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Written by:  Bonnie Russell
Date: April 1, 2012


5 to 6 c. blueberries
1-1/2 T. lemon juice
2 c. all-purpose flour
2 c. sugar, divided
2 t. baking powder
1 t. salt, divided
1 c. milk
1/3 c. butter, diced
2 T. cornstarch
1-1/2 c. boiling water

Spread berries in a greased shallow 2-1/2 quart casserole dish or 13"x9" baking pan. Sprinkle with lemon juice; set aside. In a bowl, combine flour, one cup sugar, baking powder, 1/2 teaspoon salt, milk and butter. Stir until well blended; batter will be fairly thick. Spoon over berries, spreading to edge of dish; set aside. In a small bowl, mix remaining sugar and salt with cornstarch. Sprinkle over batter. Pour boiling water over all; do not stir. Bake at 350 degrees for one hour, or until bubbly, golden and glazed. Serve warm or cooled, topped with ice cream. Serves 10 to 12.

This recipe was shared by Bonnie Russell  of  Dixon, California, who says, "A friend shared this recipe many years ago, after I tasted it at an event for our foreign exchange students. It was just about the most scrumptious dessert I had ever tasted! Since then I've made it with many kinds of fruit and berries. I even won first prize at our Dixon May Fair cobbler baking contest a few years ago."

From Fresh from the Farmstand, ©Gooseberry Patch (2012).


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