Summertime is the best time for Blueberries. Frank surely knew this when he included this recipe in his book, Making Good Groceries.
1 cup All-Purpose Flour
1/2 cup + 3 tablespoons Granulated Sugar, separated
1 1/2 teaspoon Baking Powder
1 1/4 teaspoon ground Cinnamon
1/4 teaspoon plus dash Salt, separated
1 Egg, beaten
1 cup Milk
2 tablespoons Cornstarch
3 cup fresh Blueberries
4 teaspoons freshly-squeezed Lemon Juice
1 teaspoon Lemon Zest
1/2 cup melted Butter
First, preheat your oven to 350℉. In the meantime, make the cobbler topping by thoroughly stirring together the flour, 3 tablespoons of sugar, baking powder, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Then combine the egg and milk and stir that into the dry ingredients just until the mix is moistened. Now set it aside while you prepare the fruit filling.
Next, to make the fruit mixture, first combine 1/2 cup sugar and the cornstarch in a saucepan. Then add the blueberries, lemon juice, lemon zest, 1 teaspoon cinnamon, and dash salt; stir everything together, and cook it over medium heat, continuing to stir, for 4 to 6 minutes or until thickened.
At this point, pour half of the butter into an 8×8-inch glass baking dish, place the berry mixture on top of the butter, spoon the cobbler topping over the fruit, and drizzle the topping with the remaining butter. all that’s left to do, then, is to slide the dish into the oven and bake for 15 to 20 minutes or until the topping is a crispy golden brown. I suggest that you serve this dessert warm. crowned with ice cream or freshly whipped cream.
Good Cooking, Good Eating and Good Living!!!