Ingredients
Blueberries
- 5 cups Blueberries
- 1 Lemon, zest only
- ⅓ cup White Granulated Sugar
- 3 tablespoons Flour
Batter
- 1 Egg
- ½ cup Whole Milk
- 1 teaspoon Vanilla Extract
- 4 tablespoons Unsalted Butter, melted
- 1 cup All Purpose Flour
- ¾ cup White Granulated Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ¼ teaspoon salt
Directions
- Preheat oven to 375F; grease a 9×13 inch casserole dish with cold butter; cover sides and bottom of dish
- Batter: whisk egg, milk, white granulated sugar, vanilla extract, and melted butter until smooth
- Add flour, baking powder, cinnamon and salt; whisk until incorporated
- Let the batter stand for 10 minutes before adding it to the blueberries
- Blueberries: wash blueberries first then dry
- Combine blueberries with sugar, lemon zest, and flour in a bowl; mix it well and spread it evenly in the prepared baking dish
- Cobbler: drop small spoonfuls of batter all over the blueberries evenly
- Bake for 30-35 minutes until the top is golden brown