Last week, returning from a New York City vacation, I was greeted by an unexpected bounty in my garden: perfectly ripe blueberries, far more than I anticipated! Donning my familiar farmhouse attire, I ventured out, thinking I’d gather a modest handful. Instead, I was met with bushes overflowing with beautiful, ready-to-eat blueberries.
Freshly harvested blueberries in a garden setting.
Back in my kitchen, surrounded by this delightful blueberry abundance, I pondered what to create. Serendipitously, I opened the latest issue of The Pioneer Woman Magazine, and there it was – a beautifully presented recipe for Blueberry Cobbler! It felt as if Ree Drummond had crafted this recipe just for me, perfectly timed for my blueberry windfall.
The Pioneer Woman Magazine featuring a blueberry cobbler recipe.
While I wholeheartedly recommend subscribing to The Pioneer Woman Magazine for this and many other wonderful recipes, I’m excited to guide you through my own step-by-step journey of making this incredible Blueberry Cobbler right here. Get ready for a treat that’s both easy to make and utterly satisfying!
Prep Time: 20 minutes
Cook Time: 45 minutes
Yields: 10 to 12 servings
Ingredients for Pioneer Woman Blueberry Cobbler
Before we begin, let’s gather all the ingredients you’ll need for this delightful dessert. We’ll break it down into two sections: the luscious fruit filling and the golden, crumbly topping.
Fruit Ingredients:
- 8 Cups Fresh Blueberries (the star of our cobbler!)
- 2/3 Cups Sugar (for sweetness and to draw out the blueberry juices)
- 1 tablespoon Lemon Juice, freshly squeezed (to enhance the blueberry flavor)
- 1/4 Cup All-Purpose Flour (to slightly thicken the fruit filling)
Topping Ingredients:
- 2 and 1/2 Cups All-Purpose Flour (forms the base of our cobbler topping)
- 1 tablespoon Baking Powder (for a light and airy topping)
- 2 and 1/2 tablespoons Sugar, plus extra for sprinkling (adds sweetness to the topping)
- 1/2 teaspoon Salt (balances the sweetness and enhances flavors)
- 1 and 1/2 Sticks (12 tablespoons) plus 2 tablespoons cold Butter, unsalted (for a rich and tender topping)
- 3/4 cup Milk (adds moisture and binds the topping ingredients)
- 1 large Egg (enriches the topping and adds structure)
Ingredients for Pioneer Woman Blueberry Cobbler laid out on a kitchen counter.
Step-by-Step Instructions for Pioneer Woman Blueberry Cobbler
Now, let’s get baking! Follow these simple steps to create your own Pioneer Woman-inspired blueberry cobbler.
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Preheat the Oven: Start by preheating your oven to 425 degrees Fahrenheit (220 degrees Celsius). This high temperature will ensure a beautifully browned and perfectly cooked cobbler.
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Prepare the Blueberry Filling: In a large mixing bowl, gently combine the 8 cups of fresh blueberries with 2/3 cup of sugar.
Blueberries and sugar being mixed in a large bowl. -
Add Lemon Juice: Cut a lemon in half and squeeze 1 tablespoon of fresh lemon juice over the blueberries and sugar mixture. The lemon juice brightens the blueberry flavor and adds a touch of tanginess.
Squeezing fresh lemon juice into the blueberry mixture. -
Incorporate Flour: Sprinkle 1/4 cup of all-purpose flour over the blueberry mixture.
Adding flour to the blueberry mixture in a bowl. -
Mix the Fruit Filling: Gently stir all the fruit ingredients together until everything is well combined. Set this delicious berry mixture aside while you prepare the topping.
The blueberry mixture is stirred together and set aside. -
Combine Dry Topping Ingredients: In a separate, medium-sized bowl, whisk together 2 and 1/2 cups of all-purpose flour, 1 tablespoon of baking powder, 2 and 1/2 tablespoons of sugar, and 1/2 teaspoon of salt. This mixture forms the dry base of our cobbler topping.
Flour being added to a mixing bowl for the cobbler topping.
Baking powder being added to the dry ingredients for the topping.
Sugar being added to the dry topping ingredients in a bowl.
Salt being added to the dry ingredients for the cobbler topping. -
Cut in Cold Butter: Cut 1 and 1/2 sticks (12 tablespoons) of cold, unsalted butter into small cubes. Add the cold butter to the bowl with the dry ingredients.
Cold butter cubes being added to the dry ingredients. -
Incorporate Butter: Use a pastry blender to cut the cold butter into the dry ingredients. Continue working until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. This creates a flaky and tender cobbler topping. If you don’t have a pastry blender, you can use your fingertips or two knives.
Using a pastry blender to cut butter into the dry ingredients. -
Combine Wet Topping Ingredients: In a separate small bowl or measuring cup, measure out 3/4 cup of milk. Crack a large egg into the milk.
Measuring milk for the cobbler topping.
Cracking an egg into the milk for the topping. -
Whisk Wet Ingredients: Whisk the milk and egg together with a fork until well combined.
Whisking milk and egg together in a measuring cup. -
Combine Wet and Dry Ingredients: Pour the milk and egg mixture into the bowl with the dry ingredients and butter.
Pouring the milk and egg mixture into the dry ingredients. -
Mix the Topping Dough: Stir the mixture until the dough just starts to come together. Don’t overmix; the dough should be lumpy and clumpy.
The cobbler topping dough coming together in a bowl. -
Prepare Baking Dish: Butter a 9×13 inch baking dish. While the original magazine recipe didn’t call for buttering the dish, The Pioneer Woman’s blog suggests it, and it prevents sticking!
Butter being spread in a baking dish. -
Add Blueberry Filling to Dish: Pour the prepared blueberry mixture into the buttered baking dish and spread the berries out evenly.
Blueberry filling spread evenly in a baking dish. -
Dot with Butter: Dot the top of the blueberries with the remaining 2 tablespoons of butter, cut into small pieces. This adds extra richness to the cobbler.
Butter pieces dotted on top of the blueberry filling. -
Add Cobbler Topping: Begin tearing off small, pinched clumps of the cobbler dough and dot them evenly over the top of the blueberry filling. The irregular clumps create a rustic “cobblestone” appearance, hence the name “cobbler”!
Cobbler topping dough being added in clumps over the blueberry filling.
Cobbler topping completely covering the blueberry filling in a baking dish. -
Sprinkle with Sugar: Sprinkle the top of the cobbler topping with a bit of extra sugar for added sweetness and a beautiful caramelized crust.
Sugar being sprinkled over the cobbler topping. -
Bake the Cobbler: Lightly cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and continue baking for another 20 to 25 minutes, or until the topping is lightly browned and the blueberry filling is bubbly.
Baked blueberry cobbler with a golden brown topping. -
Cool and Serve: Remove the blueberry cobbler from the oven and let it cool slightly. The aroma will be irresistible!
Freshly baked blueberry cobbler cooling on a countertop. -
Serve Warm: Serve the Pioneer Woman Blueberry Cobbler warm. It’s absolutely divine on its own, but even better with a scoop of vanilla ice cream! Don’t worry about a little blueberry juice spilling onto the plate – it’s all part of the deliciousness.
Serving of blueberry cobbler with vanilla ice cream.
Close up shot of the blueberry cobbler texture with ice cream.Vanilla Ice Cream Alert: Be warned, the irresistible scent of vanilla bean ice cream might attract unexpected guests – even the feline kind!
A cat curiously approaching a bowl of vanilla ice cream near the cobbler.
Conclusion
The Pioneer Woman Magazine has truly delivered another winner with this Blueberry Cobbler recipe. It’s a testament to Ree Drummond’s knack for creating comforting, delicious, and accessible recipes. Just like her cookbooks, this magazine is a treasure trove for home cooks. I encourage you to try this recipe and experience the simple joy of a homemade blueberry cobbler.
Bake long and prosper!
Pioneer Woman Magazine cover featuring the blueberry cobbler recipe.
Recipe adapted from: Blueberry Cobbler Recipe – Pioneer Woman Magazine: Summer 2017 (Pg. 76)
