1/2cup1 stick unsalted butterroom temperature, and cut into cubes
1/2teaspoonscoarse sugar or turbinado sugar for sprinklingoptional
Preheat oven to 350 degrees F.
Lightly spray a 9x13-inch baking dish with cooking spray.
Clean berries and add them to a large bowl.
Add lemon juice and zest, and stir to combine.
Whisk together 1/4 cup sugar, 1 tablespoon flour, and cinnamon in a small bowl. Sprinkle over berries and toss to coat. (If you are using frozen berries, add an extra tablespoon of flour).
Put the blueberry mixture into the prepared baking dish.
Whisk together flour, 3/4 cup sugar, baking powder, and salt in a medium bowl.
Cut butter into pieces and blend into flour mixture until small crumbles form. Use a pastry cutter or forks to cut the butter in.
Gradually add milk and stir after each addition until well mixed.
Spoon the batter onto blueberries and spread slightly. The mixture will be thick but will spread while baking. If desired, sprinkle a small amount of coarse sugar on top to make the crust sparkle.
Bake in the preheated oven for 40-45 minutes or until golden brown.
Let the cobbler cool slightly, then serve warm with vanilla ice cream.
Store leftovers in the refrigerator.
For frozen berries, increase the flour in the filling to 2 tablespoons total. The cobbler will be runnier if made with frozen fruit.
Some blueberries are sweeter than others. I recommend taste testing a few, and if they are very tart, then add a little more sugar to the filling. Using up to 1/2 a cup of total sugar in the filling will work fine.
It is easier to cut the butter into small squares as soon as you get it out of the refrigerator instead of after it has softened.
This recipe has just a touch of cinnamon flavor. You can double the amount of cinnamon and add 1/8 teaspoon of ground nutmeg if you prefer.