This Lemon Blueberry Cobbler in an ideal dessert for making the most of berry season. An easy, sweet and tart cobbler has a buttery crust that pairs well with a scoop of vanilla ice cream.
Cast-Iron Lemon Blueberry Cobbler
1/4 cup salted butter
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cups brown sugar, plus 2 tablespoons
1/2 cup white sugar
zest from 1 lemon
6 tablespoons fresh squeezed lemon juice ( about 1 1/2 lemons)
1 teaspoon vanilla extract
2 cups fresh blueberries, plus 1 cup
Pre-heat oven to 400 degrees F.
Mix together flour, baking powder and salt in a large bowl.
Stir in buttermilk, 1 cup sugar (brown + white) 4 tablespoons of lemon juice, zest and vanilla.
Mix together the remaining 2 tablespoons brown sugar, remaining 2 tablespoons lemon juice and the blueberries in small bowl or medium bowl as needed.
Place the butter in a 10-inch cast iron skillet and transfer to the preheated oven to melt, and heat the pan for 5 minutes.
Remove the hot skillet with the melted butter from the oven and pour in the batter. Top with the sugared blueberries; sprinkling them all over the pan evenly. Turn the oven down to 375 and bake for 20 minutes, then add another cup of berries on top of the cobbler.Bake for 10-15 more minutes. Serve with ice cream.
