Blueberry Cobbler

Ingredients:

For biscuit topping:

1 cup stirred all-purpose flour
2 Tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup butter
1/4 cup milk
1 slightly beaten egg

For fruit filling:

3 cups of blueberries
1/2 cup sugar
1 Tbsp. quick-cooking tapioca
1/2 cup water
1 Tbsp. butter

Directions:

1. Sift together the dry biscuit topping ingredients.

2. Cut in butter until coarse crumb consistency.

3. Combine milk and egg. Add all at once to dry ingredients, stirring just until moistened. Set aside.

4. Combine blueberries, sugar, quick-cooking tapioca, and water in a saucepan.

2. Let stand 5 minutes. Cook and stir until slightly thickened and bubbly (about 5 minutes). Stir in butter.

3. Pour filling into an 8-inch round baking dish. Immediately spoon on biscuit topping in 6 mounds.

4. Bake at 400 F for 20 to 25 minutes.Serve warm with cream or ice cream.