Set the bowl aside for the moment.

In a sauce pan over medium low heat, add the blueberries, pinch of salt, 1/ 3 cup granulated sugar and water. Stir constantly and bring the mixture to a boil. Cover the sauce pan and cook for 5 minutes. Add the lemon juice and stir until well combined.

Add the milk to the all purpose flour dough. Stir only until the dough is combined and moistened. Drop the dough by tablespoonfuls onto the bubbling blueberry cobbler. Cover the sauce pan and cook for 10 minutes. Remove the pan from the heat and let the cobbler sit undisturbed for 10 minutes. Do not remove the lid while the cobbler is resting.

Do not lift the lid after you add the dumplings. The dumplings need to cook and lifting the lid will make the dumplings gummy. If you are worried about the cobbler burning, reduce the heat to low. The blueberries only need to be steadily simmering when you add the dumplings. Serve with whipped cream or vanilla ice cream if desired.

2-Oven Blueberry Cobbler

Makes 6 servings

Ingredients

3 cups blueberries

9 tbs. granulated sugar

3/ 4 cup all purpose flour

1/ 4 tsp. plus 1/ 8 tsp. baking powder

3 eggs. separated 3 tbs. vegetable oil

3 tbs. water 1 1/ 2 tsp. vanilla extract

3 cups lemon yogurt, optional

Directions

You can use fresh blueberries, canned and drained blueberries or thawed frozen blueberries. Preheat the oven to 350 °. In a 3 quart shallow baking dish, add the blueberries and 6 tablespoons granulated sugar. Toss to coat the blueberries with the sugar. Toss gently so you do not break the blueberries.

In a mixing bowl, add 3 egg whites. Beat the egg whites with a mixer on medium speed until stiff peaks form. Set the egg whites aside for the moment.

In a separate mixing bowl, add the egg yolks, 3 tablespoons granulated sugar, vegetable oil, vanilla extract and water. Mix with a mixer on medium speed about 5 minutes. The eggs should be lemon colored when done. Reduce the mixer speed to low and add the all purpose flour and baking powder. Mix only until the flour is incorporated. Turn the mixer off.

Gently fold in the egg whites. Pour the mixture over the blueberries. Bake for 25-30 minutes or until the top is done and golden brown. Remove the pan from the oven and cool for 10 minutes before serving. Top each serving with 1/ 2 cup lemon yogurt if desired.

3-Peach Blueberry Cobbler

Makes 6 servings

Ingredients

1/ 4 cup light brown sugar

1 tbs. cornstarch

1/ 2 cup cold water

2 cups fresh peaches sprinkled with 1/ 4 cup granulated sugar

1 cup fresh blueberries

1 tbs. unsalted butter

1 tbs. lemon juice

1 cup all purpose flour

1/ 2 cup plus 2 tbs. granulated sugar

1 1/ 2 tsp. baking powder

1/ 2 tsp. salt

1/ 4 cup unsalted butter, softened

1/ 2 cup whole milk

1/ 4 tsp. ground nutmeg

Directions

In a sauce pan over medium low heat, add the brown sugar, cornstarch, cold water, peaches and blueberries. Stir constantly and cook until the mixture thickens and boils. This will take about 5-6 minutes.

Preheat the oven to 350 °. Add 1 tablespoon butter and the lemon juice to the sauce pan. Stir until well combined. Remove the pan from the heat and pour into an 8″ square baking pan.

In a mixing bowl, add the all purpose flour, 1/ 2 cup granulated sugar, baking powder and salt. Stir until well combined. Add 1/ 4 cup butter and the milk. Stir until the dough is moistened and combined. Pour the dough over the hot fruit. In a small bowl, add 2 tablespoons granulated sugar and the nutmeg. Stir to combine the ingredients. Sprinkle the sugar mixture over the dough. Bake for 35-40 minutes or until the crust is golden brown. Remove the cobbler from the oven and cool for 10 minutes before serving.

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