Blueberry & Lemon Cobbler

Preheat the oven to 350 F.

In a small bowl, beat together the butter, 1/2 cup sugar, and baking powder. Once thoroughly combined, add the egg and almond extract, and continue beating. Add the flour in 1/4 cup additions, beating well after each addition to ensure that it’s all incorporated.

Once all of the flour is added, take about half of the dough and press it onto the bottom of a greased individual serving size baking dish. I used a little ramekin and it worked wonderfully. Bake for 12-15 minutes, until the crust is cooked.

While that’s baking, take your blueberries, lemon zest, and remaining 1 tablespoon of sugar, and mash them together in a small bowl. Stir and mash until you get a consistency that’s part-goo, part-blueberry bits, and all tasty. Definitely taste it and make sure it’s sweet enough/lemony enough for you! When the crust is done remove it from the oven. Spread the filling on top of the now-baked bottom crust.

Spread more dough on the top. Again, depending on the size of your dish, you may have extra dough—don’t pile it on too thick, or else the middle won’t bake fully. You can always bake the extra dough on a cookie sheet. Or eat it raw, if you live on the edge.

Put the ramekin on top of a foil lined baking tray. Cook for another 30-ish minutes, until the top is golden brown and the blueberries are have popped out of the edge and leaked down the side in a magenta waterfall. Remove from oven. Once cool enough for eating, take a spoon and scoop up as much as you can, ensuring that you have some of each layer. You should probably blow on the spoonful to make sure it’s not too hot, then eat it. Think about all of the wonderful people in your life and how happy you are to know them.

Recipe adapted from The Domestic Geek.