Blueberry Cobbler

Ingredients

• 5 cups fresh blueberries, rinsed and drained
• 1 Tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 2 Tbsp all-purpose flour
• 1 cup all-purpose flour
• 1/4 cup granulated sugar, + 2 tsp for topping
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/8 tsp ground cinnamon
• 1/3 cup buttermilk
• 5 Tbsp unsalted butter, melted
• 1/2 tsp vanilla extract

Directions

1. Heat the oven to 375 degrees. Put the blueberries in a 9 by 9 by 2, or 11 by 7 by 2-inch baking dish, then drizzle the lemon juice over the top. In a small bowl, whisk the 1/3 cup granulated sugar with the 2 Tbsp flour, scatter it over the berries, and toss everything together. Bake until the fruit is heated through and bubbling around the sides, about 25 minutes.
2. While the berries bake, make the topping. In a medium mixing bowl, whisk together the 1 cup flour, 1/4 cup sugar, baking powder, baking soda, salt, and cinnamon, then create a hollow in the middle.
3. In another mixing bowl, whisk the buttermilk, butter, and vanilla together. Right before the blueberry filling is ready to leave the oven, add the buttermilk mixture to the flour mixture and fold just until the batter comes together and no dry flour streaks remain.
4. Take the hot filling out of the oven, raise the oven temperature to 400, and right away drop spoonfuls of batter over the blueberries, making each mound about the size of a golf ball. A cookie scoop is handy here, but two spoons do the job just fine.
5. Sprinkle the dough with sugar, then bake again until the filling is bubbling once more and the biscuit topping is baked through, not doughy in the center, about 12 – 14 minutes. Serve warm with vanilla ice cream.