Blueberry Cobbler:
    6 cups fresh blueberries
    1/3 cup sugar
    2 tablespoons corn starch
    1 teas grated lemon rind
    1 1/3 cups all purpose flour
    2 tb sugar
    3/4 ts baking powder
    1/4 ts salt
    1/4 ts baking soda
    5 tb chilled butter cut into pieces
    1 cup sour cream
    3 tb milk
    1 ts sugar
Preheat oven to 350 degrees

To prepare filling, combine first four ingredients in an 11 X 7 inch baking pan. I would leave out the sugar here because I like the natural taste of the berries but that is your choice.

To prepare topping, lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next four ingredients (through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles course meal. Stir in sour cream to form a soft dough. Drop Dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk; sprinkle with 1ts of sugar. Bake at 350 degrees for 50 minutes or until filling is bubbly and dumplings are lightly browned.



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