Ingredients

　　3 tablespoons cornstarch

　　1/2 cup granulated sugar

　　6 cups picked over blueberries

　　2 tablespoons fresh lemon juice

　　1 1/2 cups all-purpose flour

　　1/2 cup firmly packed light brown sugar

　　1 1/2 teaspoons double-acting baking powder

　　3/4 teaspoon salt

　　1 teaspoon cinnamon

　　1 stick (1/2 cup) cold unsalted butter, cut into bits

　　vanilla ice cream or whipped cream as an accompaniment

　　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 400°F. oven for 30 to 40 minutes, or until the topping is golden and cooked through. Serve the cobbler warm with the ice cream.