This absolutely sums up summer for me. The hint of fragrant lavender, luscious heaps of sweet blueberries with a sunny golden cake-like crust. Although cobblers are served warm this one I most enjoy served cold during the summer months with an ample dollop of vanilla ice cream.
Blueberry Lavender Cobbler
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4 cups blueberries, fresh or frozen
1/2 cup sugar
grated lemon zest of 1 lemon
1 1/2 teaspoons dried culinary lavender buds, crushed
6 tablespoons of butter
1 cup unbleached all purpose flour
3/4 cup white granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
Lavender sugar, to sprinkle on top
Preheat oven to 350ºF (180ºC).
Using a mortar and pestle, place the dried lavender buds into the mortar and using the pestle grind until finely ground.
Place the blueberries, sugar, lemon zest and ground lavender buds into a bowl, stir to combine and set aside allowing the ingredients to slightly mellow while getting on with the rest of the recipe.
Cut the butter into pieces and place in a 9 x 13 inch rectangle baking dish. Place the pan in the oven while it preheats to allow the butter to melt. Once melted, carefully remove the baking dish from the oven and place on a heat proof surface.
In another bowl, add the flour, sugar, baking powder and salt and whisk together. Stir in the milk until just combined.
Pour the blueberry mixture over the melted butter in the baking dish and spoon the batter over top. Sprinkle with lavender sugar.
Bake in the preheated oven for about 35 to 40 minutes, or until lightly golden on top.
Serve warm or chilled with a generous scoop of vanilla ice cream.