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Recipe: Blueberry Upside Down Cobbler
Similar Categories: Blueberry, Upside, Down, Cobbler
Serving Size : 6
2 1/2 cups fresh blueberries
1 1/2 cups water
1/4 cup shortening
1 1/2 cups sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
1/2 teaspoon ground nutmeg
pinch salt
3 tablespoons butter cut in pieces
1 tablespoon lemon juice
Combine blueberries and 1 1/2 cups water in non aluminum saucepan.
Bring to a
boil. Boil 5 minutes; cool. Pour mixture through a wire mesh strainer
into a
bowl; reserve blueberries and juice separately. Beat shortening and
1 cup
sugar in a mixing bowl at medium speed with an electric mixer until
smooth.
Combine flour, baking powder and 1/8 tsp salt, and add to shortening
mixture
alternately with milk beginning and ending with flour mixture. Pour
batter
into greased 11 x 7 inch baking dish; spoon reserved berries over
batter.
Combine remaining 1/2 cup sugar, nutmeg and pinch of salt. Sprinkle
over
berries. Dot with butter. Combine reserved blueberry juice and lemon
juice;
pour over top. Bake at 375 for 35 to 45 minutes
2 1/2 cups fresh blueberries
1 1/2 cups water
1/4 cup shortening
1 1/2 cups sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
1/2 teaspoon ground nutmeg
pinch salt
3 tablespoons butter cut in pieces
1 tablespoon lemon juice
Combine blueberries and 1 1/2 cups water in non aluminum saucepan.
Bring to a
boil. Boil 5 minutes; cool. Pour mixture through a wire mesh strainer
into a
bowl; reserve blueberries and juice separately. Beat shortening and
1 cup
sugar in a mixing bowl at medium speed with an electric mixer until
smooth.
Combine flour, baking powder and 1/8 tsp salt, and add to shortening
mixture
alternately with milk beginning and ending with flour mixture. Pour
batter
into greased 11 x 7 inch baking dish; spoon reserved berries over
batter.
Combine remaining 1/2 cup sugar, nutmeg and pinch of salt. Sprinkle
over
berries. Dot with butter. Combine reserved blueberry juice and lemon
juice;
pour over top. Bake at 375 for 35 to 45 minutes
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