Blueberry Cobbler


There are lots of blueberry cobbler recipes out there. This one is pretty standard, though you could choose one that uses honey and whole grain flour that would also be delicious. I just wanted to throw out the idea. This is a very good recipe however!

1 pint blueberries
1 teaspoon vanilla extract
1 cup sugar
1/2 teaspoon all-purpose flour
1 tablespoon butter, melted
1 3/4 cups all-purpose flour
4 teaspoons baking powder
6 tablespoons sugar
5 tablespoons butter
1 cup milk
2 teaspoons sugar
1 pinch ground cinnamon

Optional - 1/2 lemon, juiced (or 1/4 cup orange juice)

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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