This blueberry cobbler is a quick summer dessert and an excellent way to showcase fresh, bursting blueberries under a pillowy crust. Everything can be mixed and headed to the oven in 10 minutes.
To prepare filling: Preheat oven to 375 degrees F. Coat a 13-by-9-inch glass baking dish with cooking spray.
Combine blueberries, 1 cup sugar, lemon zest, lemon juice, cornstarch and 1/4 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.
1 1/2 other carbohydrate, 1 fat, 1 fruit, 1/2 starch