Get out your 8×8 pan as you’re going to need it. YUM!!!!!!!!!
3 – 3 1/4 cups fresh blueberries (can use frozen)
1 tsp vanilla
1/2 lemon, juiced
1/2 cup to 1 cup sugar
1/2 tsp flour
1 Tbs melted unsalted butter
1 3/4 cup flour
4 tsp baking powder
5 Tbs unsalted butter
1 cup milk (I used skim and it was fabulous)
2 tsp sugar
1 pinch cinnamon
Grease an 8×8 square baking dish with cooking spray. Place the washed blueberries into the baking dish, and mix with vanilla lemon juice. Sprinkle with sugar (1/2 to 1 cup – depending on how sweet the berries are!) and 1/2 tsp of flour. Stir in Tbs of melted butter. Set aside.
In a medium to large bowl, stir 1 3/4 cup flour, baking powder, and 6 Tbs sugar. Cut in 5 Tbs unsalted butter with a pastry blender or your fingers.. Continue until the mixture is in small pieces. Make a small well in the center, and stir in the 1 cup milk. Mix until barely moistened. It will be very thick batter/wet dough. Cover and let rest for 10-15 minutes.
Preheat oven to 375. Spoon the batter over the blueberries, leaving a bit of blueberries peeking out! Mix the sugar and cinnamon and sprinkle over the top.
Bake for 20-25 minutes or until the top is golden brown. A knife should come out clean (well, covered with juices but clean!) Cool before serving..
I always serve slightly warm with a big old scoop of vanilla ice cream on top 🙂
This cobbler can be refrigerated for 2 days..