BLUEBERRY COBBLER

1 tablespoon butter

2 cups fresh or frozen blueberries

1/2 teaspoon cinnamon

1 tablespoon lemon juice

3/4 cup sugar

1 cup all-purpose flour

1/4 teaspoon salt

3 tablespoons butter

1 teaspoon baking powder

1/2 cup milk

1 tablespoon cornstarch

1 cup sugar

Dash of salt

1 cup boiling water

Preheat the oven to 375º. Grease the inside of an 8x8-inch loaf pan with 1 tablespoon of butter. Place the blueberries in the pan, sprinkle with cinnamon and lemon juice. Mix together the sugar, all-purpose flour, salt, butter, baking powder, and milk, making a batter. Spread the batter over the blueberries.

Combine the cornstarch, sugar, and salt. Mix well and sprinkle over the batter. Pour the boiling water over the entire mixture. Place in the oven and bake at 375º for 1 hour. Serve warm with whipped cream or ice cream.

Note: Raspberries may be substituted for the blueberries, or you can use a mixture of both blueberries and raspberries. A double recipe fits in a 13x9-inch pan.

Makes 8 to 12 servings.