• 2 1/2 cups fresh or frozen Zook's Orchard blueberries*
  • 1 teaspoon vanilla extract
  • 1/2 lemon, juiced
  • 1 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
  • 2 teaspoons sugar
  • 1 pinch ground cinnamon
Matt's Blueberry Cobbler
How to make it
  1. Lightly grease an 8 inch square baking dish.  Place the blueberries into the baking dish, and mix with vanilla and lemon juice.  Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter.  Set aside.
  2. In a medium size bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar.  Mix in the 5 tablespoons of butter using fingers or cut in with a pastry blender, until the butter is in small pieces.  Make a well, or depression, in the center, quickly stir in the milk.  Mix just until moistened to produce a very thick batter or a very wet dough.  Add more milk if/as necessary.  Cover and let rest for 10 minutes.
  3. Preheat oven to 375 deg F.  Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through.  Mix together the cinnamon and 2 teaspoons sugar and sprinkle over the top.
  4. Bake for 20 to 25 minutes or until the top is golden brown.  A knife inserted in the topping should come out clean (plus maybe some blueberry syrup).  Continue to bake if/as necessary to ensure doneness.  Allow to cool until just warm before serving and make sure there is some good vanilla ice cream on hand.  Can be stored in the fridge for 2 days (we don't understand how it could last that long).

*We are thinking that this recipe could just as easily and tastily incorprate Zook's Orchard wild blackberries in place of the blueberries.  We are pretty sure that Chef Matt would agree.