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Juicy, zesty lemon blueberries bubbling under a soft, golden oat cobbler topping. It's served warm with a dollop of cool Greek yoghurt for a comforting pudding. The oats and blueberries give fibre and vitamin C, and the Greek yoghurt adds protein to help keep you satisfied.
Blueberries
Cobbler topping
To serve
1.
Heat the oven to 190°C (170°C fan).
2.
Put the blueberries in the ovenproof dish, and stir in the lemon zest and juice.
3.
Mix the flour and baking powder in a bowl. Rub in the butter with your fingertips until it looks like breadcrumbs (3–4 minutes).
4.
Stir in the maple syrup and vanilla, then add 60ml cold water, plus up to 1 tbsp more if needed. Mix to a soft, sticky dough.
5.
Drop spoonfuls of the dough over the blueberries, leaving small gaps between them.
6.
Bake until the topping is golden and the fruit is bubbling (30–35 minutes). If using frozen blueberries, add 5 minutes.
7.
Cool for 10 minutes, then serve with the yoghurt.
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Storage information
Tip
Lower saturated fat: Swap the butter for 3 tbsp rapeseed oil. Other fruit: Try mixed berries, chopped apple or plums. Sweetness: Ripe blueberries are naturally sweet, so taste them before baking. You may need less maple syrup.
Cost-saving tips
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