Warm cobbler reminds me of summer.Â I usually make blackberry or peach cobbler, but when Stephen brought home a basket of local blueberries I immediately thought of blueberry cobbler. Let’s get started, preheat your oven to 375*F.Â
+ Two cups of fresh blueberries
+ One cup filtered water
+ Three tablespoons brown sugar
+ One tablespoons white sugar
+ One tablespoon flour, I use Trader Joe’s Gluten-Free Flour
+ One teaspoon lemon zest
+ Mix filling ingredients separately. Bring to a simmer in a saucepan. Add to greased pan, I used a small cast iron skillet.
+ Mix topping ingredients and cover filling. Bake for 25-30 minutes, or until golden brown.