Blueberry – Lemon Cobbler

Ingredients:

• Fairhill Farms Frozen Blueberries 4 cups
• Ginger Evans Sugar 1/2 cup
• Coburn Farms Butter 6 tbs
• Lemon, zested and sliced 1 lemon
• Crown Creamery Vanilla Ice Cream As Desired
• Cobbler Batter
• Ginger Evans All Purpose Flour 1 cup
• Ginger Evans Sugar 1 cup
• Ginger Evans Baking Powder 2 tsp
• Coburn Farms Milk 3/4 cup
• Marcum Cinnamon to taste
• Marcum Salt 1/4 tsp

Directions:

1. Preheat oven to 350°F. Coat a 9" cooking pan with baking spray to ensure cobbler does not stick.
2. Slice butter into pieces and microwave for 30-45 seconds or until melted.
3. In a large bowl, combine blueberries, lemon zest, and sugar. Stir to ensure everything is incorporated.
4. In a separate bowl, mix together all of your batter ingredients. Stir in the milk to combine everything.
5. Pour melted butter over blueberry mixture then add to the pan.
6. Drizzle batter over top of the blueberries, and sprinkle with more cinnamon.
7. Bake for 35-40 minutes, allow the crust to get golden brown for the ideal texture.
8. Serve cobbler warm and garnish with a scoop of ice cream.

Recipe tips:

• Use fresh blueberries if desired
• Add a tsp of vanilla extract for extra flavor
• Garnish with fresh mint, basil, or extra lemon zest for an added component.