Mapled Cream Wild Blueberry Cobbler

Today’s recipe is a sweet tooth’s dream. Prepare to lose yourself in this fantastic dessert of mapled cream wild blueberry cobbler

Ingredients

2 pints fresh or frozen wild blueberries
2/3 cup sugar, divided
1/2 cup apple cider
2 tablespoons cornstarch
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter or margarine
1 cup milk, divided
Confectioners’ sugar, optional
Mapled Cream

mapled cream wild blueberry cobbler

Directions

Rinse blueberries; drain well. Combine blueberries, 1/2 cup sugar, cider and cornstarch. Combine flour, remaining sugar, baking powder and salt; mix well. Cut in butter until mixture resembles cornmeal. Add 3/4 cup milk; mix until dough leaves sides of bowl. Turn dough onto lightly floured surface; roll to 3/4-inch thickness. Cut into six 4-inch rounds. Portion blueberry mixture into six 12-ounce baking dishes. Top each with round of dough; brush with remaining milk. Bake 30 minutes at 400 F or until topping browns and blueberries bubble. Cool 20 minutes before serving. Sprinkle with powdered sugar and serve with Maple Cream. Makes 6 servings.

Mapled Cream: Beat 1 cup whipping cream until mixture thickens. Gradually add 2 tablespoons maple syrup; beat until stiff peaks form. Makes 2 cups. .

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Instructions

  1. 2 pints fresh or frozen blueberries
    2/3 cup sugar, divided
    1/2 cup apple cider
    2 tablespoons cornstarch
    2 cups flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/3 cup butter or margarine
    1 cup milk, divided
    Confectioners’ sugar, optional
    Mapled Cream

    Rinse blueberries; drain well. Combine blueberries, 1/2 cup sugar, cider and cornstarch. Combine flour, remaining sugar, baking powder and salt; mix well. Cut in butter until mixture resembles cornmeal. Add 3/4 cup milk; mix until dough leaves sides of bowl. Turn dough onto lightly floured surface; roll to 3/4-inch thickness. Cut into six 4-inch rounds. Portion blueberry mixture into six 12-ounce baking dishes. Top each with round of dough; brush with remaining milk. Bake 30 minutes at 400 F or until topping browns and blueberries bubble. Cool 20 minutes before serving. Sprinkle with powdered sugar and serve with Maple Cream. Makes 6 servings.

    Mapled Cream: Beat 1 cup whipping cream until mixture thickens. Gradually add 2 tablespoons maple syrup; beat until stiff peaks form. Makes 2 cups. .

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