Monday, August 23, 2010

Blueberry Cobbler

I have a bunch of blueberries I need to use. And I need a dessert for tonight's birthday dinner for my friend Beth.

This is what I'm making.... Picture of final product to come....


2 1/2 cups fresh or frozen blueberries
1 T. vanilla extract
1/2 lemon, juiced, OR 1 1/2 T. lemon juice
1 C. white sugar
1/2 t. all-purpose flour
1 T. butter, melted
1 3/4 C. all-purpose flour
4 t. baking powder
6 T. white sugar
5 T. butter
1 C. milk
2 T. 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 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.

From [Full recipe here]

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