Not with a 10 foot pole, but everyone else will...

After having covid, the holidays, we were about to head home from Wisconsin from a long weekend there, we were ready for a low key week. But that's not how we roll, right? Andy got a text "don't forget you are hosting the meeting Friday" and I looked at my calendar - "serve dinner to youth group". Well shoot... so much for a low key week. We came home to New Lenox, slept until VERY late on New Years Day (after missing any New Year’s celebrating) and cleaned up Christmas and cleaned up the house. I was trying to figure out what to make - I usually bake for Andy's meetings. I ran across this Blueberry Cobbler recipe and decided it was going to be one of the things... you see... his meetings move around and they almost always have a blueberry pie. Huh?! That's a thing?! Yes, it's a thing. Me being someone who doesn't eat blue or purple food - that stuns me... But alas... Blueberry Cobbler was made! I made it before every came and let Nicholas give it a try... he first asked if it was a pancake - I'm not sure he was too far off, the ingredients were very similar and it baked up looking like one. He loved it, Andy's guys loved it... a win! I'm still not touching it... but hey... if you are blue and purple food lover - go for it! I won't judge... mostly...

Easy Blueberry Cobbler
½ cup butter
2 pounds blueberries fresh or frozen (no need to defrost)
½ cup sugar
1.5 tablespoons cornstarch
¼ cup water leave out if using frozen berries!
juice of ½ lemon
2 cups white flour
1 cup sugar
2 teaspoons baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
2 cups buttermilk

Preheat the oven to 350F. Place the butter in a deep-dish 7×11 baking dish (if you don't have a deep dish one, use a 9×13 pan instead). Place in the oven to melt (take out as soon as the butter has melted, don't let its splatter up and burn!).
Combine berries, ½ cup sugar, cornstarch water (if using, ONLY with fresh berries) and lemon juice in a saucepan. Bring to a boil. Check for sugar, then set aside.
Combine flour, 1 cup sugar, baking soda, salt and ground cinnamon in a medium mixing bowl. Add buttermilk and whisk until smooth.
Pour blueberry filling over melted butter. Pour prepared topping over blueberries. Do not stir! Bake for 40-45 minutes, or until golden brown.