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06-06-2011, 12:01 AM
Very Best Blueberry Cobbler!

"I've tinkered and tinkered, and this is the very best blueberry cobbler recipe I've found. Cakey/biscuit topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. It can also work with other fruit fillings. Works best with delicious fresh blueberries and is the perfect summer treat.... An amalgamation of mine and my grandmother's cobbler recipe.... I think it is the best! Serve plain or with whipped cream. Enjoy!"

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

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.
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.
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.
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.


1 stick butter
3 to 4 c. fresh blueberries
1 c. water
1 c. sugar
3/4 c. self-rising flour
3/4 c. milk
1 c. sugar

Melt the butter in an 8 or 9 inch square pan. Put blueberries in pan with water and 1 cup sugar. Leave on burner. Simmer while making crust. Mix the flour, milk and 1 cup sugar together. Mix well. Pour over blueberries. Bake 1 hour at 350 degrees. Check all along to see if juice is cooking out. If so, add a little water to keep cobbler juicy. Serve with ice cream.

Classic Blueberry Crisp Recipe
Servings: 6
Prep Time: 10 minutes
Cook Time: 45 minutes

- 4 cups blueberries, washed
- 1 tablespoon lemon juice
- 1/3 cup granulated sugar
- 1/3 cup flour
- 1/3 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 3/4 cup quick cooking rolled oats
- 4 tablespoons soft butter
Place blueberries in a greased deep baking dish.
Sprinkle blueberries with lemon juice and granulated sugar.
In a separate bowl, combine flour, brown sugar, cinnamon and oats.
Cut in butter until mixture is evenly blended and crumbly.
Spread mixture on blueberries and bake at 375 for 40-45 minutes.
Serve warm.

Blueberry Crisp
I still like tea with milk and sugar on a cold evening. And I still love blueberries. But these days I like them best made into a crisp topped with cream.

6 c blueberries
2 tbsp sugar
1 tsp instant tapioca
1/2 ea lemon -- juiced
2 tbsp butter -- cut into 5 or 6 pieces
Crisp topping
2/3 c brown sugar -- packed firm
1/2 c all-purpose flour
1/2 c quick cooking oats
1/2 tsp ground cinnamon
1/4 tsp salt
4 tbsp butter-- chilled, cut into small pieces
2 tbsp shortening -- chilled, cut into small pieces

Heat oven to 400F.

Mix blueberries, sugar, tapioca, and lemon juice in an 8 inch by 8 inch casserole. Distribute butter over fruit.

Mix together dry ingredients in the workbowl of a food processor. Add butter and shortening and pulse about 10 times, then process 5 to 10 seconds until there are no visible lumps of fat.

Sprinkle topping over fruit and bake for 35 to 40 minutes until juice begins bubbling through. Cool and serve.
The topping is great on any fruit -- peaches, apples, plums, whatever. I usually double the recipe when I make it. It will keep in the freezer for 6 months and it's handy to have around for a spur of the minute dessert.