Best Blueberry Cobbler

AprilC's Note:

This is the first blueberry cobbler recipe I've ever tried, and I don't think I'll ever try another. It's perfect!! All you need to add is a big scoop of vanilla ice cream. I got a lot of compliments when I took this to a church dinner. The recipe came from Blueberry-Recipe.com.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 2 ½ cups fresh blueberries or 2 ½ cups frozen blueberries
• 1 teaspoon vanilla extract
• ½ lemon , juiced
• ½ cup white sugar (to taste)
• ½ teaspoon all-purpose flour
• 1 tablespoon butter , melted
• 1 ¾ 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

Directions:

1. 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.
2. 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.

Reviews

[wicked cook 46]

This was OK we prefer a bit more bluberry filling and little less dough. So I will be tweaking this recipe to suit our personal preference. But all in all is what we have been looking for. Thanks

[SemiSweetooth]

Hmm...I followed the directions exactly, but unfortunately when I tried serving this up, it was completely raw under the crispy, browned exterior. The toothpick test didn't help since it came out clean. I just put it back in oven...hopefully it's edible. Perhaps the cooking time and/or oven temperature needs an adjustment.