Blueberry Cobbler

For Filling

     INGREDIENTS

          3 cups fresh blueberries
          ¾ cups plus 2 tbs water
          ¼ to ½ cup sugar
          1 tbs sugar
          Butter or margin
          Cinnamon

     METHOD

          Preheat oven to 400°.

          In a sauce pan heat together blueberries and ¾ cup water 

               and sugar.

          In a small bowl whisk together cornstarch and remaining 

               2 tbs water until cornstarch is dissolved and add to berry 

               mixture.

          Bring to a boil and boil 1 minute.

          Pour mixture into a 2-quart baking dish.

          Dot with butter or margarine and sprinkle with sprinkle with 

               cinnamon.

For Dough

     INGREDIENTS

          1 cup sifted Swans Down Cake Flower
          1 tbs sugar
          1 ½ tsp baking powder
          ¼ tsp salt
          2 tbs vegetable shortening
          1/3 cup milk

     METHOD

          In a large bowl sift together flower, sugar, baking powder,
               and salt and with pastry blender or two knives blend in
               shortening until mixture resembles coarse meal.
          Add milk, stirring in until combined well.
          On a lightly floured surface with floured hands pat
               dough until ½-inch thick.
          Top berries in pan with dough and prick top to vent or drop
               dough by tsp-fuls over berries.
          Bake cobbler 20 minutes.
          Serve cobbler warm.

Optional Topping

          Vanilla ice cream or whipped cream.

This recipe can be found at Swans Down.