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Summer is the time we all heavily partake in some of the greatest treasures of the earth, Berries. In the Midwest we are winding down from our strawberry hangovers just in time to indulge in the second phase of our “berry-binge”, Blueberries!
I spent the day today at the Farmer’s Market in Shipshewana, Indiana and within my trunkful of delectable, fresh purchases was a 5 pound box of those plump, sweet, purple-skinned nuggets. My mind was racing all the way home…”what shall I make first?” My tummy finally replied “why Blueberry Cobbler oh course!”
3 1/2 cups fresh (or frozen) blueberries
1 tsp vanilla
Juice from 1/2 of a lemon
3/4 cup sugar
1 tsp flour
1 tbsp butter, melted
1 3/4 cup flour
4 tsp baking powder
6 tbsp sugar
1 cup milk
2 tsp sugar
Pinch of 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 3/4 cup of sugar and 1 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. Cut up the 5 tablespoons butter and add in with a pastry blender (or use your fingers) until it is in small pieces. Make a well in the center of the bowl and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. (If too dry, add a splash more of milk.) Cover, and let batter rest for 10 minutes.
Preheat the oven to 375 degrees. 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 30-35 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 with vanilla bean ice cream. (My ice cream of choice, anyway.)
Can be stored in the refrigerator for 2 days.
Wishing you the “berry” best!