If you're looking for a dessert that's both comforting and indulgent, look no further than the classic Blueberry Cobbler recipe. As summer arrives and fresh blueberries become abundant, there's no better time to whip up this warm and gooey treat.
ດ້ວຍສ່ວນປະກອບທີ່ງ່າຍດາຍແລະການກະກຽມທີ່ກົງໄປກົງມາ, ສູດນີ້ແມ່ນວິທີທີ່ດີເລີດທີ່ຈະສະແດງລົດຊາດຫວານແລະຂົມຂື່ນຂອງຫມາກໄມ້ເບີຣີທີ່ຮັກແພງນີ້.
To start, fresh blueberries are combined with lemon zest and juice, sugar, and cornstarch or flour, then baked until they burst with flavor and create a thick, jammy filling. A buttery and crumbly biscuit topping infused with vanilla and a touch of lemon zest provides the perfect contrast to the sweet and tangy filling, resulting in a dessert that's warm, comforting, and downright irresistible.
Served warm with a scoop of vanilla ice cream or whipped cream on top, this Blueberry Cobbler is the epitome of summer indulgence. Whether enjoyed on a lazy afternoon or as the centerpiece of a backyard barbecue, this classic dessert is sure to please. So gather your ingredients, preheat your oven, and get ready to savor the flavors of summer with this delicious Blueberry Cobbler recipe.
ຖ້າທ່ານກໍາລັງຊອກຫາແຮງບັນດານໃຈຂອງຫວານໃນຊ່ວງລຶະເບິ່ງຮ້ອນ, ໃຫ້ແນ່ໃຈວ່າກວດເບິ່ງສູດເພີ່ມເຕີມເຫຼົ່ານີ້: Tart ຫມາກ, ເບີຣີ Trifle, ບານາວ, ເຄັກສະຕໍເບີຣີ, ແລະ Cake Plum.
ໄປຫາ:
ໃຊ້ Frozen VS Fresh Blueberries
Blueberry cobbler can be made with fresh or frozen blueberries. Unlike other baked fruit desserts, such as a pound cake or quick bread, the excess liquid from the frozen blueberries will not affect the final texture.
ແທນທີ່ຈະ, ນ້ໍາຈະຫນາ (ຂໍຂອບໃຈກັບ cornstarch ເລັກນ້ອຍ) ເປັນ topping bakes. ຖ້າພວກເຂົາຢູ່ໃນລະດູການ, ໃຫ້ໃຊ້ blueberries ສົດ: ລົດຊາດຈະສົດໃສແລະເຂັ້ມແຂງ. ລົດຊາດແລະປັບຕົວເພື່ອຄວບຄຸມປະລິມານ້ໍາຕານ.
How to Make Blueberry Cobbler
ຫມາຍເຫດ: ຄໍາແນະນໍາຢ່າງເຕັມທີ່ແມ່ນສະຫນອງໃຫ້ຢູ່ໃນບັດສູດຂ້າງລຸ່ມນີ້.
Preheat ເຕົາອົບໃຫ້ 375 ° F ແລະຕັ້ງ rack ເຕົາອົບໃນຕໍາແຫນ່ງກາງ. ນ້ຳມັນ ກ ຖ້ວຍ 9 "x 9" ຮຽບຮ້ອຍ ຫຼືຈານອົບ 2-quart ກັບມັນເບີ; ວາງໄວ້. ໃນໂຖປັດສະວະຂະຫນາດກາງ, ປະສົມ blueberries, ້ໍາຕານ, vanilla, zest ນາວ, ນ້ໍານາວ, ແລະ cornstarch. stir ກັບ ລວມ , ແລະ ກໍາ ນົດ ການ ປະ ສົມ ຫມາກ ໄມ້ ປ່າ ເມັດ ຫລີກ ໄປ ທາງ ຫນຶ່ງ . ໃນໂຖປັດສະວະຂະຫນາດໃຫຍ່, ປະສົມສ່ວນປະກອບແຫ້ງ. ປັ່ນແປ້ງ, ນໍ້າຕານ, ຜົງອົບ, ເນດ, ແລະເກືອເຂົ້າກັນ.
