Use fresh or frozen blueberries to create this sweet berry cobbler.
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4 cups fresh blueberries
1/2 cup water
1/2 cup freshly squeezed orange juice
1 teaspoon freshly grated orange zest
3/4 cup sugar
3 tablespoons cornstarch
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons cold Land O Lakes® Butter, cut into small pieces
1/2 cup sour cream
1/2 cup sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Sanding sugar, if desired
Heat oven to 375°F. Spray 8-inch square baking dish with no-stick cooking spray. Set aside.
Place blueberries, water, orange juice and 1 teaspoon orange zest into 3-quart saucepan.
Combine 3/4 cup sugar and cornstarch in bowl; stir into blueberry mixture. Cook over medium heat until bubbles begin to form; continue cooking 3-5 minutes or until juices are thickened.
Combine flour, baking powder and salt in bowl. Cut in butter, using pastry blender or two forks, until mixture resembles coarse crumbs. Add all remaining batter ingredients; stir until well mixed.
Pour hot blueberry mixture into prepared baking dish. Dollop tablespoons of batter over hot filling. Sprinkle with sanding sugar, if desired.
Bake 25-30 minutes or until light golden brown or toothpick inserted in center comes out clean.
If your orange was short on juice, add enough water to equal 1/2 cup.
Use regular sugar in place of sanding sugar for sprinkling on top.
Celebrate the week of Kwanzaa, stretching between December 26 and New Year’s Day, with foods and flavors inspired by African American culture.