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Very Best Blueberry Cobbler

You may use Splenda for the sugar as it works very well. Serve with ice cream while still warm.
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Ingredients
  

  • 4-5 cups fresh or frozen blueberries
  • 1 tsp vanilla
  • 1/2 lemon, juiced
  • 1 3/4 cups white sugar, or to taste
  • 1 tsp all-purpose flour
  • 1 Tbsp butter, melted
  • 1 3/4 cup all-purpose flour
  • 4 tsp baking powder
  • 6 Tbsp white sugar
  • 5 Tbsp butter
  • 1 cup milk
  • 2 tsp sugar
  • 1 pinch ground cinnamon

Instructions
 

  • Preheat oven to 375 degrees. Lightly grease an 8-inch square baking dish.
  • Place blueberries into baking dish, and mix with vanilla and lemon juice. Sprinkle with 1-3/4 cups of sugar and 1 teaspoon of flour, then stir in tablespoon of melted butter. Set aside.
  • In a medium bowl, stir together 1-3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
  • Preheat oven to 375 degrees. Spoon batter over blueberries, leaving only a few small holes for berries to peek through. In a bowl, mix together cinnamon and 2 teaspoons sugar; sprinkle over top.
  • Bake for 20 to 25 minutes in preheated oven, or until top is golden brown. A knife inserted into topping should come out clean -of course there will be blueberry syrup on knife. Let cool until just warm before serving. This can store in refrigerator for 2 days. Makes 6 servings. Enjoy!