So, somebody brought home two pints of fresh blueberries and that means I had to make something with them quick before they went all mushy. You know the story. Anyway, I pulled out a few cookbooks and, since it was 10:00 in the p.m., there was no time to be really creative. Enter my trusty Betty Crocker Cookbook–you know, the orange one, circa…I have no idea, because I lost the title page with all that good info on it. But I can always find a recipe in there when I have an ingredient and don’t have a clue what to make with it. Hope you enjoy this cobbler. We did…with a scoop of vanilla ice cream–can’t believe I had that in the freezer!
1. Heat oven to 400 degrees F. Mix 1/2 cup sugar and the cornstarch in a 2-quart saucepan. Stir in blueberries and lemon juice. I added about 1/4 to 1/2 cup water because it needed a little more juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.