Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with 4 tablespoons of unsalted butter and melt it in the oven for 5-7 minutes.

Melt ½ cup of butter in a saucepan over medium heat, swirling occasionally for about 6-8 minutes until it turns amber.

In a medium bowl, toss together blueberries, ¼ cup granulated sugar, and lemon zest. Set aside.

In a large mixing bowl, whisk flour, baking powder, and salt. Add milk, remaining sugar, vanilla, and browned butter. Mix until smooth.

Pour batter into the melted butter in the pan. Spoon blueberry mixture on top without mixing.

Sprinkle the cobbler with 2 tablespoons of sugar and bake for 45-50 minutes until golden brown.

Remove from oven and cool for at least 30 minutes before serving warm, ideally with ice cream.