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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is the first blueberry cobbler recipe I've ever tried, and I don't think I'll ever try another. It's perfect!! All you need to add is a big scoop of vanilla ice cream. I got a lot of compliments when I took this to a church dinner. The recipe came from Blueberry- . Ingredients:
2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries |
1 teaspoon vanilla extract |
1/2 lemon, juiced |
1/2 cup white sugar (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 |
1 cup milk |
2 teaspoons sugar |
1 pinch ground cinnamon |
Directions:
1. 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 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. 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.
2. 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.
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