It was The Mossyrock Blueberry Festival this weekend. That is where my sister and brother-in-law's family has been growing blueberries since 1940. Because of this, my sister is often called on to bring a "Blueberry Dessert" for community events and has come up with this quick, easy and never-fail recipe for Blueberry Cobbler.
Wisten's Blueberry Cobbler
Oven at 375-400 degrees - use a 9 x 13 inch cake pan.
1 1/2 cup sugar
1/2 cup flour
A "dash" of cinnamon and
a "trace" of salt
Pour over and toss with:
8-12 cups of fresh (or frozen) blueberries that have been mixed with
3 Tablespoons of lemon juice and
1/4 cup of melted butter
Pour your berry mixture into the 9 x 13 baking dish and put in the oven and bring to "bubbly" - about 20 minutes or so until the mixture is juicy and the berries have begun to burst.
Take your pan out of the oven and add the cobbler topping mix below:
For the topping mix:
2 cups flour
4 teaspoons baking power
2 Tablespoons of sugar
1/2 teaspoon of salt
1/2 cup melted butter (don't have it so hot that it "cooks" the egg mixture)
1 egg beaten in 2/3 cup milk.
DON'T ADD THE LIQUID INGREDIENTS TO DRY INGREDIENTS OF THE TOPPING UNTIL RIGHT BEFORE YOU ARE READY TO PUT IT OVER THE BERRIES.
Drop in tablespoon-fulls over the berry mixture and bake another 20 minutes or until golden brown. Serve with ice cream.