ຕື່ມເນີຍກ້ອນ, ແລະເຮັດໃຫ້ມັນເຂົ້າໄປໃນສ່ວນປະສົມຂອງແປ້ງດ້ວຍເຄື່ອງຕັດ pastry ຫຼືດ້ວຍມືຂອງທ່ານຈົນກ່ວາມັນຄ້າຍຄື crumbs ເຂົ້າຈີ່ຫຍາບ. ປົນ buttermilk ແລະ vanilla ຮ່ວມກັນໃນຈອກວັດແທກຈອກຫຼືໂຖປັດສະວະຂະຫນາດນ້ອຍ; ຕື່ມມັນໃສ່ແປ້ງແລະມັນເບີແລະ stir ຮ່ວມກັນກັບ spatula ຢາງພາລາ, ພຽງແຕ່ຈົນກ່ວາປະສົມ; ບໍ່ overmix.
Transfer the blueberries to the prepared baking dish; dot randomly with 2 tablespoons of unsalted butter. Using a large spoon, dollop spoonfuls of biscuit batter over the blueberries; sprinkle with the remaining tablespoon of turbinado sugar.
Bake until the tops are golden brown and juices are thick and bubbling, about 35 to 45 minutes. If the biscuits are browning too much, cover loosely with foil. Remove the pan from the oven. Let the cobbler cool slightly before serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for Making The Best Blueberry Cobbler
The best blueberry cobbler has a juicy but not too runny fruit filling and a balanced mix of sweet and tart, topped with a golden top layer that soaks up the juice without turning to mush. Keep these tips in mind before making your own version of this simple dessert:
- ໃຊ້ blueberries ສົດ: Fresh blueberries are the best option for making Blueberry Cobbler as they are plump, juicy, and bursting with flavor. If fresh blueberries are not available, frozen blueberries can be used instead.
- ຕື່ມຄວາມຫນາ: ເພື່ອຮັບປະກັນການຕື່ມ blueberry ແມ່ນຫນາແລະ jam, ເພີ່ມ cornstarch ຫຼື flour ກັບປະສົມການຕື່ມ. ນີ້ຈະຊ່ວຍດູດຊຶມຂອງແຫຼວທີ່ເກີນແລະສ້າງໂຄງສ້າງທີ່ຫນາແຫນ້ນ.
- ປັບນໍ້າຕານ: The amount of sugar required will depend on the sweetness of the blueberries. Taste the blueberries before making the cobbler and adjust the amount of sugar accordingly. You can use a combination of granulated and brown sugar for extra flavor.
- ຮັກສາມັນເບີໃຫ້ເຢັນ: Cold butter is essential for creating a tender and flaky biscuit topping. It's best to cut the butter into small pieces and place it in the refrigerator for 10-15 minutes before using.
- ຢ່າເຮັດວຽກຫຼາຍເກີນໄປ: Overworking the dough can result in a tough and dense biscuit topping. Mix the ingredients together until just combined and avoid kneading the dough too much.
- ໃຊ້ຈານເລິກ: A deep baking dish will allow the filling to bubble up and the biscuit topping to brown evenly. A shallow dish may result in a dry or burnt topping.
- ຮັບໃຊ້ມັນອົບອຸ່ນ: Blueberry Cobbler is best served warm, straight out of the oven. Add a scoop of vanilla ice cream or whipped cream on top for a decadent finishing touch.
