Ingredients:
4 cups fresh blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons turbinado sugar (optional, for topping)
Directions:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, combine the blueberries, 1/4 cup granulated sugar, lemon juice, and lemon zest. Pour the mixture into the prepared baking dish.
In a separate bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, and salt.
Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
Add the milk and vanilla extract to the flour mixture, stirring just until combined.
Drop spoonfuls of the batter over the blueberry mixture, spreading it slightly to cover most of the blueberries. Sprinkle with turbinado sugar if desired.
Bake for 35-40 minutes or until the top is golden brown and the blueberries are bubbly.
Let the cobbler cool for a few minutes before serving. Serve warm, with a scoop of vanilla ice cream if desired.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 270 kcal | Servings: 8 servings