Ingredients

• 2.5 cups fresh or frozen , thawed
• ½ lemon , juiced
• 1 teaspoon vanilla extract
• 1 cup white sugar , or to taste
• 0.5 teaspoons all-purpose flour
• 1 tablespoon butter , melted
• 1.75 cups all-purpose flour
• 4 teaspoons baking powder
• 6 tablespoons white sugar
• 5 tablespoons butter
• 1 cup milk
• 2 teaspoons sugar
• 1 pinch ground cinnamon

Instructions

1. 1 Gather the ingredients. Lightly grease an 8-inch square baking dish.
2. 2 Place blueberries into the baking dish and mix with lemon juice and vanilla. Sprinkle with 1 cup sugar and 1/2 teaspoon flour, then stir in 1 tablespoon melted butter. Set aside.
3. 3 Stir 1 ¾ cups flour, baking powder, and 6 tablespoons sugar together in a medium bowl. Cut in 5 tablespoons butter with a pastry blender until mixture resembles coarse crumbs.
4. 4 Make a well in the center, pour in milk, and stir quickly until just moistened; you should have a very thick batter or a very wet dough. Add a splash more milk if needed. Cover and let rest for 10 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
5. 5 Spoon rested batter over blueberries, leaving only a few small holes for the berries to peek through. Mix 2 teaspoons sugar and cinnamon together in a small bowl; sprinkle over the batter.
6. 6 Bake in the preheated oven until golden brown on top and a knife inserted into the topping comes out clean, about 25 minutes to 35 minutes. Let cool until just warm before serving.
7. 7 Enjoy!

Nutrition per serving