|Granulated sugar||1⁄2 Cup (8 tbs)|
|Blueberries||6 Cup (96 tbs) (Picked Over)|
|Fresh lemon juice||2 Tablespoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs)|
|Double acting baking powder||1 1⁄2 Teaspoon|
|Cold unsalted butter||1⁄2 Cup (8 tbs), cut into bits (1 Stick)|
|Vanilla ice cream/Whipped cream||1⁄2 Cup (8 tbs) (As Accompaniment)|
In a large bowl stir together the cornstarch, sifted, and the granulated sugar and add the blueberries and the lemon juice.
Toss the mixture until it is combined well and transfer it to a buttered 10-inch (6-cup) deep-dish pie plate.
In a bowl combine well the flour, the brown sugar, forced through a sieve, the baking powder, the salt, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal.
Add 1/4 cup plus 2 tablespoons boiling water and stir the mixture until it just forms a dough.
Drop 1/4 cupfuls of the dough over the blueberry mixture and bake the cobbler on a baking sheet in the middle of a preheated 400° F. oven for 30 to 40 minutes, or until the topping is golden and cooked through.