Blueberry Cobbler

For the fruit:

 8 cups fresh blueberries

2/3 cup sugar

1 T. lemon juice

1/4 cup flour

For the topping:

2 1/2 cup flour

1 T. baking powder

2 1/2 heaping T. sugar, plus more for sprinkling

1/2 tsp. salt

1 1/2 sticks plus 2 T. cold salted butter, cut into pieces

3/4 cup milk

1 large egg

vanilla ice cream, for serving

Preheat oven to 425 degrees. 

For the fruit: Place the blueberries in a large bowl and sprinkle in the sugar & lemon juice. Add the flour and stir to combine.

For the topping: In a separate bowl, combine the flour, baking powder, sugar and salt. Stir it around, then add 1 1/2 sticks cold butter and use a pastry blender to cut the butter into the dry ingredients.

Whisk together the milk and egg, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy!

Pour the blueberries into a 9x13 baking dish and dot them with 2 T. butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar. Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. 

Serve warm or at room temperature with a big scoop of vanilla ice cream.