Festive Cobbler for the Fourth of July

This summery dessert is a great option for a holiday party. Jennifer Causey/TNS

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 within 10 minutes.

Easy Blueberry Cobbler

Active Time: 10 minutes Total Time: 1 hour

Serves 12

For the Filling

• 6 cups fresh blueberries
• 1 cup sugar
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 1/4 teaspoon salt

For the Topping

• 1 1/4 cups whole-wheat pastry flour
• 6 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 6 tablespoons cold unsalted butter, cubed
• 1 large egg
• 1 teaspoon vanilla extract

To prepare filling: Preheat oven to 375 degrees F. Coat a 13-by-9-inch glass baking dish with cooking spray.

Combine blueberries, sugar, lemon zest, lemon juice, cornstarch, and 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 two forks), 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, using a fork, lightly toss until evenly distributed but not overmixed. Sprinkle in an even layer over the blueberries.

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.

Recipe nutrition per serving: 241 Calories, Total Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 30 mg, Carbohydrates: 44 g, Fiber: 3 g, Total Sugars: 30 g, Added Sugars: 23 g, Protein: 2 g, Sodium: 165 mg, Potassium: 67 mg, Iron: 0 mg, Folate: 6 mcg, Calcium: 43 mg, Vitamin A: 240 IU, Vitamin C: 8 mg.

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