- Skill Level: Beginner
- Yield : 8inch square dish
- Servings : 4-5
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 45m
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!
- 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
Lightly grease an 8 inch square baking dish.
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.
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.
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.
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.
Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
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.
Recipe revised from allrecipes.com