4 c. fresh blueberries or two 16 oz. pkgs. frozen blueberries, thawed
3/4 c. sugar
2 tbsp. White Lily self-rising flour
1 tsp. lemon juice
2 tbsp. butter
2 c. White Lily self-rising flour
1/4 c. sugar
1/4 c. cold butter
1/2 c. milk
1 egg, beaten
Sugar

Preheat oven to 400 degrees. Heat - blueberries, 3/4 cup sugar, 2 tablespoons flour and lemon juice in medium saucepan over medium high heat until very hot.

Melt - 2 tablespoons butter in 9 inch square baking pan. Pour - hot blueberries carefully into pan; set aside. Combine - 2 cups flour and 1/4 cup sugar. Cut - in 1/4 cup cold butter until like coarse crumbs.

Stir - in milk and egg until dough is moistened. Drop - dough on top of blueberries in 8 to 9 mounds. Sprinkle - cobbler dough with sugar.

Bake - 30 to 40 minutes or until browned. Cool - on wire rack 15 to 20 minutes before serving. Serve - warm, topped with ice cream, if desired. Makes 6 to 8 servings.