Ingredients:
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 eggs, slightly beaten
3 cups blueberries
1/2 cup sugar
1 tablespoon quick-cooking tapioca
1/2 cup water
1 tablespoon butter
Directions:
FOR TOPPING: Sift together flour, sugar, baking powder and salt.
Cut in 1/4 cup butter until coarse crumb consistency.
Combine milk and egg.
Add all at once to dry ingredients, stirring until just moistened; set aside.
FOR FRUIT FILLING: Combine blueberries, sugar, tapioca and water in a saucepan.
Let stand 5 minutes to soften tapioca.
Cook and stir until slightly thickened and bubbly (about 5 minutes).
Stir in 1 Tbsp butter.
Pour filling into an 8-inch round baking dish.
Immediately spoon on biscuit topping in 6 mounds.
Bake at 400 F for 20 to 25 minutes.
Serve warm with cream or ice cream.
Servings: 6
Time preparation: 25 min.
Time total: 50 min.