¼cup(50 g) granulated sugar, plus 2 teaspoons for sprinkling
1 ¾teaspoonbaking powder
¼cup(56 g) unsalted butter, melted and slightly cooled
⅓cup(80 ml) buttermilk, room temperature
½teaspoonpure vanilla extract
Vanilla ice cream for serving
Preheat oven to 375° F. Grease an 8-inch square ceramic baking pan (a pie plate works too).
In a large bowl, whisk together sugar, cornstarch, cinnamon and salt. Add blueberries and stir until coated. Add lemon zest and juice and stir again.
Transfer mixture to prepared pan. Bake for 25 minutes or until the berries are bubbling around the edges. Start the cobbler topping while the berries are baking.
In a large bowl, whisk together flour, cornmeal, ¼ cup sugar, baking powder, baking soda and salt. Set aside.
In a separate bowl, whisk together the melted butter, buttermilk and vanilla. Two minutes before the berries come out of the oven, add the wet ingredients to the dry ingredients and mix just until combined.
Remove the berries from the oven and increase oven temperature to 425° F. Use a spoon to scoop a heaping tablespoon of dough, roll into a ball and lightly press it into a disc. Place on top of hot berries and repeat with remaining dough. Remember this doesn’t have to be exact. Fruit cobblers are meant to mimic a cobbled road! Whisk together 2 teaspoons sugar and ¼ teaspoon cinnamon. Sprinkle on top of dough.
Bake cobbler at 425° F for 15 to 18 minutes or until the dough is golden brown and the berries are bubbling. Let the cobbler cool for 15 minutes before serving warm with vanilla ice cream.
Important note about timing: The timing is important here. Make sure the cobbler dough is mixed together right before the blueberries come out of the oven. You don’t want the dough sitting there for too long before baking it. Then the dough has to go on the blueberries while they are still hot. The heat of the berries helps bake the cobbler dough from below so the center of the dough is cooked all the way through.Frozen blueberries may be used instead of fresh. Use the same amount of berries and mix the filling ingredients together when the berries are still frozen. The filling may be slightly more juicy, but still delicious!Store blueberry cobbler covered in the refrigerator for 2 or 3 days.Freeze blueberry cobbler for up to 1 month. Bake the cobbler, then let it cool completely. Wrap it in aluminum foil and store on a flat surface in the freezer. Defrost in the refrigerator overnight before reheating.Reheat blueberry cobbler in a 350 F oven for 10 minutes or until heated through.Recommended tools: Kitchen scale, mixing bowls, baking dish.