This is the first of three recipes included in the 1959 magazine article: Tips For Canning & Freezing Berries. Recipe is typed below.

Blueberry Cobbler

2 tablespoons quick-cooking tapioca
1/3 cup granulated sugar
1/3 cup brown sugar, firmly packed
1/4 teaspoon salt
3/4 cup water
2 tablespoons lemon juice
1 tablespoon butter
2 cups blueberries
1 1/2 cups sifted cake flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
3 tablespoons butter or other shortening
3/4 cup sugar
3/4 cup milk
1/2 teaspoon vanilla

Combine quick-cooking tapioca, sugars, salt and water in saucepan. Cook and stir until mixture comes to a full boil. Add lemon juice, butter and blueberries. Let stand 15 minutes. Stir and pour into greased 1 1/2 quart baking dish or 8 x 8 x 2-inch baking pan.

Sift flour once, measure, add baking powder and salt, and sift again. Cream butter, add sugar gradually and cream together well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Turn batter over blueberry mixture. Bake in moderate oven (375° F.) for one hour. Serve hot. Makes eight to ten servings.