Blueberry Cobbler

Piping hot out of the oven, I love a good blueberry cobbler. It has a cake-like interior, studded with blueberries, and a crunchy golden brown layer on top. Serve with vanilla ice cream and enjoy!

Ingredients

• 5 cups blueberries
• 1 tsp vanilla extract
• Juice of ½ a lemon
• ½ cup of sugar
• 1 tsp flour
• 1 tbsp melted butter
• 1 ¾ cup flour
• 4 tsp baking powder
• 6 tbsp sugar
• 5 tbsp butter
• 1 cup milk
• 4 tsp of sugar
• about 2 pinches of ground cinnamon

Method

Step 1

Lightly grease an 8 inch square baking dish.

Step 2

Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1/2 cup of sugar and 1 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

Step 3

In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces.

Step 4

Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

Step 5

Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through.

Step 6

Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

Step 7

Bake for 30 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - keep in mind that there will probably be some blueberry juice on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

Step 8

Recipe revised from allrecipes.com