Olivia's Blueberry Cobbler
3 cups fresh or frozen blueberries
2 teaspoons vanilla extract
3/4 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
4 tablespoons white sugar
5 tablespoons butter
1 cup milk
2 teaspoons sugar
3 tsp. ground cinnamon
1. Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla . Sprinkle with 3/4 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
2. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, 1 tsp. of cinnamon and 4 tablespoons sugar. Cut in the 5 tablespoons butter 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.
3. 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 remaining 2 tsp. of cinnamon and 2 teaspoons sugar; sprinkle over the top.
4. Bake for 25-30 minutes in the preheated oven, or until the top is golden brown. It may take a little longer depending if the blueberries are fresh or frozen. 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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