Blueberry Lemon Cobbler

I am currently going through a blueberry and lemon kick and this blueberry lemon cobbler came from that little obsession. This easy, rustic cobbler is full of luscious blueberries nestled in a delicious fluffy base with fresh lemon zest to brighten the flavors. I also love using cast iron for both cooking and baking and this cobbler bakes up beautifully in a cast iron skillet. Serve as is or with a dollop of whipped cream or vanilla ice cream. This cobbler is perfect for a spring or summer barbecue or picnic.

One of the things that makes this cobbler so great is how easy it is. You don’t even need to pull out your stand mixer or blender for this recipe. It whips up quick and easy by hand. It also does not have any eggs so it’s a great dessert for those who aren’t able to eat eggs.

Ingredients you will need for blueberry lemon cobbler:

• 1 cup all-purpose flour
• 1 1/4 cups granulated sugar (plus 2 tablespoons for topping)
• 1 tsp baking powder
• 1 stick (1/2 cup) SALTED butter, melted
• 1 cup whole milk
• 2 tsp vanilla
• Zest of 2 lemons (about 2 tablespoons)
• 1 cup fresh blueberries

Directions:

• 1.) Preheat the oven to 350 degrees and butter liberally a 10 inch cast iron skillet. (You can also use a regular baking pan if you don’t have a cast iron skillet.)
• 2.) In a large mixing bowl add the flour, sugar and baking powder. Whisk together until well combined.

• 3.) To the dry mixture add the milk, melted butter and vanilla. Whisk together until combined.

• 4.) Add the lemon zest and whisk in.
• 5.) Add the blueberries and gently fold them into the batter.

• 6.) Pour the batter into the prepared cast iron skillet or pan making sure the blueberries are distributed evenly. Sprinkle the top with the 2 tablespoons of sugar.

• 7.) Bake for 45 minutes to 1 hour. Depending on your oven and the size skillet or pan you use the baking time will vary. The edges should be a lovely golden brown and the top will just be starting to turn golden and crispy from the sugar.
• 8.) Serve hot straight out of the oven or at room temperature. Enjoy as is or with a dollop of whipping cream or a scoop of vanilla ice cream.

Notes:

• Make sure to butter your skillet really well!
• If you don’t have a cast iron or oven safe skillet you can definitely use a regular baking pan or even pie pan. Just make sure to butter them really well and you may need to watch and adjust the baking time.
• Most of the time I use unsalted butter when I am baking but for this recipe I use salted butter because I’m not adding any salt.
• I highly recommend using fresh blueberries. I have used frozen and the work ok but the do let off more moisture in thawing and baking process. If all you have are frozen blueberries that’s totally fine but if you can get fresh then I recommend the fresh.

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