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Blueberry Cobbler

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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.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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