You can make this blueberry cobbler either with freshly picked wild blueberries or frozen ones, if the pickings are slim.
, (fresh or frozen)
plain or flavoured
Grease an 8 in. (20 cm) square baking dish. In a bowl, stir together the blueberries, 3/4 cup (175 mL) sugar and the cornstarch. Let this sit at room temperature for at least 30 minutes to allow the mixture to get nice and juicy. (A nearby child can be enlisted to stir the berries to make sure they’re extremely well mixed.) If you’re using frozen berries, you can mix them with the dry ingredients while they’re still frozen. They’ll thaw quickly at room temperature. Transfer to the prepared baking dish.
Preheat the oven to 400°F (200°C).
In a bowl, combine the biscuit mix, milk, yogurt and 1 tbsp (15 mL) sugar. Stir until smooth. Have your child plop this batter by spoonfuls evenly over the top of the berries in the baking dish. It won’t cover the entire surface – that’s OK. Bake for 35 to 40 minutes, until the blueberries are bubbly and thickened and the batter is lightly browned.
Serve warm with generous scoops of vanilla ice cream.