Blueberry Cobbler

- In a large bowl stir together the cornstarch, sifted, and the granulated sugar and add the blueberries and the lemon juice.

Toss the mixture until- It is combined well and transfer it to a buttered 10-inch (6-cup) deep- dish pie plate.

In a bowl combine well the flour, the brown sugar, forced- Through a sieve, the baking powder, the salt, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal.

Add 1/4 cup- Plus 2 tablespoons boiling water and stir the mixture until it just forms a dough.

Drop 1/4 cupfuls of the dough over the blueberry mixture and bake the cobbler on a baking sheet in the middle of a preheated 400F.

- Oven for 30 to 40 minutes, or until the topping is golden and cooked through.

Serve the cobbler warm with the ice cream.

- Serves 6.