My Blueberry Cobbler
This was so good!!
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 or whole wheat flour
1 tablespoon butter, melted
1 3/4 cups all-purpose flour or whole wheat flour
4 teaspoons baking powder
6 tablespoons white sugar
5 tablespoons butter
1 cup milk
cinn/sugar mix for the top
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. Spoon the batter over the
blueberries, leaving only a few small holes for the berries to peek through.
Sprinkle the cinn/sugar mix over top.
Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown.
*serve with fresh-made whip cream!
*you can also use canned blueberries, dont use the first 6 ingred. if you do.