Prep 20 mins
Cook 30 mins
One of my mothers friends recipes. Very good... :)
- 118.29 ml sugar
- 14.79 ml cornstarch
- 946.36 ml fresh blueberries (fresh is better than frozen)
- 4.92 ml lemon juice
- 29.58 ml butter
- 236.59 ml flour
- 29.58 ml sugar
- 7.39 ml baking powder
- 1.23 ml cinnamon
- 1.23 ml salt
- 118.29 ml whole milk
- Preheat oven to 400 degrees. Mix 1/2 cup sugar and cornstarch in a 2 quart saucepan and stir in blueberries and lemon juice. Cook over medium heat, stirring frequently, until mixture boils and thickens. Boil and stir for 1 minute. Pour into ungreased 2 quart glass casserole dish and keep mixture hot in oven.
- In a medium bowl, cut butter into flour, sugar, baking powder, cinnamon, and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture.
- Bake for 25-30 minutes until topping is golden brown. Serve warm topped with whipped cream or ice cream.
Excellent! I just purchased the biggest freshest blueberries ever! I did not put cinnamon in but a dash of nutmeg and a dash of allspice. I didn't have to keep the berry mixture hot in the oven because that was the last step I did. I did spray Pam on my glass dish. Habit I guess. I make many cobber recipes, this one rates to the top! Thanks for posting.