Blueberry Cobbler

Blueberry Cobbler

For biscuit topping:
Sift together 1 cup stirred all-purpose flour, 2 Tbsp. sugar,
1 1/2 tsp. baking powder, and 1/4 tsp salt.
Cut in 1/4 cup of butter til coarse crumb consistency.
Combine 1/4 cup milk and 1 slightly beaten egg. Add all at
once to dry ingredients, stirring just til moistened.
Set aside.

For fruit filling:
Combine 3 cups of blueberries, 1/2 cup sugar, 1 Tbsp.
quick-cooking tapioca, and 1/2 cup water in a saucepan.
Let stand 5 minutes. Cook and stir until slightly
thickened and bubbly (about 5 minutes). Stir in 1 Tbsp. butter.
Pour filling into an 8-inch round baking dish. Immediately spoon on
biscuit topping in 6 mounds.
Bake at 400 F for 20 to 25 minutes.
Serve warm with cream or ice cream.