Blueberry Cobbler

Original Recipe from:  Virginia Bowers-Johnson

Not only did my mother made a fabulous Peach Cobbler, she also made this delicious Blueberry Cobbler.  Fresh blueberries are the star ingredients.  Mother always looked forward to blueberry season to make her best cobbler.  She only put it on the menu at the deli when they were in season.  She said it made the cobbler a more special treat for her customers.  Whether you only make this dish during the summer, or you make it year-round, I encourage you to give it a try.  I know you’re going to love it, I do!  Enjoy!!!!

Ingredients and Directions

4 cups fresh Blueberries

1/2 cup Sugar

1 tablespoon Cornstarch

1 teaspoon Lemon Juice

Preheat oven to 400 degrees.

In a large sauce pan blend the Sugar and Cornstarch.  Then add the Blueberries and Lemon Juice.  Cook over medium high heat, stirring constantly, until it thickens.  Then boil the mixture about one minute.  Pour into a 2 quart casserole dish.  Put the casserole dish into the oven to keep it hot.  Prepare the topping.

1 cup Flour

1/2 teaspoon Salt

3 tablespoons Shortening

1/2 cup Milk

Mix all ingredients.  Cut through Shortening six times and mix until it forms a ball.  Drop by spoonful on hot fruit. 

Cake 25-30 minutes or until golden brown.