Blueberry Cobbler |
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| Ingredients: | |||||||||||||||||||||||||||||
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3 1/2 cups fresh blueberries or 1 bag (1 lb.) frozen blueberries 1 Tablespoon. cornstarch 2 Tablespoons lemon juice 1 cup all-purpose flour 3/4 cup turbinado (raw) sugar or granulated sugar, divided 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup milk 3 Tablespoons butter, melted 3/4 cup boiling water |
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| Preparation: | |||||||||||||||||||||||||||||
| Preheat oven to 350°F. Spread blueberries in ungreased 8 or 9-inch square baking dish or pan. Sprinkle with cornstarch; drizzle with lemon juice; set aside. In medium bowl, combine flour, 1/2 cup of the sugar, the baking powder and salt. Add milk and butter; stir just until combined (not smooth.) Drop 9 mounds of dough onto blueberries. Pour boiling water over dough and fruit. Sprinkle with remaining 1/4 cup sugar. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes. Serve warm or at room temperature. | |||||||||||||||||||||||||||||
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