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Hello my Friends, welcome to my Southern Kitchen!
July is National Blueberry Month so today’s recipe I am making a great Summer Dessert using Blueberries, Fresh Blueberry Cobbler! Fresh, plump, juicy Blueberries baked in a fluffy, buttery crust and bursting with flavor; everyone will love and enjoy this a great to end a Summer’s Meal.
Blueberry Filling
2 pints fresh blueberries, rinsed and remove the bad ones
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon ground cinnamon
1/2 cup white sugar
Crust
1 1/2 cups self-rising or all-purpose flour
2 teaspoons baking powder (if using all-purpose flour)
1/2 teaspoon tables salt (if using all-purpose flour)
1/4 teaspoon ground nutmeg
1 cup white sugar
1 1/2 cups (1 12-fluid ounce can) evaporated milk
1 teaspoon pure vanilla extract
1/2 cup (1 stick, 8 tablespoons) unsalted butter
Vanilla Ice Cream, for serving (optional)
Fresh blueberries, for garnish (optional)
Preheat oven to 350 degrees (for the butter and cobbler)
Place the butter into a 9x13 inch baking dish, and let it melt all the way. Set aside.
For the Blueberry Filling:
In a medium bowl, add in blueberries, lemon juice, cinnamon, and sugar; stir until well combined (it will create a glaze). Set aside.
For the Crust
In a large bowl, whisk together the flour, (baking powder and salt, if using) nutmeg, and sugar until well incorporated. Next add in the vanilla extract and slowly pour in half of the evaporated milk and whisk, then the rest of the milk and whisk until well combined. Pour the crust batter on top of melted butter then add and spoon the blueberries (along with the glaze from the blueberries) on top of the crust (do not stir). Bake for 45 minutes. Remove the cobbler from the oven and cool on wire rack for about 20 minutes. Serve with vanilla ice cream and blueberries (if desired) and enjoy!
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