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  • Writer's pictureCheyenne

Blueberry Cobbler


5 cups blueberries

1 ½ cup granulated sugar, separated

1 lemon, juiced

1 cup + 2 tbsp flour, separated

1 tsp baking powder

½ tsp salt

1 egg

1 tsp vanilla extract

½ cup butter, melted


  1. To large bowl add blueberries, ½ cup sugar, lemon juice, and 2 tbsp flour. Give a good mix until well combined

  2. To different mixing bowl, add 1 cup flour, 1 cup sugar, baking powder, and salt. Whisk until combined. Then create well in center and add egg and vanilla. This step takes a little patience. Use a fork to incorporate the egg and vanilla into the flour mixture. You should end up with a nice, crumbly mixture with no wet lumps of egg

  3. Pour blueberries into foil lined baking pan. Be sure to scrape out the extra sugar left in the bowl and spread into an even layer

  4. Use hands to sprinkle flour mixture evenly over the top of the blueberries. Then pour melted butter over the top, trying to coat as much of the mixture as possible

  5. Place in pre-heated 375 F oven for 45-55, or until crust is golden brown and cooked through

  6. Enjoy warm with a generous scoop of vanilla ice cream on top!

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