Blueberry Cobbler with Streusel Topping

Blueberries have been rampant around my area and I had too many to handle in my fridge and freezer. What a better way to use up some sweet blueberries than a cobbler? I went off searching for the perfect recipe.

Now my best friend makes THE BEST blueberry cobbler ever. I'm not sure how she makes it, it must be magic or something but I wanted something similar. A little cakey, but not too much so, with an awesome cinnamon-y topping. I had to make something similar but was searching for more of a coffe cake topping to go along with it.

I found two recipes and adapted them to make one glorious blueberry cobbler.

Ingredients

For the filling:
2 pounds fresh or frozen blueberries
Juice of 1 lemon
Zest of one lemon
2-3 TBS all purpose flour
a little less than 1/4 cup of sugar
1/2 teaspoon cinnamon

For cake topping:
2/3 cup all purpose flour
1/2 tsp baking powder
1/4 cup sugar
1/2 tsp cinnamon
1/8 teaspoon salt
1/2 unsalted butter, softened to room temperature
1 egg
1 teaspoon vanilla

For Streusel topping:
4 TBS all purpose flour
4 TBS light brown sugar
1 tsp cinnamon
2 teaspoons cold butter

Please read instructions carefully before you start!

Preheat oven to 375 degrees. Toss the blueberries in lemon juice and zest. Combine dry ingredients for the filling in a bowl then mix into blueberries mixture. For frozen berries use 3 tablespoons of flour, for fresh use 2. Place in a 9x13 baking pan. For the topping, in a large bowl cream butter and sugar together. Beat in egg and vanilla. In a separate bowl stir in dry ingredients together. Add to wet ingredients and mix until well combined. Drop batter randomly on the blueberries mixture in baking pan. For the streusel topping combine all ingredients until consistency of wet sand. Sprinkle over blueberries and batter. Cook for 35 minutes or until golden brown. Enjoy with vanilla bean ice cream or whipped cream! Don't you dare try this without one of those things! ;)

Adapted from Fabtastic Eats and Natasha's Kitchen