Blueberry Cobbler Challah

For the last chametz hurrah before Pesach, I wanted to make a sweet mashup. And, since this weekend is officially the star of spring and my birthday, I wanted it to include fruit. What you will need:Challah dough {recipe here}Filling1/2 cup frozen blueberriesFlour or vanilla pudding powderTopping3/4 cup flour1 tbsp sugar1 tsp baking powder1/4 tsp salt3/4 cup canola oil1/4 cup milk1 eggDirections: Prepare challah dough according to directions. Preheat the oven to 350°F. 
Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.Gently flatten each log so that it is about 2 inches wide. Sprinkle with vanilla pudding powder, or toss your blueberries in some flour, before placing blueberries down in flattened logs. This helps the blueberry juices thicken a bit like a cobbler and prevent it from oozing everywhere. Pinch the edges to seal, and then braid the logs. Place the challah in a greased loaf pan and let the challah rise 30 minutes. While the challah is rising, prepare the cobbler topping. Combine all topping ingredients in a bowl. Once the challah has risen, plop little dollops of the topping all over the top of the challah. Bake for 40-50 minutes, until the top is golden brown and the challah is cooked through.Enjoy!