Blueberry Cobbler

Juicy blueberries in a sweet citrus sauce under a crunchy biscuit topping. Use fresh or frozen fruit for a year-round treat!

INGREDIENTS:

FOR THE BLUEBERRIES
3 cups blueberries (fresh or frozen, see note)
3 tablespoons granulated sugar
1/3 cup orange juice
1 teaspoon lemon zest

FOR THE TOPPING
2/3 cup all-purpose flour
1/2 teaspoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
pinch of salt
1/2 cup butter , softened
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon turbinado sugar , optional

FOR SERVING
vanilla ice cream , for serving
whipped cream , for serving

DIRECTIONS:

Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with nonstick spray.
Add blueberries, 3 tablespoons sugar, orange juice, and lemon zest to the baking dish; mix to combine. Set aside.
In a small bowl, whisk together the flour, cinnamon, cornstarch, baking powder, and salt. Set aside.
In a medium bowl, using an electric mixer, cream together the butter and sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined.
Drop batter by rounded tablespoons over blueberry mixture (try to cover as much of filling as possible.) Sprinkle the turbinado sugar over the top …