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Chocolate Blueberry Cobbler

Blueberry Filling:
2 c Sugar
6 tb Cornstarch
2 c Water
2 qt Blueberries

Crumb Topping:
1/4 lb Margarine
1 Box chocolate cake mix
1 c Chopped nuts


Mix sugar and cornstarch. Add water and 2 cups berries. Cook and stir until thick. Remove from stove and stir in remaining berries. Cool. Melt margarine and pour into cake mix. The mixture will be crumbly. Set aside. To a Pyrex dish, add 5 cups of blueberry filling (you will have some left over that can be mixed into oatmeal or used as topping for waffles, etc. ). Mix chopped nuts with the cake mix and margarine mixture and sprinkle over pie filling mixture. Bake at 375 for about 35 minutes or until the topping is golden brown.


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