Homemade Blueberry Cobbler

Warm cobbler reminds me of summer. 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. 

The filling:

+ 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

The topping:

+ One cup gluten-free bisquick
+ One tablespoon sugar
+ Two tablespoons melted butter, I use Earth Balance Soy and Dairy Free Butter
+ One-half cup milk, I use Almond Milk

+ 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.

Mmmm. Enjoy with vanilla ice cream, or by itself warm straight out of the oven like Stephen and I did.