My Blueberry Cobbler

• BISCUIT TOPPING
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/4 cup milk
• 1 egg, slightly beaten
• BLUEBERRY FILLING
• 3 cups blueberries
• 1/2 cup sugar
• 1 tablespoon quick-cooking tapioca
• 1/2 cup water
• 1 tablespoon butter

1. FOR TOPPING: Sift together flour, sugar, baking powder and salt.
2. Cut in 1/4 cup butter until coarse crumb consistency.
3. Combine milk and egg.
4. Add all at once to dry ingredients, stirring until just moistened; set aside.
5. FOR FRUIT FILLING: Combine blueberries, sugar, tapioca and water in a saucepan.
6. Let stand 5 minutes to soften tapioca.
7. Cook and stir until slightly thickened and bubbly (about 5 minutes).
8. Stir in 1 Tbsp butter.
9. Pour filling into an 8-inch round baking dish.
10. Immediately spoon on biscuit topping in 6 mounds.
11. Bake at 400u0b0F for 20 to 25 minutes.
12. Serve warm with cream or ice cream.

biscuit topping, flour, sugar, baking powder, salt, butter, milk, egg, filling, blueberries, sugar, tapioca, water, butter

Taken from www.food.com/recipe/my-blueberry-cobbler-41956 (may not work)