Blueberry Cobbler

This is just an all around great dessert that hits many different flavors and textures.  Make sure to top it off with vanilla ice cream to make it even more indulgent.

ingredients:
Filling:
1.  36 ounces frozen blueberries (about 6 cups) or 30 ounces of fresh blueberries (about 6 cups)
note: - If using fresh blueberries, make sure they are large (around 1/2" in diameter).  Taste them to see if they are sweet.  If the only blueberries available are small and sour, use frozen
2.  3.5 ounces granulated sugar - 1/2 cup
3.  1 TBL cornstarch
4.  pinch ground cinnamon
5.  pinch table salt
6.  1 1/2 tsp grated lemon zest
7.  1 TBL + 1 tsp lemon juice
note: - measure the lemon zest and lemon juice exactly.  I added 1 tsp to the juice and it made a noticeable difference so be precise when you measure.

Biscuit Topping:
8.  1 cup unbleached all-purpose flour (5 ounces)
9.  2 TBL stone-ground cornmeal
10.  1/4 cup granulated sugar plus 2 teaspoons for sprinkling
11.  2 tsp baking powder
12.  1/4 tsp baking soda
13.  1/4 teaspoon table salt
14.  4 TBL unsalted butter (1/2 stick), melted
15.  1/3 cup buttermilk
16.  1/2 teaspoon vanilla extract
17.  1/8 teaspoon ground cinnamon  

18.  9" pie plate on a baking tray lined with foil
19.  haagen dazs vanilla ice cream.  This is the best brand, trust me.


recipe:
1.  Thaw frozen blueberries in colander set over bowl to catch juices until you have about 1 cup of juice.  This could take an hour or two.
2.  Transfer juices to small saucepan and simmer over medium heat until syrupy and thick enough to coat back of spoon, about 10 minutes.
note: - If using fresh blueberries, skip the first 2 steps and ignore the syrup.
3.  Adjust oven rack to lower-middle position and heat oven to 375 degrees.
4.  For the filling, stir sugar, cornstarch, cinnamon, and salt together in a large bowl.
5.  Add berries, with syrup, and mix gently with rubber spatula until evenly coated.
6.  Add lemon zest and juice and mix to combine. Transfer berry mixture to 9-inch pie pan,
place pie pan on rimmed baking sheet lined with aluminum foil, and bake until filling is hot and bubbling around edges, about 30 minutes (25 minutes for fresh blueberries).
7.  For the biscuit topping, whisk flour, cornmeal, 1/4 cup sugar, baking powder,
baking soda, and salt in large bowl to combine.
8.  Whisk melted butter, buttermilk, and vanilla in a separate small bowl.
9.  Mix remaining 2 teaspoons sugar and cinnamon in another separate small bowl and set aside.
10.  One minute before berries come out of the oven, add wet ingredients to dry ingredients and stir with rubber spatula until JUST combined and no dry pockets remain.
11.  Remove berries from oven and increase oven temperature to 425 degrees.
12.  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). You should get 7 biscuits around the outside and 1 biscuit in the middle.
13.  Sprinkle each mound of dough with the cinnamon-sugar.
14.  Bake until filling is bubbling and biscuits are golden brown on top and cooked through, 20 to 22 minutes (15 to 18 minutes for fresh blueberries)
15.  Cool cobbler on wire rack for 20 minutes, then using a large serving spoon, scoop berries, syrup, and 1 biscuit into a small bowl.  Top with a scoop of haagen dazs vanilla ice cream.  Serve and enjoy while hot.
note:- This actually keeps pretty well for a day or two.  Individual portions can be microwaved until hot then served.  It will still taste great.