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FILLING
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1/2
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cup
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granulated sugar (3 1/2 ounces)
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1
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Tbs
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cornstarch
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pinch
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ground cinnamon
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pinch
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table salt
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6
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cups
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fresh blueberries (30 ounces), picked over
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... If using frozen blueberries, 36 oz or 6 cups, preferably wild
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1 1/2
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tsp
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grated lemon zest
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1
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Tbs
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lemon juice
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.
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.
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BISCUIT TOPPING
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1
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cup
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unbleached all-purpose flour (5 ounces)
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2
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Tbs
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cornmeal , stone-ground
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1/4
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cup
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granulated sugar , plus 2 teaspoons for sprinkling
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2
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tsp
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baking powder
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1/4
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tsp
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baking soda
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1/4
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tsp
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table salt
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4
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Tbs
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unsalted butter (1/2 stick), melted
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1/3
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cup
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buttermilk
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1/2
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tsp
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vanilla extract
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1/8
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tsp
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ground cinnamon
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1
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Adjust oven rack to lower-middle position and heat oven to 375°.
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2
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FOR THE FILLING: Stir sugar, cornstarch, cinnamon, and salt together in large bowl. Add berries and mix gently with rubber spatula until evenly coated; add lemon zest and juice and mix to combine. Transfer berry mixture to 9-inch glass pie pan, place pie pan on rimmed baking sheet, and bake until filling is hot and bubbling around edges, about 25 minutes. IF USING FROZEN BLUEBERRIES: Thaw frozen blueberries in colander set over bowl to catch juices. Transfer juices (you should have about 1 cup) to small saucepan; simmer over medium heat until syrupy and thick enough to coat back of spoon, about 10 minutes. For frozen blueberries, increase baking time to 30 minutes.
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3
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FOR THE BISCUIT TOPPING: Whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda, and salt in large bowl to combine. Whisk melted butter, buttermilk, and vanilla in small bowl. Mix remaining 2 teaspoons sugar and cinnamon in second small bowl and set aside. One minute before berries come out of the oven, add wet ingredients to dry ingredients; stir with rubber spatula until just combined and no dry pockets remain.
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4
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TO ASSEMBLE AND BAKE COBBLER: Remove berries from oven; increase oven temperature to 425 degrees. Pinch off 8 equal-sized pieces biscuit dough and place on hot berry filling, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound of dough with cinnamon-sugar. Bake until filling is bubbling and biscuits are golden brown on top and cooked through, 15 to 18 minutes. Cool cobbler on wire rack 20 minutes and serve.
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5
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STEP-BY-STEP ASSEMBLING THE COBBLER: Place fruit mixture in pie plate, set plate on rimmed baking sheet, and bake until hot and bubbling around edges, about 25 minutes.
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6
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Pinch off eight equal-sized pieces biscuit dough and place on hot berry filling, spacing them at least 1/2 inch apart.
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7
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Sprinkle each mound of dough with cinnamon-sugar. Bake until biscuits are golden brown on top and cooked through, 15 to 18 minutes. IF USING FROZEN BLUEBERRIES: Increase baking time to 20 to 22 minutes.
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