A delightful dessert combining the tangy zest of lemon with the sweetness of blueberries, topped with a buttery cobbler crust.
Preheat your oven to 350°F and grease a 9-inch pie plate.
Ensure the oven is fully preheated for even baking.
In a mixing bowl, combine the fresh blueberries, granulated sugar, cornstarch, and lemon zest. Toss until the blueberries are evenly coated.
Mix gently to avoid crushing the blueberries.
Transfer the blueberry mixture into the prepared pie plate, spreading it out evenly.
Ensure the blueberries are evenly distributed for consistent baking.
In another bowl, combine the all-purpose flour and unsalted butter. Use your fingertips to rub them together until the mixture resembles coarse crumbs.
Cold butter works best for achieving a crumbly texture.
Add the granulated sugar, milk, egg, and vanilla extract to the flour mixture. Stir until a smooth batter forms.
Avoid overmixing to keep the batter light.
Pour the batter over the blueberry mixture in the pie plate, spreading it out to cover the fruit.
Leave a small gap around the edges for the filling to bubble through.
Bake in the preheated oven for about 55 minutes, or until the topping is golden brown and firm.
Check for doneness by inserting a toothpick into the topping; it should come out clean.
Allow the cobbler to cool for at least 10 minutes before serving.
Cooling helps the filling set, making it easier to serve.
Serve warm, optionally topped with whipped cream or vanilla ice cream.
Serving warm enhances the flavors and pairs well with cold toppings.
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