EASY BLUEBERRY COBBLER

This was the first Blueberry Cobbler I ever made. It was also one of the easiest recipes I found. You don’t need to cook the berries before in a pan. Just throw them in the baking dish with some sugar and a few other things. The cake part comes out moist and not as dry as a bisquit dough. Than top it a simple batter made with Bisquik. Then bake! I would definitely make it again. It’s a cut down version and serves 3-4 people.

Frozen blueberries may work just as well, but I haven’t tried that yet.

INGREDIENTS:

For the berries:

• 2 cups of fresh blueberries

• 1 tsp vanilla extract

• 2 tsp lemon juice

• 1 cup white sugar

• 2 tsp A.P. flour

• 2 tbsp melted butter

For the cobbler:

• 1 1/2 cups Bisquik

• 6 tbsp white sugar

• 6 tbsp cold butter, cut into small cubes

• 1 cup cream

• Cooking spray

For the topping:

• 2 tsp white sugar

• Pinch or two of ground cinnamon

DIRECTIONS:

• Spray an 8×8 baking dish with cooking spray.

• Place the blueberries, vanilla extract, and lemon juice in the baking dish and mix. Add 1 cup of sugar, 2 tsp flour, and 2 tbsp melted butter. Stir to combine. Spread out evenly. Set aside.

• In another mixing bowl, add the Bisquik and 6 tbsp white sugar. Mix to combine. Add the 6 tbsp of cold cubed butter and cut into the Bisquik with a pastry cutter or you fingers.

• Make a well in the Bisquik and add the cream and mix together until it is all combined. Add more milk or Bisquik to give it the consistency of thick pancake batter.

• Preheat the oven to 375 degrees.

• Place spoons full of the batter on the blueberries leaving a little space between each one.

• Sprinkle 2 tsp of sugar and the cinnamon over the top. Bake for 20-25 minutes until the top is golden brown and the batter is no longer wet (stick a small knife into it and it should come out dry except for any blueberry juice.

• Let cook for 30 minutes before serving with vanilla ice cream.