We make this in our dutch oven.
Jutin Wilson's Blueberry Cobbler
Blueberry Cobbler
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For the filing:
½ cup (1 stick) margarine or butter
1 ½ cups sugar
2 tablespoons all-purpose flour
½ teaspoons salt
9 cups fresh blueberries, picked over for stems
¾ cup brandy or water
For the crust:
½ cup (1 stick) margarine or butter, softened
¾ cup sugar
1 ½ cups all-purpose flour
1 teaspoon salt
¾ teaspoon salt
1 ½ cups apple or pineapple juice or milk
Preheat the oven to 350 degrees. To prepare the filling, melt the margarine in a medium-size saucepan over a medium fire. Stir in the sugar, flour and salt and mix well. Add the blueberries and water, stir and heat thoroughly, about 5 minutes. Pour the mixture into a buttered deep 9 x 12-inch casserole dish and set aside
To prepare the crust, in a medium-size mixing bowl, cream the margarine with the sugar, then add the flour, baking powder, salt, and fruit juice and mix well. Pour the batter over the blueberries and bake until golden brown, about 1 hour.
