Blueberry Cobbler

Cakey/biscuit topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. This is delicious with fresh blueberries and is the perfect summer treat.

Serve plain or with vanilla ice cream. Enjoy!”

You’ll Need:

• 2 1/2 cups fresh or frozen blueberries
• 1 teaspoon vanilla extract
• 1/2 lemon, juiced
• 1 cup white sugar, or to taste 1/2 teaspoon all-purpose flour
• 1 tablespoon butter, melted
• 1 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 6 tablespoons white sugar
• 5 tablespoons butter, melted
• 1 cup milk
• 2 teaspoons sugar
• 1 pinch ground cinnamon

In an 8″ square baking dish (or similar)

Lightly grease the pan. Place the blueberries into the dish, and add vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 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. Add the 5 tablespoons melted butter into a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter. You may need to add a splash more milk. Cover, and let batter sit and think about itself 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 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean – of course there will be blueberry syrup on the knife.

Let cool until just warm before serving. This can store in the refrigerator for 2 days.