Blueberry Cobbler

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Serves: 12

3 1/2 pint containers of fresh blueberries (or you can also use frozen)
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 cup sugar
1/2 teaspoon all purpose flour
1 tablespoon butter, melted
1 3/4 cups all purpose flour
4 teaspoons baking powder
6 tablespoons sugar
5 tablespoons butter, chilled
1 cup milk
1/4 teaspoon cinnamon
2 teaspoons sugar

1) Lightly grease an 8×8 baking dish. Place the blueberries in the dish and mix with vanilla and lemon juice. Sprinkle with 1 cup sugar and 1/2 teaspoon of flour. Then stir in the tablespoon of melted butter. Set aside.

2) In a medium bowl, stir together 1 3/4 cups flour, baking powder, and 6 tablespoons of sugar. Rub in the 5 tablespoons of butter using your fingers or cut it with a pastry blender until it is into small pieces. Make a well in the center and quickly stir in the milk. Mix just until moistened. You should have a very think batter or a very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

3) Preheat oven to 375 degrees. Spoon the batter over the blueberries, leaving only a few small holes for the berries to peak through. Mix together the cinnamon and 2 teaspoons of sugar; sprinkle over the top.

4) Bake for 20 to 25 minutes in the preheated oven until the top is golden brown. A knife inserted into the topping should come out clean (besides the blueberry syrup of course!). Let cool until just warm before serving. Top with a scoop of vanilla ice cream. Enjoy!

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