Blueberry Cobbler

Preheat a conventional oven to 350°F fan‑forced (350°F).

In a medium bowl, combine the blueberries, lemon zest, lemon juice, ground cardamom, and ¼ cup of the caster sugar; toss gently to coat the fruit evenly.

Place the diced butter in a 1.75 L (approximately 7‑inch) baking dish and put the dish in the preheated oven for 2–3 minutes, just until the butter melts but does not brown.

While the butter melts, whisk together the self‑raising flour, fine sea salt, and the remaining ¼ cup of caster sugar in another medium bowl until fully combined.

Create a well in the dry mixture and slowly whisk in the milk, stirring until a smooth batter forms with no lumps.

Remove the baking dish from the oven; carefully pour the batter over the melted butter, spreading it gently to cover the bottom of the dish.

Evenly distribute the tossed blueberries over the batter, allowing the fruit to sit on top of the dough.

Return the dish to the oven and bake for 35–40 minutes, or until the top is golden brown and a skewer inserted into the cake‑like portion comes out clean.

Allow the cobbler to rest for 5 minutes before serving, then serve warm with a scoop of ice cream on the side.