Fresh Blueberry Cobbler

Preparation info

  • Difficulty

    Easy

  • Makes

    12

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Lemon accents delicate berry taste

Ingredients

  • c. sugar
  • ½ c. flour
  • 1 tsp. salt
  • 2 qts. fresh blueberries
  • 3 tblsp. lemon juice
  • 3 tblsp. butter
  • 2 c. sifted flour
  • 4 tsp. baking powder
  • 2 tblsp. sugar
  • 1 tsp. salt
  • ½ c. shortening
  • c. milk
  • 1 egg, slightly beaten

Method

  • Mix 1½ c. sugar, ½ c. flour and 1 tsp. salt; combine with blueberries and lemon juice. Pour into a greased 13 X 9 X 2" (3-qt.) baking pan; dot with butter.
  • Place in a preheated hot oven (400°) about 15 minutes; be sure that mixture is hot and bubbling.
  • In the meantime, mix the topping. Sift together 2 c. flour, baking powder, 2 tblsp. sugar and 1 tsp. salt. Cut in shortening until mixture resembles coarse meal. Add milk and slightly beaten egg to dry ingredients. Stir with fork to blend well.
  • Remove hot blueberry mixture from oven. Drop topping mixture onto hot blueberries, making 12 biscuits. Return to hot oven (400°); bake about 20 minutes, or until biscuits are browned.