Along with bakeapple jam we also get canned blueberries in the mail from my mother in law.  They pick them every year and she seals them in jars with a tiny bit of sugar.  It makes for a great topping for ice cream or a filling for a pie.  Here’s a quick recipe though for a nice dessert.

Blueberry Cobbler

2 Tbsp sugar

1 Tbsp cornstarch

1 jar blueberries from Nan (250mL jar)

1 tsp lemon juice

3 Tbsp butter

1 cup flour

1 1/2 tsp baking powder

1 Tbsp sugar

1/2 cup milk

Mix 2 Tbsp sugar & cornstarch in saucepan. Stir in blueberries and lemon juice. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole.  Cut butter into flour, 1 tablespoon sugar & baking powder in medium bowl, until mixture look like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture.  Bake 25 to 30 minutes at 400F or until topping is golden brown. Serve warm with whipping cream or ice cream if desired.

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