I would recommend using a 1 1/2 quart baking dish instead of a 2 quart. I think the 2 quart dish spreads the top crust too thin, causing the blueberry filling to bubble through the top excessively.
Make sure you serve this warm, and top it off with a dollop of whipped cream.
3 cups fresh blueberries
1 plus 1/2 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 cup self-rising flour
- Preheat the oven to 350 F. Pour the blueberries into a 2-quart baking dish and sprinkle 1/2 cup of the sugar over them.
- In another bowl combine the melted butter, the remaining 1 cup of sugar, and the flour. Mix well to form a pastry. Pour this over the blueberries and bake for 45 minutes.
from "The Blue Willow Inn Bible of Southern Cooking"