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.
Ndi zosakaniza zake zosavuta komanso kukonzekera kolunjika, njira iyi ndi njira yabwino kwambiri yosonyezera zokoma ndi zokoma za mabulosi okondedwa awa.
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.
Kutumikira kutentha ndi ayisikilimu ya vanila kapena kirimu wokwapulidwa pamwamba, Blueberry Cobbler iyi ndi chitsanzo cha kudzikonda kwachilimwe. Kaya mumasangalala ndi masana aulesi kapena ngati malo apakati pa barbecue yakuseri, mchere wamcherewu ndiwosangalatsa kwambiri. Chifukwa chake sonkhanitsani zosakaniza zanu, tenthetsani uvuni wanu, ndipo konzekerani kusangalala ndi zokometsera zachilimwe ndi Chinsinsi cha Blueberry Cobbler chokoma ichi.
Ngati mukuyang'ana zokometsera zambiri za chilimwe, onetsetsani kuti mwawona maphikidwe owonjezera awa: Zipatso Tart, Berry Trifle, Mabala a mandimu, Keke ya Strawberryndipo Keke Yambiri.
Pitani:
Kugwiritsa Ntchito 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.
M'malo mwake, timadziti timakhuthala (chifukwa cha chimanga pang'ono) pamene topping akuwotcha. Ngati ali mu nyengo, gwiritsani ntchito ma blueberries atsopano: zokometsera zidzakhala zowala komanso zolimba. Lawani ndikusintha kuti muchepetse shuga.
Momwe Mungapangire Blueberry Cobbler
Zindikirani: Malangizo athunthu aperekedwa mu khadi la Chinsinsi pansipa.
Yatsani uvuni ku 375 ° F ndikuyika chowotcha chapakati. Mafuta a 9 "x 9'' lalikulu mbale kapena 2-quart mbale yophika ndi batala; kuika pambali. Mu mbale yamkati, phatikizani ma blueberries, shuga, vanila, zest ya mandimu, madzi a mandimu, ndi chimanga. Onetsetsani kuti muphatikizepo, ndipo ikani chisakanizo cha mabulosi pambali. Mu mbale yaikulu, phatikizani zouma zouma. Sakanizani ufa, shuga, ufa wophika, soda, ndi mchere.
Onjezani batala wa cubed, ndipo mugwiritseni ntchito mu ufa wosakaniza ndi chodulira pastry kapena manja anu mpaka mufanane ndi zinyenyeswazi za mkate. Whisk buttermilk ndi vanila pamodzi mu kapu yoyezera galasi kapena mbale yaying'ono; onjezerani ufa ndi batala osakaniza ndikugwedeza pamodzi ndi rabala spatula, mpaka mutagwirizanitsa; osasakaniza.
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.
Malangizo Opangira Chovala Chovala Mabulosi Abwino Kwambiri
Msuzi wabwino kwambiri wa mabulosi abuluu amakhala ndi madzi otsekemera koma osathamanga kwambiri komanso kusakaniza kotsekemera ndi tart, pamwamba pa golide pamwamba pa madziwo popanda kutembenukira ku nsima. Kumbukirani malangizo awa musanapange maswiti osavuta awa:
- Gwiritsani ntchito ma blueberries atsopano: Ma blueberries atsopano ndi njira yabwino kwambiri yopangira Blueberry Cobbler chifukwa ndi yodzaza, yowutsa mudyo, komanso yophulika ndi kukoma. Ngati mabulosi abuluu atsopano sapezeka, ma blueberries owuma angagwiritsidwe ntchito m'malo mwake.
- Limbikitsani kudzazidwa: Kuonetsetsa kuti mabulosi abuluu ndi wandiweyani komanso jammy, onjezerani chimanga kapena ufa kusakaniza. Izi zidzathandiza kuyamwa madzi ochulukirapo ndikupanga mawonekedwe okhuthala.
- Sinthani shuga: Kuchuluka kwa shuga kumatengera kutsekemera kwa blueberries. Ilawani ma blueberries musanapange cobbler ndikusintha kuchuluka kwa shuga moyenerera. Mutha kugwiritsa ntchito kuphatikiza shuga wa granulated ndi bulauni kuti muwonjezere kukoma.
- Sungani batala kuti azizizira: 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.
- Osagwira ntchito mopambanitsa: 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.
- Gwiritsani ntchito mbale yakuya: 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.
- Thandizani kutentha: Blueberry Cobbler imaperekedwa bwino kutentha, molunjika kuchokera mu uvuni. Onjezerani vanila ayisikilimu kapena kirimu wokwapulidwa pamwamba kuti mutsirize kumaliza.
Maphikidwe ofananira:
Chinsinsi
Easy Blueberry Cobbler
zida
- 9 "square mbale
zosakaniza
- 1.1 lbs (510g / 18oz) mabulosi atsopano
- Zest kuchokera ku ½ mandimu
- 1 supuni madzi atsopano a mandimu
- 1 supuni Chotsitsa cha vanilla choyera
- ¼ chikho shuga granulated
- ¼ chikho shuga wofiira kwambiri
- 1 supuni cornstarch kapena 2 supuni ya ufa wopangira zonse
- 2 supuni batala wosatulutsidwa , kudula muzidutswa ting'onoting'ono, kuphatikizapo kupaka mafuta mbale yophika
Kwa Mabisiketi Otsekemera
- 1-½ zikho ufa wokhala ndi cholinga chonse , amathiridwa mu kapu yoyezera ndikusiyanitsidwa
- ¼ chikho shuga granulated
- ¾-1 supuni pawudala wowotchera makeke
- ¼ supuni zotupitsira powotcha makeke
- ¼ supuni mchere wosakaniza
- 1 timitengo (½ chikho) ozizira unsalted batala, kudula mu tiziduswa tating'ono ting'ono
- ¾ chikho kuphatikiza 2 supuni buttermilk kapena zopanga tokha
- 1 supuni Chotsitsa cha vanilla choyera
- 1 supuni zest kuchokera ku ½ mandimu
- 1 supuni turbinado shuga kwa kukonkha
- Ayisikilimu wa vanila kapena kirimu wotsekemera wotsekemera , kutumikira (ngati mukufuna)
malangizo
- Yatsani uvuni ku 375 ° F ndikuyika chowotcha chapakati. Pakani mbale 9 "x 9'' square kapena mbale yophika 2-quart ndi batala; ikani pambali. Mu mbale yapakati, phatikizani ma blueberries, shuga, vanila, zest ya mandimu, madzi a mandimu, ndi chimanga. Sakanizani kuti aphatikizepo, ndikuyika sakanizani mabulosi pambali Mu mbale yaikulu, phatikizani zouma zouma, whisk pamodzi ufa, shuga, ufa wophika, soda, ndi mchere.
- Onjezani batala wa cubed, ndipo mugwiritseni ntchito mu ufa wosakaniza ndi chodulira pastry kapena manja anu mpaka mufanane ndi zinyenyeswazi za mkate. Whisk buttermilk ndi vanila pamodzi mu kapu yoyezera galasi kapena mbale yaying'ono; onjezerani ufa ndi batala osakaniza ndikugwedeza pamodzi ndi rabala spatula, mpaka mutagwirizanitsa; osasakaniza.
- 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.
zolemba
Zambiri zokhudzana ndi kadyedwe kake zimatengera kuwerengera kwa anthu ena ndipo ndikungoyerekeza. Chinsinsi chilichonse komanso zakudya zopatsa thanzi zimasiyana malinga ndi mtundu womwe mumagwiritsa ntchito, njira zoyezera, komanso kukula kwa magawo panyumba iliyonse.