Pioneer Woman Blueberry Cobbler

Pioneer Woman blueberry cobbler is a bubbly summer dessert with 8 cups of fresh blueberries, lemon juice and a buttery biscuit topping that comes together in 1 hour. This easy make-ahead blueberry dessert recipe fits Fourth of July cookouts, summer picnics, potlucks and Sunday dinners.

Cut the cold butter into the flour with a pastry blender, and stop while the dough is still lumpy and clumpy. Overmixing warms the butter and gives you a tough, flat topping instead of tender biscuits.

Baking under loose foil for the first 20 minutes lets the berries bubble and soften without burning the biscuits on top. Pulling the foil for the last 25 minutes then browns the topping into golden, craggy peaks.

Pioneer Woman Blueberry Cobbler

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

380

kcal

Jammy blueberries bubble up around a craggy biscuit topping that turns crisp and golden on top and stays soft underneath. Dotting the berries with butter and sprinkling sugar over the dough gives every scoop a sweet, buttery edge.

Ingredients

• 8 c. fresh blueberries
  

• 2/3 c. sugar
  

• 1 tbsp. lemon juice
  

• 1/4 c. all-purpose flour
  

• 2 1/2 c. all-purpose flour
  

• 1 tbsp. baking powder
  

• 2 1/2 heaping tablespoons sugar, plus more for sprinkling
  

• 1/2 tsp. salt
  

• 1 1/2 sticks plus 2 tablespoons cold salted butter, cut into pieces
  

• 3/4 c. milk
  

• 1 large egg
  

• Vanilla ice cream, for serving
  

Directions

• Preheat the oven: Preheat the oven to 425°F. Then get your bowls and a 9x13-inch baking dish out so everything is ready to go.
• Toss the blueberries: Place 8 cups fresh blueberries in a large bowl and sprinkle in 2/3 cup sugar and 1 tablespoon lemon juice. Then add 1/4 cup all-purpose flour and stir to combine, so the juices thicken as they bake.
• Mix the dry ingredients: In a separate bowl, combine 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 2 1/2 heaping tablespoons sugar and 1/2 teaspoon salt. Stir it around until it is evenly mixed.
• Cut in the butter: Add 1 1/2 sticks cold salted butter, cut into pieces, to the dry ingredients. Use a pastry blender to cut it in until the mixture looks like coarse crumbs.
• Make the dough: Whisk together 3/4 cup milk and 1 large egg, then drizzle it into the flour-butter mixture. Stir until the dough just comes together, since it should be lumpy and clumpy.
• Assemble the cobbler: Pour the blueberries into the baking dish and dot them with 2 tablespoons cold salted butter. Then tear off pinches of dough and dot them all over the top before sprinkling with extra sugar.
• Bake the cobbler: Cover the dish lightly with foil and bake for 20 minutes. Then remove the foil and bake about 25 more minutes, until the topping is lightly browned.
• Serve warm: Serve the cobbler warm or at room temperature. Then top each portion with a big scoop of vanilla ice cream.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Spring Chef dough blender (pastry cutter), Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries for this cobbler?

Yes, frozen blueberries work if you don't thaw them first, which keeps the juices from turning watery. Expect to add 5 to 10 minutes to the bake time, since the frozen berries take longer to come to a bubble.

How do I store leftover blueberry cobbler?

Cover the dish and keep it in the fridge for up to 3 days. Reheat portions in a 350°F oven so the topping crisps back up, because the microwave leaves it soft.

Can I make this cobbler ahead of time?

You can assemble it a few hours ahead and keep it covered in the fridge, then bake when you're ready. The topping stays best if you add the dough just before baking, so I'd wait on that part.

What if I don't have a pastry blender?

Two forks or your fingertips will cut the butter in just as well. Work quickly, because warm hands can soften the butter and make the topping dense.

What's the biggest mistake with biscuit-topped cobbler?

Overmixing the dough is the most common problem, since it makes the topping tough instead of tender. Stir only until it just comes together and leave the lumps, because those become the craggy, golden peaks.