| 1/2 | cup sugar |
| 1 | tablespoon cornstarch |
| 4 | cups blueberries |
| 1 | teaspoon lemon juice |
| 1 | cup Gold Medal® all-purpose flour |
| 1 | tablespoon sugar |
| 1 1/2 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 3 | tablespoons shortening |
| 1/2 | cup milk |
| Whipped cream, if desired |
| 1. | Heat oven to 400ºF. |
| 2. | Mix 1/2 cup sugar and the cornstarch in 2-quart saucepan. Stir in blueberries and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep blueberry mixture hot in oven. |
| 3. | Mix flour, 1 tablespoon sugar, the baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture. |
| 4. | Bake uncovered 25 to 30 minutes or until topping is golden brown. Serve warm. Top with whipped cream. |
|
| Prepare this classic fruit cobbler with 4 cups sliced peaches in place of the blueberries, and add 1/4 teaspoon ground cinnamon. Or use half blueberries and half peaches for a yummy combination! |
|
| This dessert is delicious with fresh berries! Don’t be tempted to use frozen blueberries for this recipe—they can become mushy when cooked. |
Nutrition Information:
270 ( 65 ); 7 g ( 2 g); 0mg; 330 mg; 51 g ( 3 g); 4 g 2 %; 10 %; 10 %; 6 % 2 ; 1 ; 1