Blueberry Cobbler

1. FOR THE FILLING: Adjust oven rack to lower-middle position and heat oven to 375 degrees. Line rimmed baking sheet with aluminum foil. Whisk sugar, cornstarch, cinnamon, and salt together in large bowl. Add berries and mix gently until evenly coated; add lemon zest and juice and mix to combine. Transfer berry mixture to 9-inch pie plate, place plate on prepared baking sheet, and bake until filling is hot and bubbling around edges, about 25 minutes.
2. FOR THE BISCUIT TOPPING: Meanwhile, whisk flour, 1⁄4 cup sugar, cornmeal, baking powder, baking soda, and salt together in large bowl. Whisk buttermilk, melted butter, and vanilla together in small bowl. Combine remaining 2 teaspoons sugar with cinnamon in second small bowl and set aside. One minute before berries come out of oven, add wet ingredients to dry; stir until just combined and no dry pockets remain.
3. TO ASSEMBLE AND BAKE: Remove berries from oven; increase oven temperature to 425 degrees. Divide dough into 8 equal pieces and place them on hot filling, spacing them at least 1⁄2 inch apart (they should not touch). Sprinkle each mound evenly with cinnamon sugar. Bake until filling is bubbling and biscuits are golden brown on top and cooked through, 15 to 18 minutes, rotating pie plate halfway through baking. Transfer pie plate to wire rack and let cool 20 minutes; serve warm.

While the blueberries are baking, prepare the ingredients for the topping, but do not stir the wet ingredients into the dry ingredients until just before the berries come out of the oven. A standard or deep-dish 9-inch pie plate works well; an 8-inch square baking dish can also be used. Serve with vanilla ice cream or WHIPPED CREAM.

BLUEBERRY COBBLER WITH GINGERED BISCUITS
Add 3 tablespoons minced crystallized ginger to flour mixture and substitute 1⁄8 teaspoon ground ginger for cinnamon in sugar for sprinkling on biscuits.

ALL-SEASON BLUEBERRY COBBLER
Thaw 36 ounces frozen blueberries (6 cups) 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. Mix syrup with berries and other filling ingredients; increase baking time for filling to 30 minutes and increase baking time in step 3 to 20 to 22 minutes.