Blueberry Cobbler

I love the simplicity of cobblers. It fits nearly every summer fruit except for melons and doesn’t require loads of time. So when I picked a couple of pounds of blueberries from a local farm, I knew where they were headed. This batter is thinner than the drop biscuit-like dough used on other cobblers, yet the results are just as delicious. The key is the freshly zested lemon peel. I experimented with fresh and dried with fresh giving the cobbler the pop it needed. The dried provided only a hint of being there. This is equally divine with blackberries.

Blueberry Cobbler

Yield 6-8 servings

6 tablespoons unsalted butter

4 cups blueberries

1-1/2 cups sugar, divided

1 teaspoon lemon zest

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

3/4 cup milk

Vanilla ice cream

Place the butter in a 9×13-inch baking dish and place in the oven. Preheat to 350 degrees. Meanwhile, stir together the blueberries, 1/2 cup of the sugar and the lemon zest in a medium bowl. In a separate bowl, stir together the remaining sugar, flour, baking powder, salt and cinnamon. Add the milk and stir until just combined. When the butter has melted, remove the pan from the oven and add the blueberry mixture. Do not stir. Pour the batter over the top and bake 37-40 minutes or until lightly browned. Serve warm with a scoop of vanilla ice cream

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