1/4 teaspoonsalt(1/2 teaspoon if using unsalted butter)
1 tablespoonraw sugaror other sugar for dusting top
Make Lemon Honey Sauce
Add all sauce ingredients in a small saucepan. Bring to a low boil over medium-high heat, stirring constantly. Reduce heat to low and stir until thickened, about 1 minute more, if needed (it may thicken right after boiling - that's okay).
Remove from heat. If the sauce gets too thick for pouring, thin it with a little water as needed. Set aside.
Heat oven to 350 degrees.
Pour half the lemon sauce over the fresh or frozen blueberries in a medium bowl (a little more than 1/3 cup sauce). Stir well and then spread the berries evenly in the bottom of a 10-inch cast iron skillet (or 8x8 or 9x9 baking pan). Pour remaining sauce into a small pitcher for serving with the cobbler.
In a medium mixing bowl, whisk the melted butter, milk, 2/3 cup sugar, flour, zest, baking powder, and salt until smooth (a few lumps are okay).
Dollop dough evenly over berries and use a spatula to spread almost to edges. Some areas of berries should show through. Sprinkle with 1 tablespoon of raw sugar.
Bake for 35-40 minutes (frozen will take 40-45 minutes), until berries are bubbling around the edge, cobbler is browned, and a toothpick in the cake area comes out clean.
Let cool about 10 minutes and then serve warm, passing the remaining lemon sauce to drizzle over each serving.
*Grate all the zest from 1-2 large lemons and use 1 teaspoon in the sauce and the remaining 2 teaspoons (or more) in the dough.Storing Leftovers: While cobbler is best eaten the day it's made, we've found that if you portion the leftovers into serving-size glass containers they can be heated and enjoyed over the next couple of days.