Simple Blueberry Cobbler Recipe

This cobblers is packed with delicious fresh blueberries and topped with a cake-biscuit topping.This is an easy weekend dessert that the family will enjoy. Make it extra special with a scoop of vanilla ice cream.

Ingredients

Makes 6 servings

Filling:
2 1/2 cups fresh or frozen blueberries,thawed
1 teaspoon pure vanilla extract
1/2 fresh lemon, juiced
1 cup granulated sugar, or to taste
1/2 teaspoon all purpose flour
1 Tablespoon butter, melted

Topping:
1 3/4 cups all purpose flour
4 teaspoons baking powder
6 Tablespoons granulated sugar
5 Tablespoons butter, at room temperature
1 cup milk
2 teaspoons granulated sugar
1/2 teaspoon cinnamon.

Directions

Filling:

Lightly grease an 8x8-inch baking dish with butter.

Place the blueberries into the bottom of the dish.

In a medium size mixing bowl stir together the vanilla and lemon juice. Add the sugar and flour and stir in. Add the melted butter, stir in and set aside.

Topping:

In a mixing bowl stir together the flour, baking powder and the sugar. Using a pastry cutter or two butter knives, blend the butter into the flour mixture until you have formed small crumbly pieces. Make a well in the middle of the batter and pour in the milk. Mix quickly until the flour mixture is just moistened. This will form a thick batter. If it is too dry add a tiny bit more milk. Cover the bowl with a clean tea towel and let sit for ten minutes.

Meanwhile preheat the oven to 375F.

Using a tablespoon spoon dollops of the dough sporadically onto the blueberries. Don't cover completely, rather leave holes between the dollops for the berries to peek through.

Stir the sugar and cinnamon together and sprinkle over the top.

Place into the preheated oven and bake for 20-25 minutes.

Cobbler is baked when a knife inserted into the topping comes out clean of the batter.

Remove and place onto a cooling rack.

Let the cobbler cool down to barely warm so it will set before cutting.

Delicious on its own or with a scoop of vanilla ice cream

Dessert will keep for two days, covered in the refrigerator.