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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This delicious cobbler has a fairly thin crust on top, plus a struesel topping. If you can't get fresh blueberries, frozen should work fine. I love it served hot, with vanilla ice cream. Ingredients:
3 cups fresh blueberries |
3 tablespoons white sugar |
1/3 cup orange juice |
1/2 teaspoon lemon, zest of (grated peel of 1 lemon) |
1 dash cinnamon |
2/3 cup all-purpose flour |
1/4 teaspoon baking powder |
1 pinch salt |
1/2 cup butter, softened |
1/2 cup white sugar |
1 egg |
1/2 teaspoon vanilla extract |
1/3 cup bisquick |
1/3 cup packed brown sugar |
2 tablespoons butter, softened |
1/2 cup chopped pecans |
Directions:
1. Preheat oven to 375.
2. In an 8 inch square baking dish, mix blueberries, 3 tbsp sugar, orange juice, lemon zest, and cinnamon; set aside.
3. In a small bowl thoroughly mix flour, baking powder, and salt; set aside.
4. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy; beat in egg and vanilla extract.
5. Gradually add flour mixture, stirring just until ingredients are combined.
6. Drop batter by rounded tablespoons over blueberry mixture; try to cover as much of filling as possible.
7. Mix together Bisquick, brown sugar, 2 tbsp butter and chopped pecans with a fork (will be crumbly).
8. Sprinkle evenly over the crust mixture.
9. Bake for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
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