Blueberry Cobbler

1) Lightly grease an 8 inch square baking dish.
2) Place the blueberries into the baking dish, and mix with vanilla and lemon juice.
3) Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter.Set aside.
4) In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar.
5) Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces.
6) Make a well in the center, and quickly stir in the milk. Mix just until moistened.
7) You should have a very thick batter, or very wet dough. You may need to add a splash more milk.
8) Cover, and let batter rest for 10 minutes.
9) Preheat the oven to 375 degrees F (190 degrees C).
10) Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. 11) Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
12) Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown.
13) A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. 14) Let cool until just warm before serving. This can store in the refrigerator for 2 days.