Blueberry Skillet Cobbler by Elise New

Ingredients

• ⅓ cup Judee’s Quinoa Flour

• ⅓ cup Judee’s Ivory Teff Flour

• ⅓ cup Judee’s Tapioca Starch

• ½ teaspoon xanthan gum

• ½ cup butter

• 1 cup granulated sugar

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ teaspoon cinnamon

• 2 teaspoons vanilla extract

• 1 Tablespoon lemon juice

• 1 cup milk (I use whole milk)

• 1 pint of fresh blueberries, or 2 cups frozen blueberries