BLUEBERRY COBBLER RECIPE WITH FROZEN BLUEBERRIES RECIPES

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BLUEBERRY COBBLER RECIPE | REE DRUMMOND | FOOD NETWORK



Blueberry Cobbler Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 1 hours 0 minutes

Cook Time 15 minutes

Yield 10 to 12 servings

Number Of Ingredients 13

8 cups fresh blueberries
2/3 cup sugar 
1 tablespoon lemon juice 
1/4 cup all-purpose flour 
2 tablespoons cold salted butter, cut into pieces
2 1/2 cups all-purpose flour
2 1/2 heaping tablespoons sugar, plus more for sprinkling 
1 tablespoon baking powder 
1/2 teaspoon salt 
1 1/2 sticks cold salted butter, cut into pieces 
3/4 cup milk 
1 large egg 
Vanilla ice cream, for serving 

Steps:

  • Preheat the oven to 425 degrees F.
  • For the blueberries: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine.
  • For the dough: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients. 
  • Whisk together the milk and egg in a small bowl, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy and clumpy! 
  • Pour the blueberries into a 9-by-13-inch baking dish and dot them with the butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar.
  • Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. Serve warm or at room temperature with a big scoop of vanilla ice cream.

BLUEBERRY COBBLER RECIPE | REE DRUMMOND | FOOD NETWORK



Blueberry Cobbler Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 1 hours 0 minutes

Cook Time 15 minutes

Yield 10 to 12 servings

Number Of Ingredients 13

8 cups fresh blueberries
2/3 cup sugar 
1 tablespoon lemon juice 
1/4 cup all-purpose flour 
2 tablespoons cold salted butter, cut into pieces
2 1/2 cups all-purpose flour
2 1/2 heaping tablespoons sugar, plus more for sprinkling 
1 tablespoon baking powder 
1/2 teaspoon salt 
1 1/2 sticks cold salted butter, cut into pieces 
3/4 cup milk 
1 large egg 
Vanilla ice cream, for serving 

Steps:

  • Preheat the oven to 425 degrees F.
  • For the blueberries: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine.
  • For the dough: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients. 
  • Whisk together the milk and egg in a small bowl, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy and clumpy! 
  • Pour the blueberries into a 9-by-13-inch baking dish and dot them with the butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar.
  • Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. Serve warm or at room temperature with a big scoop of vanilla ice cream.

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