Blueberry Cream Cheese Cobbler

There’s nothing quite like the sweet, juicy taste of fresh blueberries, and this blueberry cobbler recipe perfectly captures their summery flavor. With a hint of lemon zest and creamy bits of cream cheese, this dessert is sure to be a hit at any gathering. Best of all, it’s easy to make and pairs wonderfully with a scoop of vanilla ice cream.

You’ll need:

  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 3/4 cup milk
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 cups fresh blueberries
  • Zest of 1 lemon
  • 1 tbsp sugar
  • 4 oz cream cheese, cold and cut into bite-sized pieces
  • Powdered sugar for dusting
  • Vanilla ice cream for serving

To make:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Brown the Butter: In a 10″ cast iron skillet over medium heat, melt the butter and continue to stir until it goes quiet and turns brown. This should take about 5-7 minutes. Pour the browned butter into a mixing bowl and let it cool for about 15 minutes. Do not clean the skillet, as it will be used to bake the cobbler.
  3. Prepare Dry Ingredients: While the butter cools, whisk together the flour, baking powder, and salt in a small bowl. Set aside.
  4. Prepare Blueberries: In another bowl, combine the blueberries, lemon zest, and 1 tablespoon of sugar. Set aside.
  5. Make the Batter: Once the butter has cooled (it can be a little warm but not hot), add the granulated sugar and vanilla extract to the bowl. Whisk to combine. Then whisk in half of the dry ingredients, followed by the milk, and then the remaining dry ingredients. The batter should be the consistency of thin pancake batter.
  6. Assemble the Cobbler: Pour the batter into the same skillet used to brown the butter. Scatter a handful of blueberries on top, then evenly disperse the cream cheese pieces throughout the cobbler. Top with the remaining blueberries.
  7. Bake: Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the cobbler to cool for at least 30 minutes. Dust with powdered sugar and serve with a scoop of vanilla ice cream. Enjoy!

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Easy Blueberry Muffins

This recipe will come in handy during our summer season when blueberries are plentiful! These delicious muffins are great for easy breakfasts on school days or a quick pick-me-up during the work day.

You’ll need:

  • Jumbo muffin tin or regular muffin tin
  • 1/2 cup butter, softened
  • 1 1/14 cups sugar
  • 2 eggs
  • 1 teaspoon lemon juice
  • 1/2 cup milk
  • 2 cups all purpose flour
  • 1 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups fresh blackberries (if you’re using frozen, make sure you defrost them)

To make:

  • Preheat the oven to 400 degrees.
  • In a large bowl, cream butter and sugar.
  • Add eggs one at a time, beating well after each one.
  • Stir in vanilla, lemon juice, and milk.
  • In a separate bowl, combine flour, salt and baking powder. Stir into the wet mixture.
  • In a small bowl, lightly mush half your berries and stir them into the batter.
  • Fold in remaining berries. The batter will be thick so you don’t have to worry about the berries sinking to the bottom during baking.
  • You can use liners or simply spray your muffin tins with non-stick cooking spray.
  • Fill muffin tins leaving 1/3 room in the cups so muffins can rise.
  • Reduce oven heat to 375 and bake at 375 for 30-35 minutes (starting the oven at higher heat gives you a higher muffin top and lowering the heat will prevent your muffins from drying out).
  • Remove muffins and allow to cool for about 20 minutes.

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Best Blueberry Muffins

Best Blueberry Muffins

Our summer CSA farm shares include some of the best blueberries you’ll ever taste so it makes sense they make some pretty incredible blueberry muffins! 

You’ll need:

  • 1 ½ cups all-purpose flour
  • ¾ cup white sugar
    ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 egg
  • ⅓ cup milk, or more as needed
  • 1 cup farm-fresh blueberries
  • ½ cup white sugar 
  • ⅓ cup all-purpose flour
  • ¼ cup butter, cubed
  • 1 ½ teaspoons ground cinnamon

To make:

Preheat your oven to 400 degrees. Grease muffin cups or line with muffin liners.

Mix 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Add vegetable oil to a 1 cup measuring cup and then add the egg and enough milk to reach the 1 cup mark. Mix this with the flour mixture. Fold in your farm-fresh blueberries.

Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

For the crumble topping, mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix ingredients with a fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done. Stick a toothpick in the muffin. If it comes out clean, muffins are done!

Enjoy with a cup of coffee for the perfect breakfast!

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