Mennonite Blueberry Cobbler

This Mennonite blueberry cobbler recipe features fresh blueberries, tapioca, and lemon juice 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

Ingredients

• 1 cup white sugar
• 1 egg, beaten
• 2 teaspoons baking powder
• 1 tablespoon lemon juice
• 2 tablespoons butter, cut into small pieces
• 2 cups blueberries
• 1 tablespoon tapioca
• 1.5 cups all-purpose flour
• 0.5 teaspoon salt
• 0.33333334326744 cup milk
• 0.25 cup butter, cut into chunks

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; set aside.

Step 3

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.

Step 4

Whisk milk and egg together in a small bowl until well combined; stir into flour mixture until batter is just moistened.

Step 5

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.