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Fresh Blueberry Cobbler Recipe
The best part of eating a fresh blueberry cobbler is with every bite you get this flavorful burst of blueberry taste that goes “POP”!
I suppose this recipe could be made with frozen blueberries but in order to get that “POP”, you must use fresh blueberries.
This recipe calls for 18 ounces of blueberries. If you don’t have a kitchen scale then that measures out to be about 3 1/2 cups.
Ingredients:
18 ounces fresh blueberries
4 Tablespoons granulated sugar
1 fresh squeezed lemon juice + enough water to make 1/3 cup
2/3 cup all-purpose flour
1/4 teaspoon baking powder
pinch salt
1/2 cup butter softened
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 375 degrees Fahrenheit.
Place rinsed and cleaned blueberries in a bowl with 4 Tablespoons of sugar and the fresh squeezed lemon/water juice and set aside. I actually put all this in a 2-Qt baking dish.
As for me, I prefer to make this dessert in a white casserole dish. I think it makes the dessert even more perfect as the purple berries against a white bowl look striking.
In a separate small bowl combine flour, baking powder, and salt and set aside.
In a medium bowl blend softened butter and 1/2 cup granulated sugar until creamy.
Beat in 1 egg and vanilla extract until smooth.
Add flour to butter mixture and stir to combine.
Drop batter by tablespoons and place over top of blueberry mixture.
Bake for 35-40 minutes or until crust is slightly browned.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR HOMADE FRESH BLUEBERRY COBBLER AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO COME BACK AND LET US ALL KNOW! IS IT REALLY WORTH MAKING THIS RECIPE?
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Other Recipes You May Enjoy!
Try my recipe for cheesecake and top with a blueberry sauce. Yum Yum!
How to Find Fresh Blueberries
Blueberries can be found in your local grocer in the fresh produce department or even the freezer section. Sometimes you can even find blueberries at your local farmers market.
If you are anything like me I really scope out the produce packages and try to pick the container where the blueberries look the freshest.
Wouldn’t it be great if you could pick your own blueberries right off the bush? Oh, but you can! I’m not talking about growing your own blueberries. That would be nice but not all of us can do that. As much as I would like to, it really does not fit into my realm of gardening.
One year we stumbled across a blueberry farm in Missouri. It was fabulous! I actually felt like a kid in a candy store. There were blueberries everywhere! I didn’t know where to start first. There were blueberries over here, over there and oh no!!! Look at this one! Look at that one over there! We had so much fun that day. It is now a tradition to take an afternoon and pick fresh blueberries.
To find pick your own farms in the U.S.A. near you click here.
The best part of eating a fresh blueberry cobbler is with every bite you get this flavorful burst of blueberry taste that goes “POP”!
CourseDessert
CuisineAmerican
Keywordblueberry, cobbler, fresh berries, fresh fruit
Prep Time15minutes
Cook Time45minutes
Total Time1hour
Servings8people
Authorjettskitchen.com
Ingredients
18ouncesfresh blueberries
4Tablespoonsgranulated sugar
1fresh squeezed lemon plus enough water to make 1/3 cup
2/3cupall-purpose flour
1/4teaspoonbaking powder
pinch salt
1/2cupbuttersoftened
1/2cupgranulated sugar
1egg
1/2teaspoonvanilla extract
Instructions
Preheat oven to 375 degrees Fahrenheit.
Place rinsed and cleaned blueberries in a bowl with 4 Tablespoons of sugar and the fresh squeezed lemon/water juice and set aside. I actually put all this in a 2-Qt baking dish.
In a separate small bowl combine flour, baking powder, and salt and set aside.
In a medium bowl blend softened butter and 1/2 cup granulated sugar until creamy.
Beat in 1 egg and vanilla extract until smooth.
Add flour to butter mixture and stir to combine.
Drop batter by tablespoons and place over top of blueberry mixture.
Bake for 35-40 minutes or until crust is slightly browned.
Like fruit pies, a cobbler does not need to be refrigerated. Cover the cooled cobbler well, then leave it on the counter for up to 1 day. If you need to keep your cobbler for a longer time, refrigerate it for up to 3 days.
Lemon: At the very top of the list is sweet-tart blueberries and sharp lemon, an almost unbeatable combination. (But don't sleep on blueberries + other citrus flavors, including lime, orange and even grapefruit.)
Place the berries in a colander and dip into a bowl of cold water. Gently swish in the water and then allow the berries to drain. Carefully spread out in a single layer and gently pat dry with a paper towel. When blueberries are completely dry they can be eaten or added to other ingredients as instructed by the recipe.
Fruit pies keep at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to two days longer. (In warm climates, always store fruit pies in the refrigerator.)
Store leftover cobbler covered, in the fridge for 4-5 days. To reheat peach cobbler, use the microwave or oven. To reheat in the oven, remove it from the fridge and allow it to come to room temperature. Bake at 350 degrees F for about 20 minutes or until warmed through.
While blueberries are generally considered to be a healthy food, they can sometimes cause digestive issues like constipation or diarrhea. If you eat too many blueberries, you may experience stomach pain or cramping. To avoid these issues, eat blueberries in moderation and make sure to drink plenty of water.
Blueberries are often called a “superfood.” This small but mighty berry is loaded with nutrients . They may help lower blood pressure, prevent heart disease, improve memory, aid in exercise recovery, and more. Blueberries are sweet, nutritious and wildly popular.
Lemon can enhance the flavor of blueberries by adding a touch of acidity that brings out their natural sweetness. Both lemon and blueberry are versatile flavors that can be used in a variety of dishes, from sweet to savory.
Citrusy and fresh green notes from cucumber helps to bring out the natural sweetness and fragrant floral notes in fresh blueberries. Rosemary Blueberry: The piney green and gentle earthy notes of rosemary work well alongside a sweet and ripe blueberry flavor.
Mixing a little coriander in with your blueberry desserts or pancakes will make the blueberries taste more, well, blueberry-y. And there's a scientific reason why.
Blueberries and Feta: The tartness of blueberries pairs nicely with the salty and tangy taste of feta cheese, creating a delicious contrast. Cherries and Asiago: The nutty and slightly sharp flavor of Asiago cheese can contrast nicely with the sweet and tart taste of cherries.
Typically, fresh packaged blueberries are not pre-washed, so wash them when you are ready to eat. However, frozen packaged berries can be enjoyed without washing since the high levels of acidity and sugar paired with cold temperatures make it harder for bacteria to grow.
Macerating—soaking or steeping in liquid and/or sweetener—is one of the easiest and fastest ways to doctor up sub-par berries. Toss them in sugar, honey, or maple syrup, along with a little fresh juice or alcohol (an herbal liqueur, like elderflower spirit, would be great).
You can leave cobbler at room temperature, covered for up to 12 hours. Some have said they leave it out for a day or two without any problems but I don't like leaving any kind of food out on the counter that long. Personally, I like to keep leftovers in the refrigerator.
To Store: Blackberry Cobbler is best enjoyed warm, right after it's baked. Store leftover cobbler covered in the fridge for 4-5 days. To Freeze: Freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.
Yes, you can freeze blueberry cobbler for about a month. If you plan to freeze it, it's best to bake it in a foil pan. Allow the baked cobbler to cool, then wrap the whole thing in a layer of storage wrap and a layer of aluminum foil before freezing.
Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair person who loves writing and wants to share my knowledge and understanding with you.
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