This Blueberry Cobbler Recipe is adapted from Allrecipes.This is an excellent recipe,a definite keeper.The only change i made in this recipe is i used Whole Wheat pastry Flour instead of all-purpose flour. I used fresh blueberries. Find the original recipe here
- 2 1/2 cups fresh or frozen blueberries
- 1 teaspoon vanilla extract
- 1/2 lemon, juiced
- 1 cup white sugar, or to taste
- 1/2 teaspoon all-purpose flour
- 1 tablespoon butter, melted
- 1 3/4 cups all-purpose flour
- 4 teaspoons baking powder
- 6 tablespoons white sugar
- 5 tablespoons butter
- 1 cup milk
- 2 teaspoons sugar
- 1 pinch ground cinnamon
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 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. Cover, and let batter sit for 10 minutes.Preheat the oven to 375 degrees F .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. Serve this warm or cold with vanilla ice cream or whipped cream or without either.