BLUEBERRY COBBLER

2-l/2 lbs. frozen blueberries
l-l/3 cups sugar
l/4 cups cornstarch
l/4 cup water
Struiesel: 2-l/4 cups cake flour
l-l/2 cups powdered sugar
2/3 cups butter
l/2 tsp.vanilla
l/4 tsp. cinnamon
Vanilla icream & whipped cream
Heat oven 350. Place blueberries and sugar in large saucepan. Bring to a boil over med high heat, stirring constantly. Reduce heat to low; cook 20 mins. In small bowl mix cornstarch and water. Pour into blueberries; stir constantly until thickened. Cook an additional 2 to 3 mins. Set aside. In med bowl combine streusel ingredients on low speed; mix until crumbly. Pour berries into 9xl3″ dish; sprinkle with streusel. Bake 20 to 30 mins or until golden brown and bubbly. Cool. Scoop cobbler into dessert dishes. Top with scoop of ice cream. Pipe whipped cream rosette on combbler; garnish with roasted almond.
Serves l2 Carribean Creations