Texas Style Blueberry Cobbler

Wayne

3 cups blueberries

1½ cups sugar divided

Zest of 1 lemon

1½ sticks butter divided

1½ cup flour

2½ tsp baking powder

1½ cup milk

Preheat oven to 350°

Combine ¼ cup sugar with lemon zest, stir to throughly combine

Whisk remaining sugar, flour, and baking powder together and set aside

Add 1 tbs lemon-sugar to berries in a medium bowl and mash with a whisk, fork, or potato masher until mostly broken up with some whole berries remaining. Set aside.

Melt 1 stick (8 tbs) butter and cool.

Whisk together flour mixture, melted butter, and milk. *if using unsalted butter, throw in heavy pinch of coarse salt.

Cut remaining ½ stick butter into 4 pieces and place them in a 9" x 13" pan. Place in hot oven until melted - about 5 to 8 min.

*Carefully* remove hot pan from oven and place on a level, heat-proof surface.

Pour batter into pan and dollop berry mixture all over. Sprinkle with remaining lemon-sugar.

Return to oven and bake 40 to 45 minutes, until golden-brown, bubbling, and crisp at the edges.

Let cool at least 30 minutes before cutting to allow berries to set.

Serve it warm with ice cream or eat it cooked for breakfast with coffee.

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