1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly to prevent sticking.
2. In a large mixing bowl, combine the blueberries, granulated sugar, lemon juice, and lemon zest. Toss gently to coat the blueberries evenly.
3. Spread the blueberry mixture evenly into the prepared baking dish, ensuring that the layer is uniform.
4. In a separate bowl, whisk together the flour, baking powder, and salt until well combined.
5. Gradually add the softened butter to the flour mixture, using a pastry cutter or fork to incorporate the butter until the mixture resembles coarse crumbs.
6. Stir in the milk until the batter is smooth and uniform.
7. Spoon the batter over the blueberry mixture, spreading it evenly to cover the surface.
8. Carefully pour the boiling water over the batter. Do not stir.
9. Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the crust is golden brown and the blueberry filling is bubbly.
10. Once baked, remove the cobbler from the oven and allow it to cool slightly before serving.
11. Serve warm, accompanied by a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch.
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