Weekends with Yankee Episode 507: Little Known Adventures

Focus on All Things New England Having trouble viewing this email? [View this email on the web](. [Weekends with Yankee logo]( Season 5 of Weekends with Yankee will air on [Create TV]( every Monday – 10:30 am, 5:30 pm, and 10:30 pm ET. [Weekends with Yankee Episode 507]( Weekends with Yankee Episode 507: “Little Known Adventures” Co-host Richard Wiese takes an off-road ramble on a dune tour through the Cape Cod National Seashore. From there it’s south to Rhode Island, to discover the story of the century-old Rose Island Lighthouse. Finally, co-host Amy Traverso travels to the Maine island of North Haven for a memorable meal at Nebo Lodge, an inn and restaurant that draws guests from around the world. Back in the kitchen, Amy cooks up an authentic Maine Blueberry Cobbler. [WATCH NOW]( [Maine Blueberry Cobbler]( [Maine Blueberry Cobbler] Photo: Krissy O'Shea Maine Blueberry Cobbler For the traditionalist, this no-muss, no-fuss blueberry cobbler is the ultimate summer comfort dessert. To truly indulge, top with a generous scoop of vanilla ice cream and [homemade whipped cream](. Total Time: 1 hour 10 minutes Hands-On Time: 25 minutes Yield: 6 servings Ingredients 2 cups plus 2 1/2 tablespoons all-purpose flour, divided 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon table salt 6 cups wild blueberries (fresh or frozen) 1/2 cup granulated sugar Zest and juice from 1/2 lemon 1/2 teaspoon ground cinnamon 1 stick unsalted butter, chilled and cut into small pieces 1 1/3 cups buttermilk, plus more for brushing Vanilla ice cream, for serving Instructions Preheat oven to 375°. Put 2 cups of the flour, baking powder, baking soda, and salt in a large bowl; whisk to combine. Toss the blueberries, sugar, lemon juice, zest, cinnamon, and remaining 2 1/2 tablespoons of flour in an 8x8-inch (or 6-cup) baking dish. Work the butter into the flour mixture until the mixture resembles coarse sand. Add the buttermilk, and stir to just combine. Spoon the dough onto the blueberry mixture so that the dough is evenly dispersed but pockets of blueberries peek out from below. Brush all over with buttermilk. Bake until the biscuit topping is golden brown and the blueberries are juicy and bubbling, about 45 minutes. Let cool slightly before serving. Best served warm with a large scoop of vanilla ice cream. SPONSORS Weekends with Yankee is a production of WGBH Boston and Yankee Magazine and is distributed by American Public Television. [Unsubscribe]( [Forward to a Friend]( [Send Feedback]( [Facebook](   [Instagram](    [Pinterest](    [Twitter](   Help us be sure that this email newsletter gets to your inbox. Adding our return address [Today@NewEngland.com]( to your address book may "whitelist" us with your filter, helping future email newsletters get to your inbox. Did a friend send this to you? [Sign up to receive your own copy and a free guide](. At anytime you may [update your email preferences or change your email address](. Copyright © 2022 All Rights Reserved Yankee Publishing, Inc. - PO Box 520 Dublin, NH 03444 [Our Privacy Policy](