BLUEBERRY RASBERRY RECIPES

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RASPBERRY AND BLUEBERRY COBBLER RECIPE | ALLRECIPES



Raspberry and Blueberry Cobbler Recipe | Allrecipes image

Serve with plain vanilla ice cream.

Provided by rbabyrolle

Categories     Desserts    Fruit Desserts    Raspberry Dessert Recipes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 12

1 cup all-purpose flour
½ cup white sugar
1 teaspoon baking powder
¼ teaspoon salt
6 tablespoons butter
¼ cup boiling water
2 tablespoons cornstarch
¼ cup cold water
2 cups fresh blueberries
1?½ cups fresh raspberries
¾ cup white sugar
1 tablespoon lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough.
  • Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet.
  • Bake in preheated oven until the topping is golden brown, about 25 minutes.

Nutrition Facts : Calories 294.5 calories, CarbohydrateContent 53.2 g, CholesterolContent 22.9 mg, FatContent 9 g, FiberContent 2.9 g, ProteinContent 2.2 g, SaturatedFatContent 5.5 g, SodiumContent 196.3 mg, SugarContent 36 g

BLUEBERRY RASPBERRY PIE RECIPE | ALLRECIPES



Blueberry Raspberry Pie Recipe | Allrecipes image

This delicious pie is a ribbon winner from the Wisconsin State Fair.

Provided by Sharona

Categories     Desserts    Pies    Fruit Pies    Raspberry Pie Recipes

Total Time 2 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 1 9-inch pie

Number Of Ingredients 15

2 cups all-purpose flour
¾ teaspoon salt
? cup shortening
6 tablespoons cold water, or more as needed
1 egg white
1 tablespoon water
¾ cup white sugar
¼ cup cornstarch
2 tablespoons grated lemon peel
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
3 cups fresh blueberries
1 cup fresh raspberries
1 tablespoon water
1 tablespoon white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine flour and salt in a bowl. Mash shortening into the flour mixture with a pastry cutter or fork until the mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
  • Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll dough ball from center to edges into a circle 2 inches larger than the pie plate and about 1/8 inch thick. Wrap dough around rolling pin, starting on one side of the circle. Unroll over pie plate and trim dough. Roll remaining dough ball into a crust to fit the top of the pie and set aside.
  • Beat egg white and 1 tablespoon water; brush over bottom of crust and set aside.
  • Combine 3/4 cup sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir blueberries and raspberries into the mixture to coat; pour into the crust. Top with reserved pie crust. Brush top of pie crust with 1 tablespoon water; sprinkle 1 tablespoon sugar over the moistened top. Cut a few slits into top crust with a sharp knife.
  • Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto wire rack to cool completely before refrigerating.

Nutrition Facts : Calories 401.6 calories, CarbohydrateContent 57.9 g, FatContent 17.7 g, FiberContent 3.4 g, ProteinContent 4.3 g, SaturatedFatContent 4.3 g, SodiumContent 227.1 mg, SugarContent 26.7 g

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