BLUEBERRY COBBLER

3-1/2 cups fresh blueberries or 1 bag (1 lb.) frozen blueberries
1 tablespoon cornstarch
2 tablespoons lemon juice
1 cup all-purpose flour
3/4 cup turbinado (raw) sugar or granulated sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
3/4 cup boiling water

Preheat oven to 350°F. Spread blueberries in ungreased 8 or 9-inch square baking dish or pan. Sprinkle with cornstarch; drizzle with lemon juice; set aside. In medium bowl, combine flour, 1/2 cup of the sugar, the baking powder and salt. Add milk and butter; stir just until combined (not smooth.) Drop 9 mounds of dough onto blueberries. Pour boiling water over dough and fruit. Sprinkle with remaining 1/4 cup sugar.