This Rustic Lemon-Blueberry Cobbler brings the taste of summer into your kitchen, combining the tangy brightness of lemon with the sweet burst of fresh blueberries. It's a straightforward recipe that promises a comforting, golden-brown dessert, perfect for any occasion.
Blueberries: The star of this dish, providing natural sweetness and a juicy texture.
Lemon zest and juice: Adds a bright, tangy flavor that complements the blueberries.
Granulated sugar: Sweetens both the fruit and the batter, balancing the tartness of the lemon.
All-purpose flour: Forms the base of the batter, giving structure to the cobbler.
Baking powder: Helps the batter rise, ensuring a light and fluffy texture.
Salt: Enhances the flavors, making the sweet and tangy notes pop.
Unsalted butter: Adds richness and moisture to the batter.
Milk: Combines with the flour and butter to create a smooth batter.
Turbinado sugar: Sprinkled on top for a delightful crunch and a hint of caramel flavor.
This cobbler pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a citrus twist, try serving it with a lemon sorbet on the side. It’s also delightful with a drizzle of warm custard.
Start by preheating your oven to 375°F (190°C). While it's warming up, lightly grease a 9-inch square baking dish — this will ensure your cobbler doesn't stick and makes for easy serving.
In a medium bowl, combine your blueberries, lemon zest, lemon juice, and half of the granulated sugar. Stir gently, making sure all the berries are well coated and set this mixture aside to let the flavors meld.
Next, grab another bowl and whisk together the flour, baking powder, salt, and the remaining sugar. Once mixed, pour in the melted butter and milk. Stir until you have a smooth batter, free of lumps.
Pour this batter into your prepared baking dish, spreading it evenly. Don’t worry if it seems a bit thin; it will puff up beautifully as it bakes.
Spoon the blueberry mixture over the batter, distributing it evenly so every bite gets a good mix of fruit and cake. Finally, sprinkle the turbinado sugar across the top for that irresistible crunch.
Bake for 40-45 minutes. The top should turn a lovely golden brown, and a toothpick inserted into the batter should come out clean. Once done, let it cool slightly before serving.
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