I have a serious love affair with blueberries and lemons lately, like a full-blown affair. Look in my refrigerator right now, you will find blueberries and something lemony either lemon curd or real lemons. This recipe is continuing my full blown affair with this delicious flavor combination - sweet blueberries paired with the bright and fresh but tart lemon.
Also just because it isn't summer doesn't mean you can have a bowl full of fruit cobbler melting a few scoops of vanilla ice cream. That is exactly what I am featuring today, not just any fruit cobbler but a blueberry cobbler that when eaten you can fully taste the lemon added in the recipe.
So make this recipe, of course make it a la mode and curl up on your couch with a huge spoon and indulge, your tastebuds will thank you.
Also this is no ordinary oatmeal crisp topping cobbler, I will change your opinion of what cobbler is, be prepared.
First, gather together your ingredients. 12 tablespoons of butter, 1 1/2 cup white sugar, 1 1/2 teaspoon grated lemon zest, 3 cups blueberries, 1 1/2 cups all-purpose flour, 2 1/2 teaspoon baking powder, 3/4 teaspoon salt, 1 1/2 cup milk.
Preheat your oven to 350 degrees. Use a 9X13 pan, (I actually used a 9X9, it turned out fine). Divide the butter into two parts of 8 tablespoons and 4 tablespoons. Cube up the 4 tablespoons of butter and place them in the pan. Put the pan in the heated oven until the butter melts, about 8 to 10 minutes.
In your food chopper or processor, pulse 1/4 cup sugar and lemon zest, give it about 5 pulses and set the lemon sugar aside.
In a large bowl, add the blueberries and 1 tablespoons of lemon sugar and coarsely mash these two ingredients together.
In another bowl, combine the remaining 1 1/4 cup sugar, baking powder, flour and salt.
Melt the other 8 tablespoons of butter and add it into the flour mixture along with the milk.
Whisk all the ingredients together until fully combined. Pour the batter into the melted butter in the pan.
Dollop the mashed blueberry mixture over the batter.
Sprinkle the remaining lemon sugar over the blueberries and batter and then bake for 45 to 50 minutes.
The cobbler will be golden brown and the edges crisp when it is fully baked.
Allow the cobbler to cool slightly before serving but always serve it with some vanilla ice cream.