Blueberry Cobbler

Source: Cook's Illustrated
Serves: 8

Filling
1/2 cup sugar
1 T cornstarch
A pinch of ground cinnamon
A pinch of salt
6 cups fresh blueberries (30 oz)
1 1/2 teaspoons grated lemon zest
1 T freshly squeezed lemon juice

Topping
1 cup all-purpose flour
2 T stone-ground cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup buttermilk
4 oz (1/2 stick) butter, melted
1/2 teaspoon vanilla extract
2 teaspoons sugar mixed with 1/8 teaspoon ground cinnamon, for sprinkling

Preheat oven to 375 degrees. Prepare the filling by combining sugar, cornstarch, salt, and cinnamon. Gently mix in the berries with a rubber spatula until coated. Add the lemon zest and juice. Put the filling in a glass 9 inch pie plate, set on a baking sheet to catch drips, and bake ~25 minutes or until the edges are bubbly.

Meanwhile, prepare the topping. Combine dry ingredients. Whisk together buttermilk, melted butter, and vanilla. About 1 minute before berries come out of the oven, combine the wet and dry ingredients until no pockets of flour remain. Remove the berries from the oven and increase oven temperature to 425 degrees. Pinch off 8 equal pieces of topping and arrange on top of the berries about 1/2 inch apart. They should not be touching. Sprinkle cinnamon sugar over each mound and return the cobbler to the oven. Bake for 15-20 minutes or until topping is golden and filling is bubbly. Cool on a rack for 20 minutes before serving. Serve warm with a scoop of vanilla ice cream or lightly sweetened whipped cream.