Rec & Rev Blueberry Dumpling Cobbler Pie

 So what is it...a dumpling, a cobbler or a pie? Who cares! It's wonderfully Delicious!! I think the original posting was by seasonedcook but I think it's been reposted since then. I cut the recipe in half and put it in a 9 inch casserole instead of the 9x13. The only way I tweaked it was by adding a little shot of vanilla to the batter mixture. Other than that, I surprisingly enough followed the recipe. The blueberry filling was perfect and the batter turned out to be more cake-like than biscuit-like. It was lighter than a lot of cobbler toppings that I've had before. I liked that. I think the oats in the batter gave it a nice nutty flavor and it blended well with the sweetness of the blueberries. If you haven't copied this recipe...now's your chance. You won't be sorry. I would love to try this next time with a mixture of berries. Maybe blackberries, blueberries and strawberries. YUM!

 

Star - Thanks for reposting this! 

 

Blueberry Dumpling Cobbler Picture

 

By: Seasoned Cook

 

WONDERFULLY DELICIOUS!!! The cream cheese in the dumplings just sends the flavor over the moon!!! Everyone will want second helpings of this family favorite! My husband likes to have it warm with half 'n half poured over the top. If you would like to half the recipe, use a 9x9 baking dish.

 

4 cups blueberries

1 1/3 cups sugar

1/4 cup butter

3 (8 ounce) cream cheese, softened

2/3 cup sugar

2/3 cup milk

2 1/4 cups Bisquick baking mix

3/4 cup oats, uncooked

 

 

Bring blueberries, 1 1/3 cups sugar and butter to a boil in a large saucepan over medium heat, stirring gently until butter is melted and sugar dissolves. Remove from heat.

Beat cream cheese and 2/3 cup sugar with an electric mixer until fluffy; add milk and beat until smooth. By hand stir in bisquick mix and uncooked oats.

Spread two-thirds of dumpling mixture onto bottom of a lightly greased 9x13 inch baking dish. Spoon blueberry mixture evenly over dumpling mixture.

Dollop remaining dumpling mixture evenly over blueberries.

Bake in a 350 degree oven for 35 minutes. Good served warm.

Hey Miss Shannon! Thank you for trying this....I'm glad it turned out well! I thought it looked like a great recipe. This was one of the ones I found on my blueberry rounds, LOL, from Recipezaar. Seasoned Cook is a poster over there, so I just copied it and brought it here. I bet you're right, it would be wonderful with other berries.

 

I'll see if I can find the picture again and add it to your thread since it was soooooo good looking, :)

 

Thanks again!

 

Star

Here we go:

 

 Thanks for the pic Star...I tried putting it on there but it just didn't work. Mine looked a little different than the pic but I think if I made the batter a little thinner, It would have been a close match. 

 

I saw some really fat blackberries at the WholeFoods store last night. I should go back and get some. I'm going home this weekend...maybe I'll make another one with the different berries and see how it turns out. If I do, I'll post "tweaked" review. 

 

Shannon

 I've got a few cups of blueberries left from my 5 lb. box and this sounds delicious. Thanks Shannon for the review and Star for the recipe.

chefly

I would like to verify that the recipe calls for 3   8oz blocks of cream cheese.  Can anyone tell me if that is correct.

I printed that one out pronto~  and now it to is  a must make so many hard decisions with all of these wonderful Berry Recipes floating around~  Major Yum~  Thanks Shannon and to our Dessert Queen  Miss Star~  Janie

 

 

 Yes, the full recipe calls for 3 - 8oz Cream Cheeses. I will say also that I would make the batter a little more liquid the next time I make it. It was pretty thick. I took a bite of this this morning and it's still good but a little more bready than I prefer. I will still eat it because it's just that good. But I think I would add a little more milk to the batter to make it a little easier to spread.

 

Shannon

 Appy!!!! Make sure you use 3 - 8oz Cream Cheese blocks for a full recipe. Not 3 oz of Cream Cheese.

 

Shannon

Aye aye  Captain!~  That is a lot of cream cheese~  May have to sneak in a lighr one~  Janie  ~  I'll edt that out of my response~

 Janie, you're funny! I'm sure the lighter cream cheese would work fine. I've used the light stuff in tons of recipes and can't tell the difference. I'm sure you have too since you're the queen of appetizers! ttyl

 

Shannon

 Shannon,I read all the reviews and it must be more like a cheese cake with all the cream cheese ?I have 3 8oz. blocks of cream cheese sitting in my frige and I will use it for this Pie.Thanks again for the rview. Renate

Rebate its really a cobbler. The cream cheese takes the place of the eggs. I could just sit and eat the batter. I like the bottom crust because all that good blueberry juice soaks into it. Ttyl S