| | Desserts | | Blueberry Cobbler (print) | | Provided By: Mom | | Description: Dad fancied himself an expert on cobbler, and said this is the best he's ever had! | | Ingredients | 2 and 1/2 c. fresh or frozen blueberries (I used fresh)
1 t. vanilla extract
1/2 lemon, juiced (again, I used a fresh lemon, just watch that you don't squeeze any seeds out)
1 c. white sugar
1/2 t. flour
1 T. butter, melted
1 and 3/4 c. flour
4 t. baking powder
6 T. white sugar
5 T. butter
1 c. milk
2 t. sugar
1 pinch ground cinammon
| | Directions | -Lightly grease an 8" baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 c. of sugar and 1/2 t. of flour, then stir in the Tablespoon of melted butter. Set aside.
-In a medium bowl, stir together 1 and 3/4 c. of flour, baking powder and 6 T. sugar. Rub in the
5 T. of 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. (I used rubber gloves while mixing with my hands as it is is a very sticky dough.)
-Preheat the oven to 375. Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinammon and 2 t. sugar; sprinkle over the top.
-Bake for 40-45 minutes, or until the top is golden. (I layed a sheet of foil over the top about halfway through baking so that the top wouldn't burn.) A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool for a moment, put into bowl and top with vanilla ice cream. | | Notes | | |
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