Topping
- 1 cup all-purpose flour
- 1/3 cup milk
- 3 tbsp. melted butter
- 2 tbsp. granulated sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
Filling
- 3 cups fresh or frozen blueberries (we like Patriot!)
- 2/3 cup granulated sugar
- 3/4 cup water
- 2 tbsp. cornstarch
- 1 tsp. ground cinnamon
- 1 tsp. melted butter
1 Butter a 1.5-quart baking dish or a 9-inch pie plate. Heat oven to 425 degrees fahrenheit.
2 In a saucepan, combine 2/3 cup of granulated sugar and 2 tbsp. cornstarch. Stir in 3/4 cup of water/ Bring to a boi.
3 Add blueberries and blend well. Then, pour blueberry mixture into baking dish or pie plate.
4 Sprinkle the blueberry mixture with cinnamon and drizzle with 1 tsp. melted butter.
5 In a mixing bowl, form topping mixture by combining 1 cup all-purpose flour, 2 tbsp. granulated sugar, baking powder, and salt.
6 Pour 1/3 cup milk and 3 tbsp. melted butter into topping mixture and stir until mixture forms a soft dough. Press dough on top of blueberry mixture.
7 Bake cobbler for 25 to 30 minutes or until lightly browned.
