Blueberry Cobbler

Warm, comforting blueberry cobbler is especially nice topped off with a scoop of vanilla ice cream.

Recipe Ingredients:

1 (16-ounce) package frozen blueberries (about 3 1/2 cups)
1 tablespoon cornstarch
2 tablespoons lemon juice
1 cup all-purpose flour
3/4 cup turbinado (raw) sugar or granulated sugar - divided use
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
3/4 cup boiling water

Vanilla ice cream or lightly sweetened whipped cream for accompaniment (optional)

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Spread blueberries in an ungreased 8 or 9-inch square baking dish or pan. Sprinkle with cornstarch, drizzle with lemon juice and set aside.
3. In medium bowl combine flour, 1/2 cup sugar, baking powder and salt. Add milk and butter and stir just until combined (don't over mix).
4. Drop mounds of dough onto the blueberries.
5. Pour boiling water over dough and fruit.
6. Sprinkle with remaining 1/4 cup sugar.
7. Bake until biscuits are golden brown and blueberries are bubbly, about 45 to 50 minutes.
8. Serve warm or at room temperature topped with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream, if desired.

Makes 6 servings.

Recipe and photograph are courtesy of the US Highbush Blueberry Council. Used with permission.