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Lemon Blueberry Cobbler © Tealightful Treasures® 2006 |
| 1
Lemon Poppy Scone Mix 1/2 cup sugar 1 tablespoon lemon juice 1 tablespoon lemon rind 1 tablespoon cornstarch |
4
cups blueberries 1/3 cup milk 6 oz. lemon yogurt 1 stick melted butter or margarine |
| Heat oven to 400 degrees F. Mix 1/2 cup sugar and the cornstarch in a 2-quart sauce pan. Stir in blueberries, lemon juice and rind. Stir constantly until mixture boils. Stir one minute from boiling point. Pour into ungreased 2 quart casserole. Mix milk, yogurt and butter in another bowl. Add scone mix and stir gently. Drop dough by spoonfuls over blueberry mixture. Bake uncovered 25-30 minutes or until top is golden brown. Serve with vanilla ice cream. | |