Blueberry Pancake Cobbler

1. Prepare Blueberries

Preheat your oven to 350°F (175°C) and line a baking sheet with foil. In a 1-quart baking dish, gently toss 2 cups of fresh blueberries with the zest and juice of half a lemon.

2. Create Batter

In a medium bowl, whisk together 4 tablespoons of melted unsalted butter, ½ teaspoon of kosher salt, 4 tablespoons of granulated sugar, 6 tablespoons of whole milk, and ½ teaspoon of vanilla extract.

3. Combine Dry Ingredients

Whisk in 1 teaspoon of baking powder, ¼ cup of whole-wheat flour, and ½ cup of all-purpose flour into the wet mixture. Stir gently until the batter is just combined.

4. Assemble Cobbler

Dollop and spread the batter over the prepared blueberries, sprinkle the remaining sugar over the top, and drizzle ¼ cup of hot water evenly across the surface.

5. Bake

Place the baking dish on the prepared baking sheet and bake in the preheated oven for 30 minutes, until the top is golden brown and the blueberries are bubbling at the edges.

6. Serve

Serve the Blueberry Pancake Cobbler warm, optionally topped with plain yogurt or cold cream.