Very Best Blueberry Cobbler

My parents are coming today to spend the next week helping us celebrate Jaythan's 3rd birthday and the holidays. I am very thankful for my parents. They are loving, supportive, and very giving of their time, resources, and love. One of my dad's favorite things to eat is Blueberry Cobbler. This is the best recipe by far. It has a biscuit topping (even cakey), and you could even use other berries or even peaches. The ooeey, gooey delicious blueberries burst out from below the crunchy topping. Be sure and use fresh blueberries for the best flavor. This tastes great served warm with whipped cream or vanilla ice cream. Enjoy!

Blueberry Cobbler

Ingredients:
2 1/2 cups fresh or frozen blueberries
1 teaspoon vanilla extract
1/2 lemon, juiced (3 tsp lemon juice)
1 cup white sugar

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

Directions:
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 bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the 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.

3.Preheat the oven to 375 degrees 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; sprinkle over the top.

4.Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. Let cool until just warm before serving. This can store in the refrigerator for 2 days.