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Best Ever Blueberry Cobbler
SUBMITTED BY:
Jen
PHOTO BY:
starshadow
"This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet! Serve with whipped cream or vanilla ice cream."
RECIPE RATING:
Read Reviews
(210)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
40 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 cups fresh blueberries
3 tablespoons white sugar
1/3 cup orange juice
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
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REVIEWS
Reviewed on Jun. 27, 2006 by Peanutty
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Peanutty
Jun. 27, 2006
I've made this recipe a few times now and must say that the addition of cinnamon both into the berry mixture and cobbler batter really makes this recipe pop. I add about a 1/2 teaspoon to each, but also increase the amount of berries to 5 cups and orange juice to about 1/2 cup. Also I read many reviews of this recipe being too sweet, but I find that with fruit recipes you really have to taste the fruit before you use it to know how much sugar is needed. I rather like the cakey cobbler this recipe produces as opposed to some with a denser topping. The best compliment this recipe can get from me is that even my very picky hubby requests it regularly. Thanks for a nice basic recipe.
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86 users found this review helpful
I've made this recipe a few times now and must say that the addition of cinnamon both into the...
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Reviewed on Aug. 10, 2005 by
MIRAGE4293
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MIRAGE4293
Aug. 10, 2005
This is really good! But I did make some changes, namely: 1) I used frozen blueberries. 2) To the berry mix, I added about 2 dashes of ground nutmeg, 1/2 tsp. ground cinnamon, and 1.5 tbsp. cornstarch. I also increased the white sugar by 1 tbsp (total of 4 tbsp). The sweetness was just right. 3) I used a rectangular pan, 9.5" x 7". I think that the serving size is more like 4 than 6.
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58 users found this review helpful
This is really good! But I did make some changes, namely: 1) I used frozen blueberries. 2)...
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Reviewed on Aug. 29, 2003 by
MOMZRIGHT
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MOMZRIGHT
Aug. 29, 2003
Oh my gosh...this is an outstanding recipe. My daughter and I picked blueberries this morning and I made it tonight. My family devoured it. My husband happened to accidentally drop his second helping on the floor and I thought he was going to cry. Vanilla ice cream on top is the way to go. Thanks for the recipe!! I will make again and again!
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36 users found this review helpful
Oh my gosh...this is an outstanding recipe. My daughter and I picked blueberries this morning...
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Reviewed on Dec. 11, 2003 by JMAUNDER
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JMAUNDER
Dec. 11, 2003
Terrific recipe vaulted into the five-star category by two changes. I have added 1/2 tsp of lemon zest(grated peel) and a bare sprinkle of cinnamon to the blueberry mixture on the bottom. Have added a streusel topping (over the existing two layers in the original recipe) consisting of 1/3 c. Bisquick, 1/3 c. packed brown sugar, 2 T. butter and 1/2 cup chopped pecans. The crunch and nuttiness were missing previously. Mix all streusel topping ingredients together with a pastry blender or forks and sprinkle evenly over the middle layer, baking for 35-40 minutes as usual. Vanilla ice cream is a must for most fans. Oo-o-o, LOOK OUT! It's TOO GOOD!
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32 users found this review helpful
Terrific recipe vaulted into the five-star category by two changes. I have added 1/2 tsp of...
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Reviewed on Jul. 6, 2006 by So-shu
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So-shu
Jul. 6, 2006
This was not a cobbler recipe for me. What I call a cobbler has a crusty crust and this cobbler had a cake like topping which was thick and absorbed the filling into it. The fruit underneath tasted great, but I just did not like the cake like top.
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26 users found this review helpful
This was not a cobbler recipe for me. What I call a cobbler has a crusty crust and this...
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Reviewed on Aug. 29, 2003 by UTAHMOMOF3
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UTAHMOMOF3
Aug. 29, 2003
Oh boy! Was this ever a HUGE hit with my family and guests! The only modifications I made were: Instead of 1/3 C pure orange juice, I diluted it down with water, to make 1/3 C liquid. (I am not a big orange juice fan, so I adjusted it for my liking!) I used 4 Cups blueberries, because we had an overabundance of them, and didn't want them to go to waste. The blueberries bake down, and didn't overtake the entire cobbler. Finally, I doubled the topping, but found that the center did not cook fully, so next time I might only do it 1.5 times versus doubling the recipe. We will make this again and again! It is WONDERFUL!
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23 users found this review helpful
Oh boy! Was this ever a HUGE hit with my family and guests! The only modifications I made...
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Reviewed on Aug. 29, 2003 by ALLYKATD
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ALLYKATD
Aug. 29, 2003
Wow! Delicious! I didn't have enough blueberries so I added several fresh peaches, peeled and cut into chunks. I also made a bit more crust, using a full cup of flour and portions of butter and vanilla to match. There are only four members in my family, and the cobbler lasted about 20 minutes. I'll have to double the recipe next time!
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15 users found this review helpful
Wow! Delicious! I didn't have enough blueberries so I added several fresh peaches, peeled...
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Reviewed on Nov. 12, 2006 by Chris
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Chris
Nov. 12, 2006
There isn't enough crumb topping in this recipe, but this stuff tastes fan-friggin-tastic regardless! Recommend adding about 50%, or even doubling the crust portion of the recipe.
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14 users found this review helpful
There isn't enough crumb topping in this recipe, but this stuff tastes fan-friggin-tastic...
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Reviewed on Aug. 29, 2003 by culinarymimi
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culinarymimi
Aug. 29, 2003
Delicious dessert. I also used blackberries. Can't wait to use peaches! Served warm with ice cream--can't be beat!
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12 users found this review helpful
Delicious dessert. I also used blackberries. Can't wait to use peaches! Served warm with ice...
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Reviewed on Aug. 29, 2003 by URIAH
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URIAH
Aug. 29, 2003
Definitely better the next day - tasted too much like orange juice the day I baked it. Still good.
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10 users found this review helpful
Definitely better the next day - tasted too much like orange juice the day I baked it. Still...
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