If a bumper crop of blueberries has found its way to your door, this simple blueberry cobbler is a must make. You’ve got all the ingredients in your pantry and you’re only an hour or so away from a rich, delicious taste of summer’s best. This recipe bakes up like a cake with sweet, buttery crusty top. Allow it to rest about 30 minutes before slicing and serving warm with a dollop of ice cream on top.
4 cups fresh blueberries
1/2 cup butter
1 cup flour
1 1/2 teaspoons baking powder
1 cup sugar + 1 tablespoon to sprinkle on top
1 cup milk
zest of one lemon (optional)
Preheat 350 degrees. Slice butter into pats and place in an 8×8 baking dish, then place in the oven for about 4 minutes, or until butter is completely melted. While butter is melting, whisk flour baking powder, sugar and milk together until batter is smooth with no lumps. Pour the batter into the warm pan with melted butter. Toss the blueberries with lemon zest, then sprinkle evenly over the top of the batter. Finally, sprinkle a tablespoon of sugar over the top. Bake for 1 hour, or until golden brown and crusty on top. Remove from the oven and allow to set for 30 minutes before serving.