Ingredients

• ¼ cup salted butter, plus ¼ cup
• ¼ cup maple syrup
• 1 cup all-purpose flour
• ½ cup cornmeal
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup buttermilk
• ½ cups brown sugar, plus 2 tablespoons
• ½ cup white sugar
• zest from one lemon
• 6 tablespoons fresh squeezed lemon juice (typically 1 1/2 lemons)
• ½ tsp vanilla extract
• ½ tsp almond extract
• 2 cups fresh blueberries, washed and stems removed (about 9 ounces), plus 1 cup (about 4.5 ounces)

Directions

• Preheat oven to 400°F.
• Mix the flour, cornmeal, baking powder, and salt in a large bowl.
• Stir in the buttermilk, 1 cup sugar (brown + white), 4 tablespoons of the lemon juice, zest, and almond & vanilla extract.
• Mix the remaining 2 tablespoons brown sugar, remaining 2 tablespoons lemon juice, and the blueberries in medium bowl.
• Place the butter in a 10-inch cast-iron skillet (or a 9×9 square or round baking dish) and transfer to the preheated oven to melt the butter and heat the pan for 5 minutes (be careful to not leave it in longer or you could burn the butter). Meanwhile in a small saucepan, melt ¼ cup butter and maple syrup, remove from heat, and set aside.
• Remove the hot skillet with the melted butter from the oven and pour in the batter. Top with the sugared blueberries – sprinkling them all over the pan evenly. Turn the oven down to 375 degrees and bake for 20 minutes, then add another cup of berries on top of the cobbler, strategically placing them to make it pretty. Then bake 10-15 more minutes. If you want it a little more golden on top, turn on the broiler for 30-seconds – 1 minute. Brush with maple butter.
• Transfer to a baking rack to cool slightly. Serve with ice cream or whipped cream.