Blueberry Cobbler

Blueberry Cobbler

How could I possibly write about a 4th of July parade and not post my recipe for Blueberry Cobbler???? What’s summer without this wonderful dessert? Again, my mom would at least double or triple this recipe. I’m not sure if she used this particular recipe. I have a vague memory of her using Bisquick for the dough, but I like to make it from scratch. I found this in my Betty Crocker book and made some adjustments.
Fruit Mixture:
1 1/2 cups sugar
2 tbsp. Cornstarch
1 cup water
4-5 cups fresh fruit with any juice there might be (Blueberries—or also great with: fresh, peeled, chopped Peaches)

Cobbler Topping:
2 cups flour
4 tbsp. Sugar
3 tsp. Baking powder
1 tsp. Salt
6 tbsp. Shortening
1 cup milk
Cinnamon and Sugar mixed

Heat oven to 400 degrees. Mix sugar and cornstarch. Gradually stir in water. Bring to boil and boil 1 min., stirring constantly. Add fruit and juice. Pour into casserole dish. Stir flour, sugar, baking powder, and salt in mixing bowl. Cut in shortening (can use a pastry blender or 2 knives) until mixture looks like “meal.” Stir in milk. Drop by spoonfuls onto hot fruit. Lightly sprinkle with cinnamon and sugar mix. Bake 25-30 min. Serve warm with Vanilla Ice Cream. (If you live in Texas...Bluebell Homemade Vanilla is the best!)
Here are some pictures:

Cooking the blueberries, water and cornstarch.

Cutting in the Shortening.

All baked and ready to serve.

YUM! Bluebell Ice Cream tops off a nice serving of Blueberry Cobbler.