You're probably familiar with the style of American cobblers that top sweetened fruit with a cake, biscuit, or other pastry dough. This one's a little different, and I like it better. Here, a pancake-like batter goes on the bottom of the pan and the fruit is strewn over the top. In the oven, the fruit bakes into the batter, melding the two perfectly.
1/4 cup butter, cut into pieces
2.25 ounces all-purpose flour (about 1/2 cup)
1/2 cup sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 1% low-fat milk
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
2 1/2 cups fresh blueberries
2 cups vanilla fat-free ice cream
How to Make It
Preheat oven to 350°. Place butter in an 8-inch square metal baking pan; place pan in oven 3 minutes or until butter melts.
While butter melts, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 6 tablespoons sugar, baking powder, and salt in medium bowl; stir with a whisk until blended. Combine milk, lemon rind, and vanilla; add to flour mixture, stirring with a whisk just until moist.
Pour batter over melted butter in pan (do not stir); top with blueberries. Sprinkle with remaining 2 tablespoons sugar. Bake at 350° for 35 to 40 minutes or until bubbly and crust is lightly browned. Serve with ice cream.