And it’s time to start baking!

I cobbled (HA!) together this recipe in college. My only problem with it is that my house is small, and I hate heating up the kitchen in the summer. But it’s worth it.

Blueberry Cobbler

Filling:
2 pints blueberries
3/4 to 1 cup sugar
2 tbsp corn starch
1 to 2 tbsp lemon juice
1 tbsp butter

Biscuit:
1 1/2 cups flour
1 1/2 tsp baking powder
2 tbsp sugar
1/8/ tsp salt
4 tbsp butter
1 egg
1/2 cup milk or cream

Preheat oven to 375 F

Put filling ingredients in a saucepan. Heat to boiling stirring occasionally, and then boil for 5 minutes, until sauce thickens.

Remove from heat.

Mix together flour, baking powder, salt, and sugar. Cut in butter. (I do this step in a food processor.) mix together egg and mix. Add to flour mixture and mix together until flour is just moist. (Do NOT over mix).

Pour blueberry mixture into a 1 1/2 to 2 quart buttered pyrex dish. Spoon dough onto blueberries. If desired, sprinkle sugar over the top of the dough.

Bake at 375 for 30 minutes, until topping is golden brown.

If desired, serve with vanilla ice cream, fresh whipped cream.

Eat.

NOTE: Place a tray underneath the pan, because this is a mess to clean from the bottom of the oven.