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Beverly Westerveld & Stan Briggs
Route 123 / Neal Gate Street
Scituate, MA 02066
(Scituate/Norwell town border)
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the Bailey's Shiny Top Cobbler
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2 teaspoons Baking powder
5 cups Blueberries or Blackberries or Sour Cherries or cut Rhubarb
1/3 cup Butter or Margerine (softened and cut in small pieces)
2 tablespoons Corn starch
2 cups Flour
1 1/2 tablespoon Lemon juice
1 cup Milk
1 teaspoon Salt (devided)
1 - 2 cups Sugar (depends on desired sweetness)
1 1/2 cup Water (boiling)


Set the oven to 350F and pre-heat.

Spread the blueberries in a well-greased 2 1/2 quart shallow baking dish.
Sprinkle with lemon juice.
Set aside.

In a medium bowl, stir flour, 1 cup of sugar, the milk, butter, baking powder and 1/2 teaspoon of salt, untill well-blended. The batter will be thick.

Spoon over the blueberries.
Spread the blueberries to the end of the baking dish.
Set aside.

In a small bowl, mix well the remaining sugar, the corn starch and the remaining 1/2 teaspoon of salt.
Sprinkle this mixture over the batter.
Pour boiling water over all.

Bake at 350F for 1 hour or until golden brown and glazed.
Serve warm or cold with whipped cream, sour cream or ice cream.

Makes 12 servings.


From the kitchen of Dorothy Conte.

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Last modified: December 16, 2018
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