Easy Fresh Blueberry Cobbler

This deep-dish blueberry cobbler can be adapted to whatever fruit you like in your baked dessert.

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Preheat oven to 350 degrees F (175 degrees C).

Combine blueberries, 1/2 cup sugar, and lemon juice in a saucepan with enough water to just cover; bring to a boil. Cook, stirring occasionally, over medium-high heat until the berries pop and the sugar is dissolved completely, 3 to 5 minutes. Stir cornstarch into 1/4 cup cold water; stir into blueberry mixture. Continue cooking blueberries until the mixture thickens slightly, about 5 minutes more. (Mixture will thicken as it cools.)

Whisk milk, flour, 1 cup sugar, egg, and vanilla extract together in a bowl until smooth.

Swirl melted butter in the bottom of an 8-inch square deep baking dish to coat. Pour batter over the butter. Sprinkle cinnamon over the batter; top with the berries mixture.

Bake in preheated oven until the batter is no longer wet, about 30 minutes. Sprinkle coarse sugar over the cobbler. Cool 15 minutes before serving.

Easy Fresh Blueberry Cobbler

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