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  • Fresh Blueberry Cobbler With Many-Fruited Variations

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  • 1/2 cup, plus 1 tablespoon sugar, divided
    1 tablespoon cornstarch
    4 cups fresh blueberries
    1 teaspoon lemon juice
    1 cup all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon salt
    3 tablespoons shortening
    1/2 cup milk
    Preheat oven to 400 F.
    Mix the 1/2 cup sugar and the cornstarch in a medium saucepan. Stir in the blueberries and lemon juice. Cook over medium-high heat, stirring continuously, until mixture thickens and boils. Boil and stir for 1 minute. Pour into an ungreased, 2-quart casserole. Keep fruit mixture hot in oven while preparing biscuit topping.
    Measure the flour, 1 tablespoon sugar, the baking powder and salt into bowl. Add the shortening and milk. Cut through shortening 6 times; mix until dough forms a ball. Drop dough by 6 spoonfuls onto hot fruit.
    Bake in preheated oven until biscuit topping is golden-brown. Serve warm and, if desired, with cream. Makes 6 servings.
    VARIATIONS: Fresh Cherry Cobbler — Substitute 4 cups pitted, fresh (or frozen and thawed), tart cherries for blueberries; increase sugar in fruit mixture to 11/4 cups, cornstarch to 3 tablespoons and substitute 1/4 teaspoon almond extract for lemon juice. Fresh Peach Cobbler — Substitute 4 cups peeled and sliced, fresh peaches for blueberries and add 1/4 teaspoon cinnamon to sugar-cornstarch mixture. Fresh Plum Cobbler — Substitute 4 cups unpeeled, sliced, fresh plums for blueberries; increase sugar in fruit mixture to 3/4 cup, cornstarch to 3 tablespoons and add 1/2 teaspoon cinnamon to sugar-cornstarch mixture.
    — Recipe from "Betty Crocker's Cookbook," by the editors of General Mills.
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