Blueberry Cobbler

From inthekitchenwithkath.com

(Adapted from Mark Bittman’s recipe in How to Cook Everything The Basics)

Edited August 14, 2013: I added tapioca flour to the blueberry mixture to thicken it a bit and was pleased with the results. It's optional; you can leave it out if you wish.

Serves 6 – 8

8 tablespoons (1 stick) cold butter, plus more for greasing the pan

About 6 cups blueberries, rinsed and well drained (4 - 5 pints)

1 cup sugar, divided (We used maple sugar.)

(Optional) 1/3 cup tapioca flour (or all-purpose flour)

Zest of 1 small lemon

½ cup flour

½ teaspoon baking powder

Pinch of salt

1 egg

½ teaspoon vanilla

1. Heat the oven to 375˚.

2. Grease a square pan with butter.

3. Toss the blueberries, ½ cup of the sugar, tapioca flour, and lemon zest together and put them in the buttered pan.

4. Process the flour, the other ½ cup sugar, baking powder, and the pinch of salt together in a food processor. (Or just stir them together, if you don’t have a food processor.)

5. Cut the stick of butter into small pieces and add them to the food processor. Process for just about 10 seconds until it is just mixed. Over-processing can make it tough. It’s OK if there are still bits of butter. (Without a food processor, blend with a pastry blender or even a fork.)

6. If using a food processor, remove the batter to a bowl. Add the egg and vanilla in with a fork.

7. Drop spoonfuls of batter on the blueberries.

8. Bake for 35 – 45 minutes, or until it is lightly browned and the berries are bubbling.