Mennonite Blueberry Cobbler
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup butter, cold and cubed
- ⅓ cup milk
- 1 large egg
- 2 cups blueberries
- 1 tablespoon tapioca flour
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter, cut into small pieces
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish; set aside.
- Sift flour, sugar, baking powder, and salt together into a large bowl; cut in ¼ cup butter with 2 knives or a pastry blender until mixture resembles coarse crumbs.
- Whisk milk and egg together in a small bowl until well combined; stir into flour mixture until batter is just moistened.
- Spread blueberries into the prepared baking dish; sprinkle tapioca flour over blueberries, drizzle with lemon juice, and dot with 2 tablespoons butter pieces. Drop batter in mounds on top blueberry mixture.
- Bake in the preheated oven until cobbler is golden and bubbling, about 30 minutes.
Source
Original recipe: View Original