Recipe#4620

Title: Blueberry Upside-Down Cobbler

From: Debbie Grayson 
Date: Sun, 9 Jun 1996 19:50:08 -0400 

   2 1/2  cups          fresh blueberries
   1 1/2  cups          water
     1/4  cup           shortening
   1 1/2  cups          sugar, divided
   1      cup           all-purpose flour
   2      teaspoons     baking powder
     1/8  teaspoon      salt
     1/2  cup           milk
     1/2  teaspoon      ground nutmeg
                        pinch salt
   3      tablespoons   butter cut in pieces
   1      tablespoon    lemon juice
Combine blueberries and 1 1/2 cups water in non aluminum saucepan. Bring to a
boil. Boil 5 minutes; cool. Pour mixture through a wire mesh strainer into a
bowl; reserve blueberries and juice separately. Beat shortening and 1 cup
sugar in a mixing bowl at medium speed with an electric mixer until smooth.
Combine flour, baking powder and 1/8 tsp salt, and add to shortening mixture
alternately with milk beginning and ending with flour mixture. Pour batter
into greased 11 x 7 inch baking dish; spoon reserved berries over batter.
Combine remaining 1/2 cup sugar, nutmeg and pinch of salt. Sprinkle over
berries. Dot with butter. Combine reserved blueberry juice and lemon juice;
pour over top. Bake at 375 for 35 to 45 minutes