As with most college students, I find myself continually losing motivation over the course of the semester. Lately, I've taken to making myself a one-person dessert each night after dinner and employing that delicious aroma wafting out of the oven to motivate myself to finish my homework. I'm embarrassed to admit... but ramekins of either blueberry cobbler or apple crisp have found their way into my oven about 75% of evenings during the last several weeks.

There's a number of different ways to approach the topping for a blueberry mini-cobbler, and I love each one. The crispy oat or nut topping, for example, adds such an incredible texture to the soft, gooey blueberries. Still, though, this sweet cakey topping hits different some nights when I want that sugary, buttery deliciousness topped with creamy vanilla ice cream.

The other great thing about this blueberry cobbler recipe is the short prep time. It usually takes me about 10-15 minutes to mix up the topping and filling and get it into the oven. At that point, I can do homework while it cooks and within a few minutes (25 to be exact), I have four perfect little cobblers to enjoy. Two for me and two for Wade :)

To start, add the blueberries, flour, sugar, lemon juice, salt, and cinnamon into a bowl. Mix until the blueberries are well coated.

Once your blueberries are well coated with the flour / sugar mixture you are ready to divide the blueberries between your ramekins. This recipe will make about four ramekins, depending on how much you put into each ramekin.

If you only want to make one serving, you can do a 1/4 batch of this recipe, but it can get really tricky trying to divide up the ingredients. Another option is to make the full amount of topping and then save your leftover un-cooked topping in a container in the fridge. You can then use your pre-made topping to make another blueberry cobbler tomorrow!

At this point, it's time to start on the cakey cobbler topping. Add the milk and lemon juice into a bowl and stir well. In a separate bowl mix together the flour, sugar, baking powder, and salt. Once the dry ingredients are well combined, add them to the milk / lemon juice mixture and mix well. Lastly, add in the melted butter and vanilla. Stir the batter until no clumps remain.

Note: If you add the melted butter straight into the cold milk, it will start solidifying and you'll get a bunch of butter clumps in the batter. Make sure you let the butter cool for a minute or two and then add it to the batter after you've mixed the dry ingredients into the milk.

Once your batter is ready, you can begin dividing it up between the four ramekins. The easiest way that I've found to do this is with a spatula. Simply spread a layer of batter over the blueberries in each ramekin. Continue to do this until you've spread equal amounts of topping over the blueberries of each ramekin. Put the ramekins on a cookie sheet and slide the cookie sheet into the preheated oven.

Bake for 20-25 minutes (or until a toothpick comes out clean from the topping) and serve fresh! These mini-cobblers are awesome topped with vanilla ice cream! Enjoy :)

Ingredients:

Directions: