Blueberry Cobbler

Ingredients

• 1/2 cup confectioner's sugar

• 4 cups fresh blueberries

• 1/2 cup unsalted butter, softened

• 1/4 cup TAO Lemon Pressato Olive Oil

• 1 cup whole-wheat pastry flour

• 2 teaspoons baking powder

• 1/2 teaspoon kosher salt

• 1/2 cup milk

• 1/4 cup agave syrup

• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 375°F.

2. In a large bowl, toss the blueberries with 1/4 cup of the confectioner's sugar until well coated. Set aside.

3. In a separate bowl, cream the butter and remaining 1/4 cup of confectioner's sugar with an electric mixer until light and fluffy.

4. Add the olive oil, flour, baking powder, and salt to the butter mixture and mix until well combined.

5. Gradually add the milk, agave syrup, and vanilla extract to the batter, mixing until just combined.

6. Pour the blueberry mixture into an 8x8-inch baking dish.

7. Pour the batter over the blueberries, spreading it evenly to cover.

8. Bake the cobbler for 35-40 minutes, or until the top is golden brown and the filling is bubbly.

9. Let the cobbler cool for a few minutes before serving. Serve warm, with a scoop of vanilla ice cream or whipped cream, if desired.