Blueberry Cobbler
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Blueberry Cobbler
1/2 cup sugar
1 Tbsp. cornstarch
4 cups blueberries
1 tsp. lemon juice
1 Tbsp. shortening
1 cup flour
1 Tbsp. sugar
1-1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
Heat oven to 400 degrees. Mix 1/2 cup sugar and cornstarch in 2 quart saucepan and stir in blueberries and lemon juice. Cook over medium heat, stirring frequently, until mixture boils and thickens. Boil and stir for 1 minute. Pour into ungreased 2 quart glass casserole dish and keep mixture hot in oven.
Cut shortening into flour, sugar, baking powder and salt until mixture resembles fine crumbs. Stir in milk and drop dough by 6 spoonfuls onto hot blueberry mixture.
Bake for 25-30 minutes until topping is golden brown. Serve warm topped with whipped cream or ice cream.
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| PJ Campbell |
