Fresh Blueberry Cobbler
|Sugar||1⁄2 Cup (8 tbs)|
|Fresh blueberries||4 Cup (64 tbs)|
|Lemon juice||1 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
Heat oven to 400°.
Blend 1/2 cup sugar and the cornstarch in medium saucepan.
Stir in blueberries and lemon juice.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Pour into un-greased 2-quart casserole.
Keep fruit mixture hot in oven while preparing biscuit topping.
Measure flour, 1 tablespoon sugar, the baking powder and salt into bowl.
Add shortening and milk.
Cut through shortening 6 times; mix until dough forms a ball.
Drop dough by 6 spoonfuls onto hot fruit.
Bake 25 to 30 minutes or until biscuit topping is golden brown.