Ingredients

  • 1 teaspoon double-acting baking powder
  • 1 quart stemmed blueberries
  • 1 cup firmly packed light brown sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons cornstarch
  • 1 cup flour
  • 1 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • salt
  • 2 tablespoons Unsalted Butter (melted)
  • vanilla ice cream or whipped cream

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • In a large bowl stir together the cornstarch, sifted, and the granulated sugar and add the blueberries and the lemon juice. Toss the mixture until
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Step 2

  • It is combined well and transfer it to a buttered 10-inch (6-cup) deep- dish pie plate. In a bowl combine well the flour, the brown sugar, forced
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Step 3

  • Through a sieve, the baking powder, the salt, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal.
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Step 4

  • Add 1/4 cup

Step 5

  • Plus 2 tablespoons boiling water and stir the mixture until it just forms a dough. Drop 1/4 cupfuls of the dough over the blueberry mixture and bake the cobbler on a baking sheet in the middle of a preheated 400F.Oven for 30 to 40 minutes, or until the topping is golden and cooked through.
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  • Length: 30 minutes

Step 6

  • Serve the cobbler warm with the ice cream.
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Step 7

  • Serves 6.