Blueberry Cobbler

Blueberry Cobbler

Serves: 8

Serve with Brennan's Vanilla Ice Cream

Adapted from Tastes Better from Scratch

Ingredients

6 Tablespoons butter

1/2 cup granulated sugar
1 teaspoon fresh lemon zest

4 cups fresh Michigan blueberries

For the batter:
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk (don't use skim here. Fat equals flavor)
Pinch ground cinnamon

Directions

Preheat oven to 350 degrees F. 

Slice butter into pieces and add to a 9x13-inch baking dish. Place the pan in the oven while it preheats to allow the butter to melt. Once melted, remove the pan from the oven.

Add the zest and the sugar to a bowl and rub the zest and the sugar together to bring out the oils/flavor in the zest. Stir in the blueberries

In a separate bowl, mix the batter ingredients: flour, sugar, baking powder, and salt. Stir in the milk, just until combined.

Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with a little bit of cinnamon.

Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top. 
Serve warm, with a scoop of ice cream, if desired!