Best Blueberry Cobbler
- 2 12 cups blueberries, fresh or 2 12 cups frozen blueberries
- 1 teaspoon vanilla extract
- 12 lemon, juiced
- 12 cup white sugar, (to taste)
- 12 teaspoon all-purpose flour
- 1 tablespoon butter, melted
- 1 34 cups all-purpose flour
- 4 teaspoons baking powder
- 6 tablespoons white sugar
- 5 tablespoons butter
- 1 cup milk
- 2 teaspoons sugar
- 1 pinch cinnamon, ground
DirectionsLightly 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.
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 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.