Last week I returned home from a week-long vacation in New York City and realized that my blueberry bushes were ripening quicker than I had anticipated. So, I put my Kentucky farmhouse clothes on and ventured out to my garden. I assumed that I would end up with a handful of berries, but I was wrong; I ended up with a big ol’ bunch of beautifully ripe and ready-to-eat blueberries…
I walked back to my house and sat down in the kitchen, wondering all the while what I was going to do with this suprising mess of unexpected blueberries… and that’s when it happened; I cracked open The Pioneer Woman’s brand new magazine and there it was, in classy southern print; a recipe for Blueberry Cobbler! It’s like Ree wrote the recipe just for me.
Of course, you can get this recipe by purchasing The Pioneer Woman Magazine (which I highly recommend), but I’m going to show you my step-by-step Blueberry Cobbler journey right here;
Prep Time: 20 minutes, Cook Time: 45 minutes, Makes: 10 to 12 servings
8 Cups Fresh Blueberries
2/3 Cups Sugar
1 tablespoon Lemon Juice (Fresh Squeezed)
1/4 Cup All-Purpose Flour
2 and 1/2 Cups All-Purpose Flour
1 tablespoon Baking Powder
2 and 1/2 tablespoons Sugar, plus more for sprinkling
1/2 teaspoon Salt
1 and 1/2 Sticks, plus 2 tablespoons cold Butter
3/4 cup Milk
1 large Egg
Preheat the oven to 425 degrees. Put the blueberries in a large bowl and pour in a 2/3 cup of sugar…
Cut a lemon open, and squeeze 1 tablespoon of fresh lemon juice into the bowl with the berries and sugar…
Add a 1/4 cup of all-purpose flour to the berries…
… and stir it all together until combined. Set the berry mixture aside.
Now, begin making the cobbler topping! In a separate bowl add 2 and 1/2 cups all-purpose flour.
Followed by 1 tablespoon baking powder…
Then add 2 and 1/2 heaping tablespoons of sugar…
… and a 1/2 teaspoon salt.
Stir the dry ingredients around until combined… Then cut up 1 and 1/2 sticks of cold butter and add it to the dry ingredients.
Use a pastry blender the cut the butter, thus mixing it into the dry ingredients. If you don’t have a pastry cutter you can use your fingers, or two knives (but if you use knives you MUST put them between your fingers and pretend you are Wolverine; from the X-Men… this is non-negotable). Keep working, for several minutes, until everything is well combined.
Next, measure out a 3/4 cup milk…
… and crack in a whole large egg.
Whisk the milk and egg together using a fork…
Drizzle the milk and egg mixture into the dry ingredients…
And stir until the dough starts coming together; the dough should be lumpy and clumpy.
Now, butter a baking dish, and dump the blueberries in. Note: The magazine recipe didn’t call for a buttered baking dish, but The Pioneer Woman’s Blog does… So, I took some creative liberty and rubbed some butter on the baking dish.
Spread the berries out evenly…
… and dot the berries with 2 tablespoons of butter.
Begin tearing off little pinched clumps of dough and start dotting them all over the top of the blueberries…
When you’re done it should remind you of an old cobblestone street! Cobbler… Cobblestone street…. Cool, right?
Sprinkle the top with some extra sugar. You can sprinkle it on with a spoon, or dash it on by hand.
Cover the baking dish lightly with aluminum foil and bake it for 20 minutes. Then remove the foil and continue baking for another 20 to 25 minutes; until the top becomes lightly browned.
Remove the cobbler from the oven and bask in the amazing smells, and beautiful colors…
Serve warm, with a side of vanilla ice cream! I was so excited about eating, I didn’t even clean up the dripped blueberry mess on the plates before I took my picture…
The bread topping soaks up the juices from the blueberries… it’s heavenly!
Caution: Cats come running at the smell of vanilla bean ice cream!
So, in conclusion, I think The Pioneer Woman Magazine is the best thing since… well, The Pioneer Woman Cookbooks… and I bet you will too!
Cook Long and Prosper. Love, the Uncustomary Housewife