Instructions: Combine blueberries, sugar, maple syrup, tapioca, lemon extract, cinnamon and nutmeg in an ungreased 10-inch spider (cast iron skillet) or a shallow 11-inch quiche or tart dish.

Mix flour, cornmeal, baking powder, baking soda and salt. Set aside. Cream butter with confectioners sugar, then beat in egg and buttermilk. Add dry ingredients and mix well. Pour batter over berries in pan.

Bake cobbler in a preheated 375F oven 35 to 40 minutes, until berries are bubbling and cornbread is lightly browned and feels done when you touch it. Melt 2 tablespoons of butter, mix with 2 tablespoons maple syrup, and brush glaze atop the hot cobbler. Put cobbler under broiler for about 1 minute, or until the top is glazed. Serve warm with ice cream or whipped cream.

The blueberries, maple and corn give this cobbler a distinctly New England flavor.

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