- 48 ounces Blueberries, fresh or frozen
- 2/3 cup Sugar
- 4 tablespoons Flour
- 3 cups Flour
- 8 tablespoons Sugar (divided 6 T, 2 T)
- 5 teaspoons Baking Powder
- 1 teaspoon Salt
- 3 sticks Butter, unsalted, cold and cut into small pieces
- 1 1/3 cups Whole Milk
- 1 teaspoon Vanilla
Pre-heat the oven to 375-degrees. butter a 9 x 13-inch baking dish. Mix the blueberries with the 2/3 cups sugar and 4 tablespoons flour. Spoon into the baking dish. In a large bowl, whisk together the remaining 3 cups of flour and 6 tablespoons of the sugar with the baking powder and salt. Cut the butter into the flour mixture with a pastry blender or 2 knives until it resembles course meal. Add the milk and vanilla and stir with a fork to form a wet, sticky dough. Drop rounded teaspoons of the dough over the top of the blueberries to cover them. Sprinkle the remaining 2 tablespoons of sugar on top of the cobbler and place the baking dish on the middle rack of the oven. Bake for 45 minutes or until the top is golden-brown and the fruit filling is bubbling up through the crust. Let the cobbler cool for at least 20 minutes. Serve warm or at room temperature.
NOTE: IMPORTANT! This recipe is doubled so once the cobbler appears done, lower the oven to 200-degrees and cook for another 20 minutes. Check that the cobbler topping is cooked through before removing from the oven. Or you can just halve the ingredients and cook the standard 45 minutes.