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1
Pour sugar over strawberries and mix well.
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2
Set aside and let macerate for 20 minutes.
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3
Preheat oven to 350 degrees.
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4
Put butter in a 9-by-13-inch ovenproof serving dish, and place in the oven to melt.
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5
Mix together flour, baking powder and salt in a bowl, and stir in milk and sugar to make a batter.
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6
Remove dish with melted butter from the oven, and pour in the batter.
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7
Arrange drained strawberries over the batter in a single layer, then drizzle the juices from the berries on top.
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8
Return the dish to the oven.
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9
Bake until the batter is browned and has risen up and around the fruit, approximately 45 minutes.
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10
Meanwhile, make the blueberry sauce.
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11
Rinse and pick over blueberries.
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12
Combine water and sugar in a saucepan, and heat to the boiling point.
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13
Place 1 pint of blueberries in the bowl of a food processor.
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14
Process, turning the machine on and off about 4 times, until berries are coarsely pureed.
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15
Add to sugar syrup with lemon juice, and bring back to a boil.
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16
Cook about 2 minutes more.
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17
Add remaining pint of whole berries, reserving a few for decoration.
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18
Serve blueberry sauce over the warm cobbler, and top with whipped cream and reserved berries.
