Rating: 4.5 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

198 calories; protein 2.6g; carbohydrates 33.3g; fat 6.5g; cholesterol 31.3mg; sodium 228.2mg. Full Nutrition