Preheat your oven to 375°F (190°C) and lightly grease a baking dish. In a large mixing bowl, combine the blueberries with sugar and lemon juice, stirring gently until the berries are coated and juices start to release. Pour this mixture into your prepared baking dish, spreading it out evenly.
In a separate bowl, whisk together the flour, a pinch of salt, and the cold butter. Use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. This creates a flaky, crumbly topping.
Sprinkle the crumbly topping evenly over the berry filling, covering it completely but loosely. This allows steam to escape and helps the topping turn golden and crisp during baking.
Place the baking dish in the preheated oven and bake for about 40 minutes, or until the topping is golden brown and crisp, and the berry filling is bubbling around the edges.
Remove the cobbler from the oven and let it rest for a few minutes. The aroma of baked berries and toasted topping will fill your kitchen. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
