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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Blueberry Cobbler Recipe

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This recipe for Blueberry Cobbler is from LET'S EAT! Vol.2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Filling:
6 cups blueberries
1/3 cup sugar
1/3 cup brown sugar
2 1/2 tablespoons lemon juice
1 tablespoon corn starch
1/2 teaspoon cinnamon

For the Topping
1 1/2 cup plain flour
1/3 cup brown sugar
1/3 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick butter cut into small pieces
1/3 cup boiling water
2 1/2 tablespoons sugar or sanding sugar
Directions:
Directions:
For the filling:
Rinse blueberries and add to large bowl.
Sprinkle sugars, lemon juice, corn starch, and cinnamon over blueberries and stir gently. Let sit 5 minutes and then stir again.
Pour into a 9x13 pyrex dish.

For the topping:
In a medium bowl, whisk flour, sugars, baking powder and salt together.
Using a pastry blender, cut butter into flour until mixture becomes crumbly.
Pour boiling water into flour mixture and stir until combined.
Spoon flour mixture over the blueberries and spread gently to cover the blueberries.
Sprinkle remaining sugar/sanding sugar evenly over the topping.
Bake uncovered 40-45 minutes or until topping is cooked thoroughly and golden brown.
Remove from oven and let sit for about 10 minutes.

Serve with vanilla or lemon ice cream.

 

 

 

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