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Mennonite Blueberry Cobbler
Mennonite Blueberry Cobbler
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Summer-perfect blueberry cobbler with fresh blueberries, tapioca, and zesty lemon.
Ingredients:
  • 1.5 cups all-purpose flour
  • 0.25 cup butter, cut into chunks
  • 0.33333334326744 cup milk
  • 1 egg, beaten
  • 2 cups blueberries
  • 1 tablespoon tapioca
  • 2 tablespoons butter, cut into small pieces
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and generously grease a 9x13-inch baking dish.
  • Combine the flour, sugar, baking powder, and salt in a bowl. Use two knives or a pastry blender to cut 1/4 cup of butter into the mixture until it resembles coarse crumbs.
  • Combine milk and egg in a bowl and whisk together, then gently incorporate into the flour mixture until just combined.
  • Arrange blueberries at the base of the baking dish. Dust tapioca powder over blueberries, then drizzle lemon juice on top. Scatter remaining butter pieces over the blueberries. Spoon batter in dollops over the blueberry mixture.
  • Bake until the cobbler is golden and bubbling in the preheated oven, approximately 30 minutes.

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