Mennonite Blueberry Cobbler

Blueberry cobbler made with fresh blueberries, tapioca, and lemon juice is the perfect summer treat.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 198 Calories

Ingredients

• ½ teaspoon salt
• 1 cup white sugar
• 1 ½ cups all-purpose flour
• 1 egg, beaten
• 2 teaspoons baking powder
• ⅓ cup milk
• 1 tablespoon lemon juice
• 2 tablespoons butter, cut into small pieces
• 2 cups blueberries
• ¼ cup butter, cut into chunks
• 1 tablespoon tapioca

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.

Step 2

Sift flour, sugar, baking powder, and salt together in a bowl. Cut 1/4 butter into flour mixture with two knives or a pastry blender until mixture resembles coarse crumbs.

Step 3

Whisk milk and egg together in a bowl; stir into flour mixture until just moistened.

Step 4

Spread blueberries in the bottom of the prepared baking dish. Sprinkle tapioca powder over blueberries; drizzle lemon juice over the top. Dot remaining butter pieces over blueberries. Drop batter in mounds over the blueberry mixture.

Step 5

Bake in the preheated oven until cobbler is golden and bubbling, about 30 minutes.