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Blueberry Cobbler
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Brief Description
The blueberry cobbler recipe is made with a hint of cinnamon. This is absolutely fabulous served warm but can also be served cool.
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Main Ingredient
Blueberries
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Category: Desserts
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: ccooper
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Posted On: Oct 21, 2012
Number of Servings:
Ingredients:
- 2 1/2 cups - Fresh or frozen blueberries
- 1 teaspoons - Vanilla extract
- 1/2 - Lemon Juiced
- 1/2 cups - White sugar
- 1/2 teaspoons - All purpose flour
- 1 tablespoons - Butter Melted
- 1 3/4 cups - All purpose flour
- 4 teaspoons - Baking powder
- 6 tablespoons - Butter
- 1 cups - Milk
- 2 teaspoons - Sugar
- 1 pinchs - Ground cinnamon
Directions:
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 (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.
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