Tagging and Cutting
will start Saturday November 24th and will continue on Saturdays and Sundays until this year's crop is sold or until Sunday December 8th, whichever comes first. Most trees are 8 ft or less; we have a few trees over 9 ft.

Beverly Westerveld & Stan Briggs


Route 123 / Neal Gate Street
Scituate, MA 02066
(Scituate/Norwell town border)
Answering machine: (781) 545-7750
Cash and checks only. Sorry, no Credit Cards
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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: November 06, 2018
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