Image credit: Jo Cooks

Blueberries​

• 4 cups blueberries (fresh or frozen)
• 2 tablespoon all-purpose flour
• ½ cup sugar (granulated)
• 1 tablespoon lemon zest

Cobbler​

• 1½ cups all-purpose flour
• ½ teaspoon salt (or to taste)
• ½ cup sugar (granulated)
• 2 teaspoon baking powder
• 6 tablespoon butter (unsalted, cold, cut into tbsp sized pieces.)
• 1 ¼ cup half and half (10% MF)

1. Prepare the Berries:
   • Preheat your oven to 375°F (190°C).
   • In a medium bowl, mix the blueberries with 2 tablespoons of flour, sugar, and lemon zest until well coated.
   • Transfer the berry mixture into an 8 or 9-inch square baking dish.
2. Make the Dough:
   • In a large mixing bowl, combine the flour, salt, sugar, and baking powder.
   • Add the butter and cut it into the dry ingredients using a pastry blender or two knives until the mixture becomes crumbly.
3. Assemble the Cobbler:
   • Pour in the cream and stir just until the dough comes together (avoid overmixing).
   • Drop spoonfuls of the dough evenly over the blueberries.
4. Bake & Serve:
   • Bake for 35–40 minutes, or until the topping is golden and the blueberries are bubbling.
   • Enjoy warm, dusted with powdered sugar or served with vanilla ice cream.

Storage Tips:​

• Allow the cobbler to cool completely before storing.
• Keep it in the original baking dish, tightly wrapped in plastic wrap.
• Store at room temperature (away from sunlight) for up to 3 days, or refrigerate for up to 1 week.