Lunch: Mennonite Blueberry Cobbler

Recipe by Pam Kirkman I got this recipe when picking blueberries on the Mennonite farm when I was a little girl!

This recipe includes superfoods such as:

Lemon

Health benefits of Mennonite Blueberry Cobbler

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 1/2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, cut into chunks
1/3 cup milk
1 egg, beaten
2 cups blueberries
1 tablespoon tapioca
1 tablespoon lemon juice
2 tablespoons butter, cut into small pieces

Instructions

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
Sift flour, sugar, baking powder, and salt together in a bowl. Cut 1/4 butter into flour mixture with two knives or a pastry blender until mixture resembles coarse crumbs.
Whisk milk and egg together in a bowl; stir into flour mixture until just moistened.
Spread blueberries in the bottom of the prepared baking dish. Sprinkle tapioca powder over blueberries; drizzle lemon juice over the top. Dot remaining butter pieces over blueberries. Drop batter in mounds over the blueberry mixture.
Bake in the preheated oven until cobbler is golden and bubbling, about 30 minutes.

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