Get out your 8×8 pan as you’re going to need it.  YUM!!!!!!!!!
🙂

3 – 3 1/4 cups fresh blueberries (can use frozen)
1 tsp vanilla
1/2 lemon, juiced
1/2 cup to 1 cup sugar
1/2 tsp flour
1 Tbs melted unsalted butter

1 3/4 cup flour
4 tsp baking powder
5 Tbs unsalted butter
1 cup milk (I used skim and it was fabulous)

2 tsp sugar
1 pinch cinnamon

Grease an 8×8 square baking dish with cooking spray.  Place the washed blueberries into the baking dish, and mix with vanilla lemon juice.   Sprinkle with sugar (1/2 to 1 cup – depending on how sweet the berries are!) and 1/2 tsp of flour.  Stir in Tbs of melted butter.  Set aside.

In a medium to large bowl, stir 1 3/4 cup flour, baking powder, and 6 Tbs sugar. Cut in 5 Tbs unsalted butter with a pastry blender or your fingers..  Continue until the mixture is in small pieces.  Make a small well in the center, and stir in the 1 cup milk.  Mix until barely moistened.  It will be very thick batter/wet dough.  Cover and let rest for 10-15 minutes.

Preheat oven to 375.  Spoon the batter over the blueberries, leaving a bit of blueberries peeking out!  Mix the sugar and cinnamon and sprinkle over the top.

Bake for 20-25 minutes or until the top is golden brown.  A knife should come out clean (well, covered with juices but clean!)  Cool before serving..

I always serve slightly warm with a big old scoop of vanilla ice cream on top 🙂

This cobbler can be refrigerated for 2 days..

Enjoy!

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