Ultimate Blueberry Cobbler

Preheat your oven to 375 degrees F (190 degrees C).

Grease an 8-inch square baking dish lightly with a small amount of cooking oil. Fill the dish with fresh or frozen blueberries and combine them with lemon juice and a hint of vanilla extract. Sprinkle 1 cup sugar and 1/2 teaspoon flour over the blueberries, then stir in 1 tablespoon of melted butter. Set the mixture aside for now.

To make the cake batter, combine 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar in a medium-sized bowl. Use a pastry blender to cut in 5 tablespoons of cold butter until the mixture resembles coarse crumbs. Create a well in the center of the bowl and pour in milk, stirring quickly until just combined; you should have a thick batter or a slightly wet dough. If the mixture is too dry, add a small amount of milk to achieve the right consistency. Cover the bowl with plastic wrap and let the batter rest for 10 minutes.

Meanwhile, prepare your oven by preheating it to 375 degrees F (190 degrees C).

Using the rested batter, spoon it over the blueberries in the baking dish, leaving a few small gaps for the berries to peek through. In a small bowl, mix 2 teaspoons of sugar and cinnamon together, then sprinkle this mixture over the batter.

Bake the cake in the preheated oven for 20 to 25 minutes, or until it's golden brown on top and a knife inserted into the topping comes out clean. Remove the cake from the oven when it's just warm and let it cool before serving.