Black Blueberry Cobbler No Cook No Flours Food

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KNOCK-OUT BLACK & BLUEBERRY COBBLER



Knock-out Black & Blueberry Cobbler image

My Blackberry & Blueberry Cobbler is a family favorite, it's buttery, berry good!

Provided by Yve Sanchez

Categories     Fruit Desserts

Time 1h20m

Number Of Ingredients 8

2 pt blackberries
1 pt blueberries
1 1/2 c white granulated sugar, divided
1 stick butter, melted
1/2 tsp salt
1 c all-purpose flour
3/4 c 2 % milk
1 Tbsp pure vanilla bean paste

Steps:

  • 1. Pre-heat oven at 325 degrees F. In a medium size bowl, toss berries in 1/2 cup of sugar and set aside.
  • 2. Melt butter in a vintage 70's Classic Corningware 7 x 7 baking dish, or a 9 x 13 is fine too.
  • 3. Sift together flour, salt, and baking powder together in a large mixing bowl. Add sugar and milk and whisk together until lumps are gone, approximately 1 minute.
  • 4. Pour batter over melted butter, then spoon in sugar-coated berries on top of batter. Bake for approximately 50 - 60 minutes.
  • 5. Variation: 4 cups of frozen mixed berries, or you can use other fruits such as cherries, apples, or peaches may be used in place of berries for a fruit cobbler.

BLUEBERRY COBBLER



Blueberry Cobbler image

Categories     Dessert     Bake     Kid-Friendly     Blueberry     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 11

3 tablespoons cornstarch
1/2 cup granulated sugar
6 cups picked over blueberries
2 tablespoons fresh lemon juice
1 1/2 cups all-purpose flour
1/2 cup firmly packed light brown sugar
1 1/2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1 stick (1/2 cup) cold unsalted butter, cut into bits
vanilla ice cream or whipped cream as an accompaniment

Steps:

  • In a large bowl stir together the cornstarch, sifted, and the granulated sugar and add the blueberries and the lemon juice. Toss the mixture until it is combined well and transfer it to a buttered 10-inch (6-cup) deep-dish pie plate. In a bowl combine well the flour, the brown sugar, forced through a sieve, the baking powder, the salt, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Add 1/4 cup plus 2 tablespoons boiling water and stir the mixture until it just forms a dough. Drop 1/4 cupfuls of the dough over the blueberry mixture and bake the cobbler on a baking sheet in the middle of a preheated 400°F. oven for 30 to 40 minutes, or until the topping is golden and cooked through. Serve the cobbler warm with the ice cream.

BLUEBERRY COBBLER



Blueberry Cobbler image

I got the original recipe from the Joy of Vegan Baking. I changed a few things in the recipe to make it lower carb. Instead of using just all purpose flour I substituted 1/3 of a cup with almond meal. I used Z-Sweet sugar substitute instead of sugar and used a mixture of black and blue berries. You could use any type of fruit in this. I used frozen berries in mine, and added an extra tbsp. of brown rice flour in the berries to make sure they thickened up enough.

Provided by Chef Joey Z.

Categories     Dessert

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/3 cups all-purpose flour (unbleached)
3 tablespoons sugar (divided)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons vegan margarine (melted)
1/2 cup soymilk (or other non-dairy milk)
2 tablespoons soymilk (or other non dairy milk to brush on the top. You could also use melted vegan margarine here as well.)
5 cups blueberries
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon lemon zest (Lime zest would be nice here too) (optional)

Steps:

  • Preheat your oven to 375'F.
  • Prepare an 8 or 9 inch square baking pan or a 8 x 10 inch rectangular baking pan that is at least 2 inches deep.
  • I used an 8 1/2 x 11 x 2 3/4 inch oval casserole dish for mine. So there are a few different size baking dishes you could use here.
  • FOR THE COBBLER DOUGH:.
  • Combine the flour, 2 tablespoons of sugar, baking powder and salt in a bowl and mix until completely combined. I used a whisk and it did the trick.
  • Add the non-dairy margarine and milk to make a sticky dough. Set aside.
  • NOTE: You could also add the margarine cold (instead of melted) to the flour mixture for a flakier dough. That's what I did.
  • FOR THE FILLING:.
  • Wash and dry the blueberries. I used a mixture of frozen blue and black berries. I just thawed them in the microwave and kept the juice. I wanted that because I like the taste of it.
  • In a large bowl combine the sugar, flour and lemon or lime zest if using.
  • Spread the fruit mixture evenly in the bottom of your baking dish.
  • Using a tablespoon scoop out the cobbler dough and distribute it evenly over the fruit. You can also leave the dough in blobs or spread it over the fruit evenly, its up to you.
  • Brush either the vegan margarine or non dairy milk over the cobbler dough and sprinkle with the remaining tablespoons of sugar.
  • Bake until the top is golden brown and the juices are thick and bubbly. This should take about 45-50 minutes.
  • Let cool about 15 minutes before serving.
  • Bon Appetit!

Nutrition Facts : Calories 281.8, Fat 1.2, SaturatedFat 0.1, Sodium 300.4, Carbohydrate 65.1, Fiber 4, Sugar 35.2, Protein 5.2

BLUEBERRY COBBLER



Blueberry Cobbler image

This is one of my many beloved recipes from Jane Brody's Good Food Book. I have made this during blueberry season for many, many years. You can add up to a cup of sugar, depending on your desired level of sweetness.

Provided by Maureenie

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2/3 cup flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup skim milk
2 tablespoons butter, melted
2 cups blueberries

Steps:

  • Preheat oven to 350 degrees.
  • Combline flour, sugar, baking powder and salt.
  • Stir in milk and mix well into a smooth batter.
  • Melt butter in 1 1/2 quart baking dish in microwave on high for one minute.
  • Pour batter into melted butter.
  • Add blueberries on top of batter. (Do not stir.).
  • Bake at 350 degrees for 40-45 minutes.

Nutrition Facts : Calories 188.4, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.7, Sodium 328.7, Carbohydrate 36.1, Fiber 1.5, Sugar 21.5, Protein 2.9

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