- 12 tablespoons unsalted butter, divided
- 1 1/2 cups granulated sugar, divided plus 2 tablespoons for sprinkling on top
- 2 teaspoons lemon zest
- 3 cups blueberries
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoons salt
- 1 1/2 cups milk
- 1 teaspoon vanilla
Preheat oven to 350 degrees. Place 4 tablespoons of butter into a 9 x 13 pan. Place in the oven to melt. (I do this when the oven is heating up). Once melted remove from the oven and set aside.
Brown the butter
Add 1/2 cup butter to a small saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this. Set aside to cool.
Make blueberry filling
In a medium bowl combine blueberries, 1/4 cup sugar and lemon zest, set aside.
Meanwhile In a large bowl combine flour, baking powder and salt. Add the milk, the remaining 1 1/4 cup of sugar, vanilla and melted butter into the flour mixture and mix until smooth.
Pour batter into the prepared baking dish.
Assemble / Bake
Drop spoonfuls of the blueberry mixture ontop of the batter.
Sprinkle with 2 tbsp sugar and bake until golden brown and edges are crisp, 45 to 50 minutes.
Cool for 30 minutes before serving and serve with ice cream if desired!