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Mennonite Blueberry Cobbler Recipe

Recipe by: Pam Kirkman

"I got this recipe when picking blueberries on the Mennonite farm when I was a little girl!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In45 m
  • 1Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  • 2Sift 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.
  • 3Whisk milk and egg together in a bowl; stir into flour mixture until just moistened.
  • 4Spread 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.
  • 5Bake in the preheated oven until cobbler is golden and bubbling, about 30 minutes.
Ingredients
  • 12 servings
  • 198 cals
  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, cut into chunks
  • 1/3 cup milk
  • 1 egg, beaten
  • 2 cups blueberries
  • 1 tablespoon tapioca
  • 1 tablespoon lemon juice
  • 2 tablespoons butter, cut into small pieces
Nutrition

Amount per serving ( 5 total)

  • Calories:
    198
    10%
  • Fat:
    6.5
    10%
  • Carbs:
    33.3
    11%
  • Protein:
    2.6
    5%
  • Cholesterol:
    31
    10%

Based on a 2,000 calorie diet

4 Photos in the recipe
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