Blueberry Cornbread Cobbler

2 cups fresh or frozen (unthawed) blueberries or 1 can (15-ounce) blueberries, well drained
½ cup apricot preserves
¹⁄₃ cup orange or apple juice
1 package (8
5-ounce) cornbread mix
1 egg
½ cup milk
1 teaspoon sugar, optional

Preheat oven to 400°F
In a 2-quart baking dish toss together blueberries, apricot preserves and juice
In a medium mixing bowl, lightly stir together cornbread mix, egg and milk until just combined
Spoon cornbread batter over mixture and spread evenly
Sprinkle with sugar, if desired
Bake until top is firm and lightly browned and blueberries are bubbly, about 20 minutes
Serve warm or at room temperature

Number of servings (yield): 6