Blueberry cobbler is a favorite dessert in many households. Other favorites are peach, apple, strawberry, and cherry cobblers. It is commonly known as a dessert that is cooked in a deep dish and has a thick crust with a fruit-filled interior.
There are many variations given to the name of this dessert, with some better known as Brown Betty, Buckles, Crisps, Crumbles, Grunts, Pandowdy, and Slumps. The best-tasting cobblers are based on seasonal berries or fruits and are simple to prepare from home because the recipes rely more on the flavor of fresh fruits and berries than fancy crusts and pastry.
The various names given for cobbler depend on its shape, crust, and preparation. Crisps and crumbles, for instance, have a similar crust to that of a biscuit. However, the buckle is more like a cake with blueberries added to the batter. In order to allow the fruits to rise to the top, a biscuit-like crust is broken into pieces and sunk into the pie to create a pandowdy.
Before the era of American colonization, cobblers were often enjoyed as a meal, prepared with meat and vegetables. Blueberry cobbler mix is available in most grocery stores, but in honesty, nothing beats the taste of a freshly made one.
Blueberry Lemon Cobbler
- 5 cups fresh blueberries
- 2 tbsp granulated sugar
- 2 tbsp cornstarch
- 1 tsp lemon juice
- ½ tsp vanilla extract
- 1 cup Bisquick
- 2 tbsp granulated sugar
- ½ tsp baking soda
- 4 tbsp butter (cold)
- ½ cup buttermilk
- Preheat the oven to 350°F and grease a deep-dish 9-inch pie plate.
- To prepare the blueberry filling, gently stir five cups of fresh blueberries, two tablespoons of granulated sugar, two tablespoons of cornstarch, one teaspoon of lemon juice, and one-half teaspoon of vanilla extract together in a large bowl. Transfer to the prepared dish.
- In a large bowl or food processor, combine one cup of Bisquick, two tablespoons of granulated sugar, and one-half teaspoon of baking soda. Using a pastry cutter or two knives, cut four tablespoons of cold butter into the mixture until it resembles a coarse meal. (A food processor works great for this step). Gently pour inone-half cup of buttermilk, and mix just until the dough comes together. Be careful not to overwork the dough, or you will end up with tough, dry biscuits.
- Place the dough over the blueberries. (The dough will spread as it bakes, giving the cobbler that rustic appeal).
- Bake forforty-five minutes, or until a toothpick inserted into the biscuit topping comes out clean. If the biscuit topping browns too much before it’s cooked, loosely tent with foil.
- Set aside and cool on a wire rack for approximately five minutes before serving.
- 3½ cups frozen blueberries
- 1 tbsp cornstach
- 2 tbsp lemon juice
- 1 cup Bisquick
- ¾ cup granulated sugar (divided)
- ½ cup milk
- 3 tbsp butter (melted)
- ¾ cup boiling water
- Preheat the oven to 350°F and lightly grease a nine-inch baking pan with baking spray.
- Spread three and one-half cups of frozen blueberries over the bottom of the prepared pan.
- Sprinkle the blueberries with one tablespoon of cornstarch, then drizzle two tablespoons of lemon juice over the top. Set aside.
- In a medium bowl, combine one cup of Bisquick, and one-half cup of granulated sugar. Stir to combine. Add a one-half cup of milk and three tablespoons of melted butter. Stir till just combined. Do not overmix, you want the dough to be lumpy, not smooth.
- Drop mounds of the dough on top of the blueberries. (You should end up with eight to nine mounds).
- Pour three-quarters of a cup of boiling water over the top of the dough. Sprinkle the remaining one-quarter cup of sugar over the dough. Bake for forty-five minutes, or until biscuits are golden brown.
- Serve warm or room temperature with vanilla ice cream.
Blueberry Peach Cobbler
- ⅔ cup Bisquick
- ½ cup granulated sugar
- 1 tbsp brown sugar
- 2 tsp cinnamon
- ⅔ cup milk
- 4 tbsp butter (melted)
- 1 cup blueberries (fresh or frozen)
- 1 can sliced peaches (drained)
- Preheat the oven to 350°F and lightly grease a one-quart casserole dish.
- In a medium bowl, sift two-thirds of a cup of Bisquick, one-half cup of granulated sugar, one tablespoon of brown sugar, and two teaspoons of cinnamon.
- Pour in two-thirds of a cup of milk and four tablespoons of melted butter. Stir until incorporated without overmixing.
- Pour the batter into the prepared dish, and gently place one cup of blueberries and one can of drained, sliced peaches over the top.
- Bake for forty-five minutes, or until the top is golden brown.
- Serve warm with vanilla ice cream or a whipped topping and enjoy!