Blueberry Cobbler

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: 50 mins
• Serves: 6

Ingredients

• Filling

• 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

• Crust

• 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

• Struesel topping

• 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.