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Cobblers & Tarts

Blueberry Biscuit Cobbler

USE_Blueberry-Biscuit-Cobbler

Total Time: 1 Hour, 5 Minutes

Yield: 6 to 8 servings

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USE_Blueberry-Biscuit-Cobbler

Ingredients

  • 1 C. sugar
  • 3 Tbsp. Clabber Girl® Corn Starch
  • 2 lb. blueberries, fresh OR frozen
  • 2 Tbsp. water or lemon juice
  • ½ tsp. Spice Islands® Pure Almond Extract

For the Topping:

  • 1 ½ C. all-purpose flour
  • 1/3 C. sugar
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 1/4 tsp. salt
  • 1 tsp. freshly grated lemon peel
  • 1/4 C. cold butter OR margarine, cut into chunks
  • 3/4 C. milk
  • 1/4 C. coarse sugar

Directions

  1. Preheat oven to 350º F.
  2. Stir 1 cup sugar and corn starch together in a large saucepan.
  3. Add berries, water (or lemon juice) and almond extract, stirring until thickened over medium-high heat, about 5 to 8 minutes.
  4. Remove from heat and pour into a 13 x 9-inch baking dish; set aside to cool.
  5. Whisk together flour, 1/3 cup sugar, baking powder, salt and lemon peel in a medium bowl.
  6. Cut butter into flour mixture using a pastry blender or two forks.
  7. Stir in milk to form a thick, doughy batter.
  8. Drop spoonfuls of batter evenly onto surface of blueberry filling.
  9. Top each biscuit with coarse sugar.
  10. Bake for 40 to 45 minutes or until topping is puffed and deep golden brown.
  11. Remove from oven and cool 15 to 20 minutes before serving.

Blueberry Biscuit Cobbler

USE_Blueberry-Biscuit-Cobbler

Total Time: 1 Hour, 5 Minutes

Yield: 6 to 8 servings

Ingredients

  • 1 C. sugar
  • 3 Tbsp. Clabber Girl® Corn Starch
  • 2 lb. blueberries, fresh OR frozen
  • 2 Tbsp. water or lemon juice
  • ½ tsp. Spice Islands® Pure Almond Extract

For the Topping:

  • 1 ½ C. all-purpose flour
  • 1/3 C. sugar
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 1/4 tsp. salt
  • 1 tsp. freshly grated lemon peel
  • 1/4 C. cold butter OR margarine, cut into chunks
  • 3/4 C. milk
  • 1/4 C. coarse sugar

Directions

  1. Preheat oven to 350º F.
  2. Stir 1 cup sugar and corn starch together in a large saucepan.
  3. Add berries, water (or lemon juice) and almond extract, stirring until thickened over medium-high heat, about 5 to 8 minutes.
  4. Remove from heat and pour into a 13 x 9-inch baking dish; set aside to cool.
  5. Whisk together flour, 1/3 cup sugar, baking powder, salt and lemon peel in a medium bowl.
  6. Cut butter into flour mixture using a pastry blender or two forks.
  7. Stir in milk to form a thick, doughy batter.
  8. Drop spoonfuls of batter evenly onto surface of blueberry filling.
  9. Top each biscuit with coarse sugar.
  10. Bake for 40 to 45 minutes or until topping is puffed and deep golden brown.
  11. Remove from oven and cool 15 to 20 minutes before serving.

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