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Upside Down Blueberry Cobbler

Serves 6 | 

Perfectly fruity, juicy and sweet.



Ingredients:

2 1/2 cups fresh blueberries
1 1/2 cups water
1/4 cup shortening
1 1/2 cups sugar
1 cup flour
2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
1/2 teaspoon ground nutmeg
3 tablespoons butter, cut in pieces
1 tablespoon lemon juice

Directions:

  1. Preheat oven to 375° F. Grease a large baking dish with cooking spray.
  2. Combine blueberries and 1 1/2 cups water in a saucepan. Bring to a boil. Cook for 5 minutes, remove from heat and let cool.
  3. Pour mixture through a strainer into a small bowl, reserve juice. Transfer blueberries to a separate bowl.
  4. Beat shortening and 1 cup sugar in a mixing bowl at medium speed with an electric mixer until smooth. Combine flour, baking powder and salt in a small bowl. Once mixed, transfer to shortening mixture and slowly add milk to the mixture. Beat together until well mixed.
  5. Pour batter into greased baking dish. Spoon berries over batter. Combine remaining 1/2 cup sugar and nutmeg. Sprinkle over berries.
  6. Add lemon juice to blueberry juice, stir together. Pour juice over top over cobbler.
  7. Place baking dish in the oven and bake for 35-45 minutes.
Upside Down Blueberry Cobbler
Serves 6
2 1/2 cups fresh blueberries
1 1/2 cups water
1/4 cup shortening
1 1/2 cups sugar
1 cup flour
2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
1/2 teaspoon ground nutmeg
3 tablespoons butter, cut in pieces
1 tablespoon lemon juice
  1. Preheat oven to 375° F. Grease a large baking dish with cooking spray.
  2. Combine blueberries and 1 1/2 cups water in a saucepan. Bring to a boil. Cook for 5 minutes, remove from heat and let cool.
  3. Pour mixture through a strainer into a small bowl, reserve juice. Transfer blueberries to a separate bowl.
  4. Beat shortening and 1 cup sugar in a mixing bowl at medium speed with an electric mixer until smooth. Combine flour, baking powder and salt in a small bowl. Once mixed, transfer to shortening mixture and slowly add milk to the mixture. Beat together until well mixed.
  5. Pour batter into greased baking dish. Spoon berries over batter. Combine remaining 1/2 cup sugar and nutmeg. Sprinkle over berries.
  6. Add lemon juice to blueberry juice, stir together. Pour juice over top over cobbler.
  7. Place baking dish in the oven and bake for 35-45 minutes.
Season: Spring
Course: Dessert
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Upside Down Blueberry Cobbler

Serves 6

Ingredients:

2 1/2 cups fresh blueberries
1 1/2 cups water
1/4 cup shortening
1 1/2 cups sugar
1 cup flour
2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
1/2 teaspoon ground nutmeg
3 tablespoons butter, cut in pieces
1 tablespoon lemon juice

Upside Down Blueberry Cobbler

2 1/2 cups fresh blueberries
1 1/2 cups water
1/4 cup shortening
1 1/2 cups sugar
1 cup flour
2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
1/2 teaspoon ground nutmeg
3 tablespoons butter, cut in pieces
1 tablespoon lemon juice

Directions:

  1. Preheat oven to 375° F. Grease a large baking dish with cooking spray.
  2. Combine blueberries and 1 1/2 cups water in a saucepan. Bring to a boil. Cook for 5 minutes, remove from heat and let cool.
  3. Pour mixture through a strainer into a small bowl, reserve juice. Transfer blueberries to a separate bowl.
  4. Beat shortening and 1 cup sugar in a mixing bowl at medium speed with an electric mixer until smooth. Combine flour, baking powder and salt in a small bowl. Once mixed, transfer to shortening mixture and slowly add milk to the mixture. Beat together until well mixed.
  5. Pour batter into greased baking dish. Spoon berries over batter. Combine remaining 1/2 cup sugar and nutmeg. Sprinkle over berries.
  6. Add lemon juice to blueberry juice, stir together. Pour juice over top over cobbler.
  7. Place baking dish in the oven and bake for 35-45 minutes.

Upside Down Blueberry Cobbler

Serves 6
  1. Preheat oven to 375° F. Grease a large baking dish with cooking spray.
  2. Combine blueberries and 1 1/2 cups water in a saucepan. Bring to a boil. Cook for 5 minutes, remove from heat and let cool.
  3. Pour mixture through a strainer into a small bowl, reserve juice. Transfer blueberries to a separate bowl.
  4. Beat shortening and 1 cup sugar in a mixing bowl at medium speed with an electric mixer until smooth. Combine flour, baking powder and salt in a small bowl. Once mixed, transfer to shortening mixture and slowly add milk to the mixture. Beat together until well mixed.
  5. Pour batter into greased baking dish. Spoon berries over batter. Combine remaining 1/2 cup sugar and nutmeg. Sprinkle over berries.
  6. Add lemon juice to blueberry juice, stir together. Pour juice over top over cobbler.
  7. Place baking dish in the oven and bake for 35-45 minutes.
Season: Spring

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