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7-Minute Blueberry Cobbler with Pancake Batter!

cooking light global kitchen_blueberry cobbler recipe

Call it the reverse cobbler. Instead of fruit on the bottom and biscuit dough on the top, David Joachim, author of Global Kitchen, turns it upside down and uses a dough that’s close to a pancake batter. The dough goes in the bottom of the pan and the fruit is strewn across the top. Hands-on time in this recipe, about seven minutes. Delicious, too.

—Faith Middleton

Listen: This recipe received raves on a recent Faith Middleton Food Schmooze®. Listen on-demand now.

This recipe is excerpted from Cooking Light Global Kitchen: The World’s Most Delicious Food Made Easy by David Joachim, ©2014 by Time Home Entertainment Inc.

 

 

cooking light global kitchen_blueberry cobbler recipe
Blueberry Cobbler
Votes: 36
Rating: 3.42
You:
Rate this recipe!
Print Recipe
  • CourseDessert
  • CuisineAmerican, New England
Servings
6 people
Servings
6 people
cooking light global kitchen_blueberry cobbler recipe
Blueberry Cobbler
Votes: 36
Rating: 3.42
You:
Rate this recipe!
Print Recipe
  • CourseDessert
  • CuisineAmerican, New England
Servings
6 people
Servings
6 people
Ingredients
  • 1/4 cup butter cut into pieces
  • 2.25 ounces all-purpose flour (about 1/2 cup)
  • 1/2 cup sugar divided
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 1% lowfat milk
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups fresh blueberries
  • 2 cups vanilla fat-free ice cream
Servings: people
Instructions
  1. Preheat oven to 350˚. Place butter in 8-inch square metal baking pan; place in oven 3 minutes or until butter melts.
  2. While butter melts, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 6 tablespoons sugar, baking powder, and salt in a medium bowl; stir with a whisk until blended. Combine milk, lemon rind, and vanilla; add to flour mixture, stirring with a whisk just until moist.
  3. Pour batter over melted butter in pan (do not stir); top with blueberries. Sprinkle with remaining 2 tablespoons sugar. Bake at 350˚ for 35 to 40 minutes or until bubbly and crust is lightly browned. Serve with ice cream.

Reader Interactions

Comments

  1. Donna Lodynsky says

    July 2, 2016 at 5:45 pm

    Please share the recipe for the 7 minute blueberry cobbler with me.

    Reply »
    • Robyn Doyon-Aitken says

      July 4, 2016 at 8:07 pm

      Hey, Donna. It’s the prep time in the blueberry cobbler recipe (just above) that takes the 7 minutes. Baking time, of course, is the standard cooking time for a cobbler.

      Reply »
  2. Lucia says

    July 4, 2016 at 11:40 am

    Just made this for our 4th of July. My modifications are; brown sugar, a packet of (powdered) true lemon, and turbine sugar sprinkled on top. It’s gonna be great!

    Reply »
  3. Deborah Davenport says

    July 3, 2019 at 10:34 am

    Pretty much the same as a clafoutis, isn’t it?

    Reply »
    • Robyn Doyon-Aitken says

      July 3, 2019 at 4:16 pm

      Very similar, sure. Though clafoutis is egg-rich and custard-based.

      Reply »

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