Place the rack in the center of the oven, preheat oven to 350F.

Melt butter on the stovetop in a 10-inch cast-iron skillet.

As the butter is melting, take out a medium mixing bowl. Add the flour, 1 cup of granulated sugar, baking powder, salt, cinnamon and lemon zest to the bowl. Whisk until combined. Add the milk, vanilla and lemon juice to the bowl. Whisk until the mixture is smooth.

Briefly swirl the skillet to butter the sides of the pan. Pour the batter into the skillet, directly on top of the melted butter. Add the blueberries to the skillet, evenly scattering them on top of the batter. Sprinkle the surface with remaining granulated sugar. If desired, reserve one tablespoon of the sugar to sprinkle on top of the finished baked cobbler, giving it added sparkle and texture.

Bake the berry cobbler for 30 minutes or until the topping is a beautiful golden brown and the blueberries are bubbly. Remove cobbler from the oven. Allow it to cool for 10 minutes.