The summer fruits that we have ripe, around the corner from our home in Ontario, straight from the farm brings me so much inspiration. Peaches, strawberries, raspberries and blueberries are summer staples in our house. I always made my fruit cobbler with the fruit on the bottom but this recipe, that I adapted and tweaked from Divas Can Cook), has converted me to a new way of making the best, most-summery cobbler.
Ingredients
3 cups ripe fresh blueberries
1 whole lemon, zested
1 cup sugar, divided
1 1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup butter, browned
1 teaspoon vanilla extract
1 cup whole milk
Directions
Preheat oven to 400 F.
In a small bowl toss blueberries, lemon zest, and 1/4 cup sugar. Give them a little smash to get some juices out.
In a saucepan, brown butter on the stove over medium heat until it stops foaming. Set aside to cool slightly.
In a large bowl whisk together flour, baking powder, salt and 3/4 cup sugar. Add milk and vanilla. Slowly incorporate the browned butter.
Pour batter into large, buttered casserole dish. Pour the blueberries on top of batter, wiggling the dish a little to settle the berries.
Bake for 35 minutes or until the middle is set. Cool 10 - 20 minutes. Optional: top with vanilla ice cream when serving.
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