INSTRUCTIONS
2
In a large bowl, combine the cornstarch, granulated sugar, blueberries, and lemon juice. Toss the mixture until
it is well combined and transfer to a buttered 10-inch (6-cup) deep-dish pie plate.
3
In another bowl, combine the flour, brown sugar, baking powder, salt, and cinnamon.
4
Cut in the butter, and blend the mixture until it resembles coarse meal.
5
Add 1/2 cup plus 2 Tbsps boiling water, and stir the mixture until it just forms a dough.
6
Drop dough over the blueberry mixture by 1/2 cupfuls and bake the cobbler in the middle of the oven for 30 to 40 minutes, or until the topping is golden and cooked through.
7
Serve the cobbler warm with ice cream and garnish with the toasted pecans.