LOCATION: Recipes >> Blue Berry Pie Recipes >> Blueberry Cobbler 02
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Blueberry Cobbler 02
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Blueberry Cobbler
Yield: 6 Servings
1/2 c sugar
1 tb cornstarch
4 c blueberries
1 ts lemon juice
1 c flour
1 tb sugar
1 1/2 ts baking powder
1/2 ts salt
3 tb shortening
1/2 c milk
Heat oven to 400F.
Blend 1/2 cup sugar and the cornstarch in a medium saucepan. Stir
in blueberries and lemon juice. Cook, stirring constantly, until
mixture thickens and boils. Boil and stir 1 minute. Pour into an
ungreased 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 six 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.
Variations:
Fresh Cherry Cobbler: Substitute 4 cups pitted fresh red tart
cherries for the blueberries. Increase sugar in fruit mixture to
1 1/4 cup, cornstarch to 3 tablespoons and substitute 1/4 teaspoon
almond extract for the lemon juice.
Fresh Peach Cobbler: Substitute 4 cups sliced fresh peeled peaches
for the blueberries and add 1/4 teaspoon cinnamon to the sugar-cornstarch
mixture.
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