Blueberry Cobbler

🧂 Ingredients

• ½ cup butter

  unsalted
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 ½ cups granulated sugar

  for batter
• 2 cups milk
• 4 cups fresh blueberries

  or frozen
• 1 cup granulated sugar

  for blueberry mixture
• 1 tablespoon freshly squeezed lemon juice
• ¼ cup water

Instructions

• 1 Start by preheating your oven to 350°F (175°C), ensuring that the oven rack is
  positioned in the center for even baking.
• 2 Place the ½ cup of unsalted butter into a 13×9 inch baking pan. Put the pan into
  the preheating oven to melt the butter. This should take about 5-7 minutes.
  Carefully remove the pan once the butter is melted, set aside.
• 3 Meanwhile, prepare the blueberry mixture. In a medium saucepan, combine 4 cups
  of fresh blueberries, 1 cup of sugar, 1 tablespoon of freshly squeezed lemon
  juice, and ¼ cup of water. Stir this mixture together to ensure the blueberries
  are well coated with sugar.
• 4 Place the saucepan on the stove over medium-high heat. Allow the mixture to come
  to a gentle boil, stirring occasionally to prevent the sugar from burning.
• 5 Once the mixture has reached a boil, remove the saucepan from the heat and set
  it aside for later.
• 6 In a large mixing bowl, combine 2 cups of all-purpose flour, 4 teaspoons of
  baking powder, 1 teaspoon of salt, and 1 ½ cups of sugar. Mix these dry
  ingredients together until they’re evenly distributed.
• 7 Pour 2 cups of milk into the bowl with your dry ingredients. Stir this mixture
  together until it forms a smooth batter. Be careful not to overmix as it can
  make your final product tough.
• 8 Pour the batter directly into the pan containing the melted butter. Do not stir
  the batter and butter together. The butter will rise to the top during baking,
  creating a lovely, golden crust.
• 9 Use a slotted spoon to scoop out the blueberries from your saucepan. Distribute
  the blueberries evenly over the top of the batter. The reason we use a slotted
  spoon is to leave behind most of the liquid in the pan, to prevent the batter
  from becoming overly moist.
• 10 Bake in the preheated oven for 30-35 minutes, or until the top is golden brown
  and a toothpick inserted into the center of the cake comes out clean.
• 11 Let the blueberry cake cool for a bit before serving. Enjoy it warm, maybe with
  a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!

Nutrition Info