Call it a slump, dump, sonker, or cobbler; it’s all-American goodness! I love making this for the 4th of July when blueberries are at their best. Fresh fruit baked with light and fluffy cobbler topped with vanilla ice cream makes a great summer treat. This is best served warm, and as always, I prefer fresh lemon juice!
Preheat oven to 400. In a 10 inch oven proof skillet, (I used cast iron), combine the blueberries, 1/2 cup sugar, water, lemon peel, and lemon juice and bring to a boil over medium high heat. Reduce heat and simmer, uncovered, for 9-11 minutes, or until slightly thickened. Stir occasionally.
Meanwhile, whisk flour, sugar, baking powder, and salt together in a small bowl. Cut in cold butter until mixture resembles coarse crumbs.
Pour in the milk and stir just until moistened.
Drop batter in 5-6 lumps over the blueberry mixture.
Bake, uncovered, for 17-20 minutes, or until the cobbler becomes golden brown. Serve warm, topped with vanilla.