Nutrition per serving may change if servings are adjusted.
6 cups fresh blueberries
1 cup sugar
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons cornstarch
¼ teaspoon salt
1¼ cups whole-wheat pastry flour
6 tablespoons sugar
1½ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cubed
1 large egg
1 teaspoon vanilla extract
To prepare filling: Preheat oven to 375°F. Coat a 13-by-9-inch glass baking dish with cooking spray.
Combine blueberries, 1 cup sugar, lemon zest, lemon juice, cornstarch and ¼ teaspoon salt in a medium bowl; toss until the berries are coated. Transfer to the prepared baking dish.
To prepare topping: Whisk flour, sugar, baking powder, salt and cinnamon in a medium bowl. Using a pastry cutter (or your fingers), work butter into the flour mixture until it resembles small pebbles.
Whisk egg and vanilla in a small bowl until smooth. Add the egg mixture to the flour mixture, and, using a fork, lightly toss until evenly distributed but not overmixed. Sprinkle over the blueberries in an even layer.
Bake the cobbler until the topping is golden brown, about 40 minutes. Cool on a wire rack for 10 minutes. Serve warm or at room temperature.
241 calories;7 g fat(4 g sat); 3 g fiber; 45 g carbohydrates; 2 g protein; 7 mcg folate; 31 mg cholesterol; 31 g sugars; 23 g added sugars; 240 IU vitamin A; 8 mg vitamin C; 44 mg calcium; 0 mg iron; 166 mg sodium; 68 mg potassium
Carbohydrate Servings: 3
Exchanges: 1½ other carbohydrate, 1 fat, 1 fruit, ½ starch