This recipe is SO easy and tastes delicious! 'Tis the season for blueberries, and why not use the fresh market produce to your advantage? The lemon juice and zest add a little bit of tart to the sweet cobbler, which gives an unexpected "bite"; much to your guests delight. This recipe is great over a campfire or right on the stove!
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon minced dried lavender
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 cup granulated sugar plus 1 tablespoon
- Juice and zest of 1 lemon
- 1 scraped vanilla bean
- 2 cups blueberries
- Vanilla bean ice cream or lightly sweetened whipped cream, for serving, optional
- Preheat the oven to 350 degrees F.
- Place the butter in an 8-inch cast-iron skillet and transfer to the preheated oven to melt.
- Meanwhile, mix together the flour, baking powder, lavender and salt in a bowl.
- Stir in the milk, 1 cup sugar, the lemon juice, zest and vanilla to combine.
- Mix together the remaining tablespoon sugar and the blueberries in another bowl.
- Remove the hot skillet with the melted butter from the oven and pour in the batter.
- Top with the sugared blueberries.
- Bake until brown and the batter has risen up and around the fruit, about 30 minutes.
- Transfer to a rack to cool slightly.
- Serve with vanilla bean ice cream or lightly sweetened whipped cream.