ສູດອາຫານທີ່ກ່ຽວຂ້ອງ:
ສູດ
Easy Blueberry Cobbler
ເຄື່ອງມື
- ຖ້ວຍ 9 "ສີ່ຫຼ່ຽມ
ໝວດເຄື່ອງປຸງ
- 1.1 lbs (510g / 18oz) blueberries ສົດ
- Zest ຈາກ½ນາວ
- 1 ບ່ວງ ນ້ໍານາວສົດ
- 1 ບ່ວງກາເຟ pure vanilla extract
- ¼ ຈອກ granulated sugar
- ¼ ຈອກ ້ໍາຕານອ່ອນ
- 1 ບ່ວງ ແປ້ງສາລີ ຫຼື ແປ້ງສາລີ 2 ບ່ວງແກງ
- 2 ບ່ວງ unsalted butter , ຕັດເປັນຕ່ອນນ້ອຍ, ບວກໃສ່ຫຼາຍສໍາລັບການ greasing ອາຫານ baking ໄດ້
ສໍາລັບເຂົ້າຫນົມຫວານ
- -½ ຈອກ flour ທັງຫມົດ, ຈຸດປະສົງ , ບ່ວງເຂົ້າໄປໃນຈອກວັດແທກແລະລະດັບອອກ
- ¼ ຈອກ granulated sugar
- 1-¾ ບ່ວງກາເຟ baking powder
- ¼ ບ່ວງກາເຟ baking soda
- ¼ ບ່ວງກາເຟ kosher salt
- 1 ຕິດ (½ ຈອກ) ມັນເບີເຢັນ, ຕັດເປັນຕ່ອນນ້ອຍ
- ¾ ຈອກບວກ 2 ບ່ວງ buttermilk ຫຼື buttermilk homemade
- 1 ບ່ວງກາເຟ pure vanilla extract
- 1 ບ່ວງກາເຟ zest ຈາກ½ນາວ
- 1 ບ່ວງ ້ໍາຕານ turbinado ສໍາລັບ sprinkling
- ນ້ຳກ້ອນ vanilla ຫຼື whipped cream ຫວານ , ສໍາລັບການຮັບໃຊ້ (ທາງເລືອກ)
ຄໍາແນະນໍາ
- Preheat ເຕົາອົບໃຫ້ 375 ° F ແລະຕັ້ງ rack ເຕົາອົບໃນຕໍາແຫນ່ງກາງ. ທາຈານຖ້ວຍຂະໜາດ 9"x 9" ຫຼື 2 ຖ້ວຍນ້ອຍໃສ່ກັບເນີຍ; ວາງປະໄວ້. ໃນໂຖປັດສະວະຂະຫນາດກາງ, ປະສົມ blueberries, ້ໍາຕານ, vanilla, zest ນາວ, ນ້ໍານາວ, ແລະແປ້ງສາລີ, ຄົນໃຫ້ເຂົ້າກັນ, ແລະຕັ້ງ ສ່ວນປະສົມຂອງໝາກມີຣີ ຖິ້ມໃສ່ໃນໂຖປັດສະວະໃຫຍ່, ເອົາສ່ວນປະສົມແຫ້ງປະສົມເຂົ້າກັນ. ປັ່ນແປ້ງ, ນໍ້າຕານ, ຜົງອົບ, ເບກກິ້ງໂຊດາ ແລະ ເກືອເຂົ້າກັນ.
- ຕື່ມເນີຍກ້ອນ, ແລະເຮັດໃຫ້ມັນເຂົ້າໄປໃນສ່ວນປະສົມຂອງແປ້ງດ້ວຍເຄື່ອງຕັດ pastry ຫຼືດ້ວຍມືຂອງທ່ານຈົນກ່ວາມັນຄ້າຍຄື crumbs ເຂົ້າຈີ່ຫຍາບ. ປົນ buttermilk ແລະ vanilla ເຂົ້າກັນໃນຈອກວັດແທກຈອກຫຼືໂຖປັດສະວະຂະຫນາດນ້ອຍ; ຕື່ມມັນໃສ່ແປ້ງແລະມັນເບີແລະ stir ຮ່ວມກັນກັບ spatula ຢາງພາລາ, ພຽງແຕ່ຈົນກ່ວາປະສົມ; ບໍ່ overmix.
- Transfer the blueberries to the prepared baking dish; dot randomly with 2 tablespoons of unsalted butter. Using a large spoon, dollop spoonfuls of biscuit batter over the blueberries; sprinkle with the remaining tablespoon of turbinado sugar.
- Bake until the tops are golden brown and juices are thick and bubbling, about 35 to 45 minutes. If the biscuits are browning too much, cover loosely with foil. Remove the pan from the oven. Let the cobbler cool slightly before serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
ອ່ືນ
ຂໍ້ມູນໂພຊະນາການທັງຫມົດແມ່ນອີງໃສ່ການຄິດໄລ່ຂອງພາກສ່ວນທີສາມແລະແມ່ນພຽງແຕ່ການຄາດຄະເນ. ແຕ່ລະສູດ ແລະຄຸນຄ່າທາງໂພຊະນາການຈະແຕກຕ່າງກັນໄປຕາມຍີ່ຫໍ້ທີ່ເຈົ້າໃຊ້, ວິທີການວັດແທກ ແລະຂະໜາດຂອງສ່ວນຕໍ່ຄົວເຮືອນ.