This Mennonite blueberry cobbler features fresh blueberries, tapioca, and lemon juice buried beneath a cake-like topping for the perfect summer treat.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
198 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until cobbler is golden and bubbling, about 30 minutes.
Step 2
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish and set aside.
Step 3
Sift together flour, sugar, baking powder, and salt in a large bowl. Cut 1/4 butter into flour mixture with 2 knives or a pastry blender until mixture resembles coarse crumbs.
Step 4
Whisk together milk and beaten egg in a small bowl until well combined; stir into flour mixture until batter is just moistened.
Step 5
Spread blueberries in the bottom of the prepared baking dish. Sprinkle tapioca flour over blueberries, drizzle with lemon juice, and dot with 2 tablespoons butter pieces. Drop batter in mounds over the top.