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Best Blueberry Cobbler



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.
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.