BLUEBERRY COBBLER
Mary Forzaglia
1 cup all purpose flour 1/2 cup granulated sugar 1-1/2 teaspoons baking powder 1/2 cup milk 1/4 cup butter or margarine, softened 1 tablespoon cornstarch 1/2 cup cold water 1/4 cup brown sugar 3-1/2 cup blueberries 1 tablespoon butter or margarine 1 tablespoon lemon juice 2 tablespoons granulated sugar 1/4 teaspoon nutmeg Vanilla Ice Cream (optional)
o Preheat oven to 350 F.
For topping: Stir together flour, 1/2 cup sugar, and baking powder. Add milk and 1/4 cup butter or margarine all at once.Stir until smooth; set aside.
For filling: In a medium saucepan stir together brown sugar and cornstarch; stir in water. Add blueberries. Cook and stir over medium heat until thickened and bubbly. Add 1 tablespoon butter and lemon juice; stir until butter melts. Pour into a 1-1/2 quart ungreased casserole. Spoon top- ping in mounds over hot filling; spread evenly over filling. Sprinkle with a mixture of 2 tablespoons sugar and nutmeg. Bake for about 35 minutes or until bubbly and a toothpick inserted into the topping comes out clean. Serve warm with ice cream, if desired. Makes 6 servings.
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