Perfect for the start of blueberry season here in Tallahassee!
This recipe is simple, easy and pairs beautifully with vanilla bean ice cream.
The orange juice and orange zest add the perfect amount of tang.
You might just be adding orange zest to all your blueberry dishes from now on! 

INGREDIENTS

• ¼ cup salted butter
• 1 cup all-purpose flour
• 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
• zest from one orange
• 3 tablespoons fresh squeezed lemon juice
• 3 tablespoons fresh squeezed orange juice
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries, washed and stems removed (about 9 ounces), plus 1 cup (about 4.5 ounces)

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. Mix flour, baking powder, and salt in a large bowl.
3. Stir buttermilk, 1/2 cup brown sugar, ½ cup white sugar, 2 tablespoons of the lemon juice, 2 tablespoons of orange juice, zest and vanilla.
4. Mix together the remaining 2 tablespoons brown sugar, remaining 1 tablespoon of lemon juice, remaining 1 tablespoon of orange juice, and the blueberries in small bowl.
5. Place the butter in a 10-inch cast-iron skillet (you can also use a 9x9 square or round baking dish) and transfer to the preheated oven to melt for 5 minutes.
6. 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.. Then bake 10-15 more minutes.
7. Transfer to a baking rack to cool slightly.
8. Serve with vanilla ice cream or whipped cream.