Mango-Blueberry Cobbler


2 cups flour

1 cup sugar

1/2 baking powder

1/4 tsp. salt

1/4 tsp baking soda

1 cup whole milk room temperature

2 eggs room temperature

zest of 1 lemon

2 1/2 cups blueberries

2 lbs. mango, peeled ans cut into slices

Preheat oven to 350 degrees. Butter 6 au gratin dishes or 9×13 inch pan; set aside.

In a bowl combine the dry ingredients and whisk to combine. In a small bowl whisk together the eggs, milk and zest. Stir into dry ingredients and stir until smooth. Fold in the blueberries. Pour evenly into the au gratin dishes or 9×13 inch pan. Top with mango slices. Bake for about 30-35 minutes or until edges are golden.