- 2 1/2 cups fresh or frozen blueberries
- 1 teaspoon vanilla extract
- 1/2 lemon, juiced
- 1/2 cup white sugar, or to taste
- 1/2 teaspoon all-purpose flour
- 1 tablespoon butter, melted
- 1 3/4 cups all-purpose flour
- 4 teaspoons baking powder
- 6 tablespoons white sugar
- 5 tablespoons butter
- 1 cup milk
- 1 pinch ground cinnamon
- 2 teaspoons sugar
Lightly grease an 8 inch square baking dish. Place blueberries into baking dish, and mix with vanilla and lemon juice. Sprinkle with the ½ cup sugar and flour, then stir in the melted butter. Set aside. In medium bowl, stir together flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with pastry blender until it is in small pieces. Make well in center, and quickly stir in milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
Preheat the oven to 375°. Spoon batter over blueberries, leaving only a few small holes for berries to peek through. Mix together cinnamon and 2 teaspoons sugar; sprinkle over the top. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into topping should come out clean – of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.
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