If you happen to be living under a rock and have not heard of Joanna Gaines, it is time to wake up! From her home styling and remodeling business to a restaurant, bed and breakfast now and so much more, Joanna has flipped Waco, Texas (and possibly even the world) on its head. Whether you are into all the shiplap, rustic ware or recycled barn materials, Joanna has a way of turning even the most outdated homes into people’s prized possessions.
With her recent launch of Magnolia Table, a New York Times’ Bestselling cookbook, Joanna has made her way into the kitchens of millions through her comforting American, and her Southern, recipes. The cookbook features 125 classic recipes from breakfast, lunch and dinner to small plates, snacks and desserts. Joanna has managed to bring a modern spin and her unique touch to many American and Southern classics.
I recently got my hands on Magnolia Tableafter discussing its tasty recipes with many food-loving friends. As I have slowly delved into its pages, I have begun to experience the homegrown and flavorful recipes of Mrs. Gaines—and I have to admit, they have all been delicious! So delicious, in fact, I knew sharing Magnolia Table’sButtermilk Blueberry Puff was the perfect contribution to this month’s Sweet Ending—easy enough to throw together on a Sunday afternoon, but rich and sweet enough to eat for dessert and breakfast. I fully intend to keep this recipe in the rotation of sweet treats, and have a feeling you may feel the same way, too.
Buttermilk Blueberry Puff
(Yields 12 servings)
1 tablespoon unsalted butter—softened to room temperature
5 to 6 large croissants—cubed to 10 to 12 cups
3 cups fresh or frozen blueberries
½ cup unsalted butter—softened to room temperature
½ cup sugar
3 eggs—at room temperature
1 cup heavy cream
½ cup buttermilk
1 tablespoon vanilla
1 teaspoon salt
1 tablespoon coarse sugar for topping
- Preheat oven to 375 degrees Fahrenheit. Grease a 3-quart baking dish with the one tablespoon of unsalted butter. Spread croissant cubes evenly into the baking dish and top with blueberries.
- In a large bowl, beat the ½ cup butter and ½ cup sugar with a mixer on medium until creamy. Beat in the eggs, one a time, until combined. Beat in cream, vanilla, buttermilk and salt (the mixture may appear curdled). Pour over croissants and blueberries in the baking dish. Sprinkle with the coarse sugar.
- Bake at 375° for 30 minutes, or until a knife inserted near the center comes out clean.