- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, cut into chunks
- 1/3 cup milk
- 1 egg, beaten
- 2 cups blueberries
- 1 tablespoon tapioca
- 1 tablespoon lemon juice
- 2 tablespoons butter, cut into small pieces
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Sift flour, sugar, baking powder, and salt together in a bowl. Cut 1/4 butter into flour mixture with two knives or a pastry blender until mixture resembles coarse crumbs.
- Whisk milk and egg together in a bowl; stir into flour mixture until just moistened.
- Spread blueberries in the bottom of the prepared baking dish. Sprinkle tapioca powder over blueberries; drizzle lemon juice over the top. Dot remaining butter pieces over blueberries. Drop batter in mounds over the blueberry mixture.
- Bake in the preheated oven until cobbler is golden and bubbling, about 30 minutes.
10/12/2019
recipepes.com
mennonite blueberry cobbler, recipe
PT15M
PT1H
5
455 calories
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