Blueberry Cobbler

• 3 c. flour
• 1 tsp. sugar
• 1 1/2 tsp. salt
• 1 c. butter or margarine, softened
• 4 1/2 Tbsp. milk
• 5 to 6 c. blueberries (fresh or frozen)
• 1 1/3 c. sugar
• 4 Tbsp. flour
• 2 Tbsp. lemon juice
• 1 Tbsp. tapioca
• 5 Tbsp. butter
• dash of salt

1. Mix ingredients.
2. Pat 2/3 of the mixture into 13 x 9-inch pan. Save rest.
3. Toss blueberries, sugar and flour.
4. Add tapioca, lemon juice and salt.
5. Pour blueberries over crust.
6. Sprinkle remaining crust mixture on top.
7. Dot with butter.
8. Bake at 450u0b0 for 10 minutes, then reduce temperature to 350u0b0 for 40 minutes or until crumbs on top are golden.
9. Let cool.
10. Serve with ice cream or whipped cream.
11. Recipe can be cut in half and baked in 9-inch pie pan.

flour, sugar, salt, butter, milk, blueberries, sugar, flour, lemon juice, tapioca, butter, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396653 (may not work)