Blueberry Cobbler a Pioneer Woman Magazine Blast

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…

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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.

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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

FRUIT INGREDIENTS:
8 Cups Fresh Blueberries
2/3 Cups Sugar
1 tablespoon Lemon Juice (Fresh Squeezed)
1/4 Cup All-Purpose Flour

TOPPING INGREDIENTS:
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

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INSTRUCTIONS:
Preheat the oven to 425 degrees. Put the blueberries in a large bowl and pour in a 2/3 cup of sugar…

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Cut a lemon open, and squeeze 1 tablespoon of fresh lemon juice into the bowl with the berries and sugar…

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Add a 1/4 cup of all-purpose flour to the berries…

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… and stir it all together until combined. Set the berry mixture aside.

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Now, begin making the cobbler topping! In a separate bowl add 2 and 1/2 cups all-purpose flour.

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Followed by 1 tablespoon baking powder…

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Then add 2 and 1/2 heaping tablespoons of sugar…

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… and a 1/2 teaspoon salt.

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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.

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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.

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Next, measure out a 3/4 cup milk…

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… and crack in a whole large egg.

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Whisk the milk and egg together using a fork…

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Drizzle the milk and egg mixture into the dry ingredients…

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And stir until the dough starts coming together; the dough should be lumpy and clumpy.

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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.

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Spread the berries out evenly…

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… and dot the berries with 2 tablespoons of butter.

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Begin tearing off little pinched clumps of dough and start dotting them all over the top of the blueberries…

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When you’re done it should remind you of an old cobblestone street! Cobbler… Cobblestone street…. Cool, right?

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Sprinkle the top with some extra sugar. You can sprinkle it on with a spoon, or dash it on by hand.

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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.

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Remove the cobbler from the oven and bask in the amazing smells, and beautiful colors…

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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…

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The bread topping soaks up the juices from the blueberries… it’s heavenly!

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Caution: Cats come running at the smell of vanilla bean ice cream!

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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

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Blueberry Cobbler Recipe – Pioneer Woman Magazine: Summer 2017 (Pg. 76)

2 comments

  1. I saw Ree Drummond on The Kitchen today, and this cobbler is the type of cobbler recipe I’ve been looking for. I have it in the oven right now. The biscuit topping is so good, and I’m thinking this would make a delicious strawberry shortcake biscuit. 🙂

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