Nahville Blueberry Cobbler

Preheat oven to 425°F. Combine fresh blueberries, granulated sugar, cornstarch, salt, and 1 teaspoon lemon juice in a large bowl, tossing gently until the blueberries are evenly coated.

Pour the blueberry mixture into a 9-inch baking dish, spreading evenly across the bottom.

Cut the shortening into the flour using a pastry cutter, two knives, or fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.

Mix the slightly beaten egg with water and 2 tablespoons lemon juice in a small bowl.

Add the egg mixture to the flour mixture, stirring gently with a fork until a shaggy dough just comes together. Do not overmix.

Drop spoonfuls of the dough over the blueberry filling, leaving some gaps so steam can escape during baking. The topping does not need to cover the filling completely.

Bake at 425°F for 40-45 minutes until the cobbler topping is golden brown and the blueberry filling begins to bubble around the edges.

Remove from oven and let the cobbler rest for 5 minutes before serving warm, optionally with vanilla ice cream or whipped cream.