Blueberry Cobbler - cooking recipe

Ingredients

Filling
3 cups fresh blueberries
3 tablespoons white sugar
1/3 cup orange juice
1/2 teaspoon lemon, zest of (grated peel of 1 lemon)
1 dash cinnamon
Crust
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
Struesel topping
1/3 cup Bisquick
1/3 cup packed brown sugar
2 tablespoons butter, softened
1/2 cup chopped pecans

Preparation

Preheat oven to 375.
In an 8 inch square baking dish, mix blueberries, 3 tbsp sugar, orange juice, lemon zest, and cinnamon; set aside.
In a small bowl thoroughly mix flour, baking powder, and salt; set aside.
In a medium bowl, cream butter and 1/2 cup 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.
Mix together Bisquick, brown sugar, 2 tbsp butter and chopped pecans with a fork (will be crumbly).
Sprinkle evenly over the crust mixture.
Bake for 35 to 40 minutes, until topping is golden brown and filling is bubbling.