Blueberry Cobbler (Springer)

• 2 cups Blueberries
• 3/4 cup Granulated sugar
• 2 Lemon zest from 2 lemons
• 4 tablespoons Lemon juice
• 1 teaspoon Salt
• 1 cup Flour
• 1 cup Cornmeal
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Salt
• 3 sticks Butter
• 1 cup Sugar
• 1 tablespoon Light brown sugar
• 1 Egg large

1. Combine blueberries, sugar, zest, lemon juice and salt in large bowl. Press down with back of spoon to burst half of the berries. Cover and let stand in refrigerator, stirring occasionally.
2. After 2 hrs, strain juice into small sauce pan. Reduce to half. Add back to blueberries to coat.
3. Make crust: combine flour, cornmeal, baking powder, and salt. Cream together butter, and sugars til fluffy. Add egg and vanilla. Slowly add dry ingredients.
4. Cover with plastic wrap and let rest.
5. Butter 9 x 13 baking dish and spoon in blueberry mixture.
6. If topping is chilled let stand to room temp.
7. Flatten to 1/2 " and lay over blueberry mixture.

blueberries, sugar, lemon zest from, lemon juice, salt, flour, cornmeal, baking powder, salt, butter, sugar, brown sugar, egg

Taken from www.epicurious.com/recipes/member/views/blueberry-cobbler-springer-58f254162878002b76cf1687 (may not work)