Thick Crust Blueberry Cobbler - cooking recipe

Ingredients

8 cups blueberries (rinsed and dried)
2 tablespoons lemon juice
3 3/4 cups sugar (divided)
9 tablespoons butter (softened but NOT melted)
3 cups all-purpose flour
3 teaspoons baking powder
1 1/2 cups milk
3/4 teaspoon salt
1 1/2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
3/4 cup water (boiling)
1 tablespoon shortening

Preparation

Preheat oven to 350 Lightly grease with shortening 13 x 9 inch baking dish. Pour blueberries in then sprinkle with the lemon juice.
In large mixing bowl add 2 1/4 cup sugar. Add softened butter. Using mixer (preferably a stand mixer but handheld will do) cream butter and sugar until smooth.
In a different mixing bowl whisk together flour and baking powder until well blended.
Alternating between the flour mixture and milk starting with flour and ending with flour slowly add to the creamed butter and mix until mixed completely. Pour over berries making sure to spread to the edges of the pan.
In a small bowl mix together remaining sugar, cornstarch , salt and cinnamon and sprinkle over batter. Pour boiling water over entire pan.
Place dish on a foil lined baking sheet and place in oven. (I over estimated baking time because it varies every time I make it and different ovens always vary.) Bake for 1 hour then check to see if it's done by using a toothpick in the middle of the pan. Most likely it will not be done. Bake in 15 minute increments checking to see if it's done by using toothpick. Cobbler will be done when the toothpick comes out with no batter on the toothpick. Don't worry too much about the color of the crust. It's mostly the cinnamon making it look dark (see picture). You should be able to tell the difference between cinnamon brown and burnt.
I serve mine with homemade whipped topping (see picture) and here's how I do that even though I don't list these ingredients in the main ingredient list -- It's better to use a stand mixer because of the time it takes to blend but a hand mixer will work. Place your bowl (if using a hand mixer use a deep mixing bowl) and beaters in the freezer for at least 30 minutes before making whipped cream. You need 2 cups heavy whipping cream (I used Promise Land or Organic Farms) 6 tablespoons sugar and 2 teaspoons of real vanilla extract. Mix on high until stiff peaks form (approx 6-7 minutes). Whipped cream will keep in refrigerator up to 2 days tightly covered. This recipe will make enough whipped cream for all 10 servings with a pretty good dollop of it.