We picked these amazing blueberries from The Happy Berry. There’s nothing like fresh local berries right off the vine. They taste so much better then anything you can buy in the supermarket. I knew I wanted to make a cobbler and it seems that the Food Network Magazine, July/August 2015 edition, knew the perfect recipe to give me!

You’ll need the following:

6 cups fresh blueberries (about 3 pints)
2 tsp pure vanilla extract
1 cup plus 3 tbs all purpose flour
3/4 cup light brown sugar
2 tbs fresh lemon juice
1/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
5 tbs unsalted butter, cut into small pieces, room temperature
3 large egg yolks
1/2 cup buttermilk


Preheat oven to 375. Toss the berries with 1 tsp vanilla and 3 tbs flour; set aside.


Combine the brown sugar and 3 tbs water in a medium overproof skillet. Cook over medium heat, stirring, until thick and caramelized, about 7 minutes.


Remove from the heat; stir in the lemon juice then the berry mixture and set aside.


Whisk the remaining 1 cup flour, the granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until evenly incorporated and the mixture resembles fine meal.


Whisk the egg yolks with the buttermilk and the remaining 1 teaspoon vanilla in a small bowl, then gradually whisk into the flour mixture until the batter is smooth. Spread the batter evenly in the skillet so the berries are almost covered.


Bake until the top is gold, about 35 minutes. Let stand at least 10 minutes before serving.


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