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johnredbeard
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Preheat the oven to 350F.
Brown the butter in a 10″ cast iron skillet over medium heat. Melt down the butter and continue to stir until it goes quiet and turns brown.
Pour the butter into a mixing bowl and let it cool for about 15 minutes. Don’t clean the skillet as this is what we will use to bake the cobbler.
While the butter cools, whisk together the flour, baking powder, and salt in a small bowl and set aside.
Then, combine the blueberries, lemon zest, and 1 tbsp sugar in another bowl and set aside.
Once the butter has cooled (it can be a little warm but not hot), pour in the sugar and vanilla and whisk to combine.
Then whisk in half of the dry ingredients, then the milk, then the rest of the dry ingredients. The batter should be the consistency of thin pancake batter.
Pour the batter into the same skillet used to brown the butter.
Scatter a handful of blueberries on top, then evenly disperse the cream cheese bits throughout the cobbler.
Top with the remaining blueberries and bake for 35-40 minutes.
Allow the cobbler to cool for at least 30 minutes. Then sprinkle with a dusting of powdered sugar and serve with vanilla ice cream. Enjoy!