VERY BEST BLUEBERRY COBBLER

Ingredients

• 2 1/2 cups fresh or frozen blueberries
• 1 teaspoon vanilla extract
• 1/2 lemon, juiced
• 1 cup whitesugar, or to taste
• 1/2 teaspoon all-purposeflour
• 1 tablespoon butter, melted
• 1 3/4 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.
2. 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.
3. 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.
4. 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.

BLUEBERRY CRUMB COFFEE CAKE

2/3 C shortening                                1 C sugar

2 tsp. grated lemon rind                     2 Tbsp. lemon juice

2 eggs                                                3 C flour

2 tsp. baking powder                         1 tsp. salt

3/4 C milk                                           2 C blueberries

Cream shortening and sugar until light and fluffy.  Beat in lemon rind, lemon juice and eggs.  Add sifted dry ingredients alternately with milk.  Gently fold in blueberries.  Spread dough into 9x12 inch pan that has been greased and floured.  Sprinkle topping over dough and bake in 350* oven and bake 40 minutes.

Topping:

2/3 C sugar, 1/2 C flour, 1 C pecan pieces, 1/3 C butter and 1 tsp. cinnamon.  Cut or rub butter into sugar, flour and cinnamon mixture.  Add nuts.                                                                    

For more blueberry receipes try this link!

www.blueberrycouncil.org/blueberry-recipes