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Blueberry Cobbler
5 cups fresh or frozen blueberries
2 tablespoons fresh lemon juice
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon freshly grated nutmeg
1/2 teaspoon Mannix Ground Vanilla1
3 cups sugar
1 cup whole milk
5 tablespoons unsalted butter, softened
½ teaspoon Mannix Vanilla Extract 
2 tablespoons cornstarch 
1½ cups boiling water 

Preheat the oven to 350°F. Spread the blueberries in a 9-by-13-inch baking dish. Drizzle the lemon juice over the berries and set aside. In a medium bowl, mix the flour, baking powder, ½ teaspoon of the salt, nutmeg, ground vanilla, 1½ cups of the sugar, milk, butter, and vanilla. Spoon over the berries and spread in an even layer.

In a small bowl, combine the remaining 1½ cups sugar, the remaining ½ teaspoon salt, and the cornstarch. Sprinkle this mixture over the batter. Pour the boiling water evenly over the top of the cobbler. Poke a few holes down in the batter with the handle of a wooden spoon. Bake for 1 hour or until the top is golden brown, frosted and shiny. Serve warm or at room temperature.