BLUEBERRY COBBLER

FOR FRUIT MIXTURE:
3 cups fresh blueberries
1/3 cup unsweetened blueberry preserves or jam
1/3 cup sugar
1 teaspoon freshly grated lemon peel
1 tablespoon fresh lemon juice
2 tablespoons flour
FOR THE TOPPING:
1 cup flour
1 teaspoon baking powder
1/4 cup sugar
1 large egg
1 teaspoon freshly grated lemon peel
3 tablespoons butter, melted
2/3 cup milk

Preheat oven to 400 degrees F. Butter baking pan.

TO MAKE THE FRUIT MIXTURE:
In a bowl, combine blueberries, preserves, sugar, lemon peel, lemon juice and flour; stir gently and set aside.

TO MAKE THE TOPPING:
Sift flour, baking powder and sugar into a bowl.

In a separate bowl, lightly beat the egg and combine it with the lemon peel, melted butter and milk. Make a depression in the dry ingredients, add the liquids, and stir just until mixed. Spread topping evenly over the berry mixture.

Bake for 40 to 50 minutes, until the top is golden brown and the fruit is bubbly. Cool for 15 minutes before serving.

Source: Moosewood Restaurant Book of Desserts