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Full Online Book HomeLearning KitchenFruit - Blueberry - Easy Blueberry Cobbler
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Fruit - Blueberry -  Easy Blueberry Cobbler Post by :jonnyb Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1694

Click below to download : Fruit - Blueberry - Easy Blueberry Cobbler (Format : PDF)

Fruit - Blueberry - Easy Blueberry Cobbler

3 cups blueberries
1 teaspoon freshly grated lemon zest
1/3 cup sugar
1 tablespoon lemon juice
1 teaspoon cornstarch
2/3 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cardamom
1/2 cup heavy cream


Preheat oven to 400° F. and butter an 8-inch (1 1/2-quart) glass pie plate.
In a bowl toss together blueberries, zest, sugar, lemon juice, and cornstarch until combined well and transfer to pie plate.

Into another bowl sift together flour, baking powder, cardamom, and a pinch salt. Add cream and stir until mixture just forms a dough. Drop dough in 5 mounds on blueberry mixture and bake in middle of oven until biscuits are golden and cooked through, about 25 minutes.
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1 qt. blueberries 12 oz. Cool Whip 1 baked 9-inch pie crust 1/4 c. sugar 1 Tbsp. cornstarch 1/2 c. water In saucepan, crush 1 cup of blueberries. Sprinkle with 1/4 cup sugar and 1 tablespoon cornstarch. Add 1/2 cup water; cook over medium heat until thickened. Cool. Mix cooked cooled berries and the rest of fresh blueberries with Cool Whip (less one cup of Cool Whip for topping). Fill pie crust with mixture. Top with reserved Cool Whip and refrigerate.
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1-1/2 cups fresh blueberries or frozen blueberries, thawed with juice 1/2 cup water 1/4 cup sugar 1 Tbsp lemon juice 1/4 tsp ground coriander Dash ground cinnamon Dash ground cloves 1 Tbsp dry red wine 1/3 cup plain yogurt 1/3 cup sour cream Mint sprigs and additional sour cream for garnish In blender, puree berries and water. Pour into small saucepan. Stir in sugar, lemon juice, coriander, cinnamon, and cloves. Bring to boiling, stirring to dissolve sugar. Reduce heat. Cover and simmer for 5 minutes. Pour into medium bowl. Refrigerate until cool. Stir in wine, then yogurt, and sour cream
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