Best Blueberry Cobbler


Recipe by
Adapted from


  • 2 ½ cups fresh Idaho blueberries
  • 1 teaspoon vanilla extract
  • ½ lemon, juiced
  • ½ cup White Satin sugar (from Amalgamated Sugar in Nampa)
  • ½ teaspoon all-purpose flour
  • 1 tablespoon butter, melted


  • 1 3/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 6 tablespoons White Satin sugar
  • 5 tablespoons butter
  • 1 cup milk
  • 2 teaspoons White Satin sugar
  • 1 pinch ground cinnamon


  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 ½ 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 oven to 375 degrees. Spoon 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 in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out relatively clean. Let cool until just warm before serving. Store in the refrigerator for up to 2 days.