Easy Blueberry Cobbler

Preheat oven to 350°F (175°C). Coat a 9-inch baking dish with vegetable cooking spray.

Combine fresh blueberries, lemon juice, and ¾ cup of the sugar substitute in a bowl. Gently toss until the blueberries are evenly coated, then pour the mixture into the prepared baking dish.

In a separate bowl, whisk together all-purpose flour, remaining ¾ cup sugar substitute, and beaten egg until a thick batter forms.

Drizzle the melted reduced-calorie margarine over the flour mixture and stir until just combined; the batter should be thick and slightly lumpy.

Drop spoonfuls of batter over the blueberry mixture, spacing them evenly across the surface—do not stir or fully cover the berries.

Bake in the preheated oven for 35 minutes, or until the topping is golden brown and a toothpick inserted into the crust comes out clean.

Remove from the oven and allow the cobbler to cool for 5 minutes before serving.