Prep Time::30 mins
Cook Time::20 mins
Additional Time::10 mins
Total Time:: 1 hr
Servings::8
Yield::1 8-inch cobbler
Ingredients
Oops! Something went wrong. Our team is working on it.
2 ½ cups fresh or frozen (thawed) blueberries
½ lemon, juiced
1 teaspoon vanilla extract
1 cup white sugar, or to taste
½ teaspoon all-purpose flour
1 tablespoon butter, melted
1 ¾ 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
Lightly grease an 8-inch square baking dish. Place blueberries into the baking dish and mix with lemon juice and vanilla. Sprinkle with 1 cup sugar and 1/2 teaspoon flour, then stir in 1 tablespoon melted butter. Set aside.
Stir 1 3/4 cups flour, baking powder, and 6 tablespoons sugar together in a medium bowl. Cut in 5 tablespoons butter with a pastry blender until mixture resembles coarse crumbs. Make a well in the center, pour in milk, and stir quickly until just moistened; you should have a very thick batter or a very wet dough. Add a splash more milk if needed. Cover and let rest for 10 minutes.
Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
Spoon rested batter over blueberries, leaving only a few small holes for the berries to peek through. Mix 2 teaspoons sugar and cinnamon together in a small bowl; sprinkle over the batter.
Bake in the preheated oven until golden brown on top and a knife inserted into the topping comes out clean, 20 to 25 minutes. Let cool until just warm before serving.