Unsalted butter, for greasing the baking dishes
1 cup all-purpose flour
¼ cup plus 2 tablespoons sugar
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
Grated zest of 1 lemon
6 ounces crème fraîche
¼ cup heavy cream
1 ¼ pounds blueberries
1 tablespoon cornstarch
1 teaspoon freshly squeezed lemon juice
1 teaspoon Turbinado sugar
Preheat the oven to 400ºF. Butter 4 individual baking dishes. Whisk together the flour, ¼ cup of the sugar, baking powder, salt, and lemon zest in a large bowl. Blend together the crème fraîche and cream in a small bowl, add to the flour mixture, and stir until just combined.
Combine the blueberries, remaining 2 tablespoons of the sugar, cornstarch, and lemon juice in a large bowl and toss to coat. Divide the blueberry mixture among the baking dishes. Divide the dough among the baking dishes, dropping it by the tablespoonful onto the blueberries. Sprinkle the cobblers with the Turbinado sugar. Bake for 20 to 25 minutes, or until golden brown and bubbling around the edges. Let cool slightly and serve.
Makes 4 individual cobblers. Blueberry and lemon is a flavor combination made in heaven. Huckleberries may be substituted for the blueberries. Perfect with vanilla or lemon ice cream.