Baileys Shiny Top Cobbler

• 5 c. fresh or frozen unsweetened blueberries, cherries or rhubarb
• 1 1/2 Tbsp. lemon juice
• 2 c. flour
• 3 c. sugar, divided
• 1 c. milk
• 1/2 c. butter or oleo, soft, cut in small pieces
• 2 tsp. baking powder
• 1 tsp. salt, divided
• 2 Tbsp. cornstarch
• 1 1/2 c. boiling water

1. Spread fruit in well-greased cake pan.
2. Sprinkle with lemon juice; set aside.
3. In medium bowl, combine flour, 1 1/2 cups sugar, milk, butter, baking powder and 1/2 teaspoon salt (batter will be thick).
4. Spoon over berries and spread to edges of baking dish; set aside.
5. In small bowl, mix remaining 1 1/2 cups sugar, cornstarch and 1/2 teaspoon salt.
6. Sprinkle over batter.
7. Pour boiling water over all.
8. Bake in 350u0b0 oven 1 hour until golden brown and glazed.

blueberries, lemon juice, flour, sugar, milk, butter, baking powder, salt, cornstarch, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=978594 (may not work)