Thursday, March 1, 2018

Blueberry Cobbler

My mother recently gave me this recipe after she came across it on a flyer. I can't really cite it other than including that it reads "Adapted from a recipe by Stephen Evans, head chef at Missouri Athletics" at the top. 




Blueberry Cobbler
4 cups blueberries
2 tsp. lemon juice
2 cups flour, in 1 cup measurements
1/4 cup coconut oil (I used canola)
2 T maple syrup (I used blueberry, which I happened to have)
1 tsp. cinnamon (I used a T)
a dash of salt
1 cup brown sugar
1 stick butter, softened

Gently toss blueberries and lemon juice; set aside.
In a large bowl, mix 1 cup flour, oil, syrup, cinnamon and salt. Toss the blueberries in the bottom of a  9 by 13 baking pan which has been buttered (or sprayed).
In another bowl, cut in the remaining cup of flour, brown sugar and softened butter until the mixture is crumbly. 
Bake in a 365degree (not a typo; that's what it says!)oven for about 40 minutes, or until golden brown and bubbly.

For a printable version, click here.
I made this to carry to church for a breakfast last weekend and people seemed to enjoy it. 

I hope you are having a 'blue-'tiful day!