• 1 Tablespoon unsalted butter to grease pie dish
• 4 cups of fresh blueberries (frozen berries can be used in off-season) • ½ cup sugar • 2 Tablespoons cornstarch • 2 Tablespoons fresh lemon juice • 1 teaspoon lemon zest • ¼ teaspoon salt • 1 Tablespoon unsalted butter
For Cobbler Topping:
• 2 cups all-purpose flour • 3 Tablespoons sugar • 1 teaspoon salt • 1 teaspoon baking powder • ½ cup (8 Tablespoons) unsalted butter, cold and cut into 1-inch cubes • 1 cup heavy cream • 2 Tablespoons heavy cream + 1 Tablespoon sugar (for brushing over cobbler)
Preheat the oven to 375 degrees. Put a cookie sheet on the bottom rack of the oven (this will catch any spillover during baking.) Grease a 9-inch pie dish with 1 Tablespoon of butter and set aside.
To prepare the filling, in a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, and salt. Mix well and transfer to pie dish. Dot filling evenly with tiny pieces of butter and set aside.
To prepare the cobbler topping, in a large bowl, combine flour, sugar, salt and baking powder and mix well.
Add cold butter cubes to flour mixture and pinch with your fingers until butter is the size of tiny peas.
Add the heavy cream and gently mix with your hands just until you make a soft dough. Do not knead the dough.
Drop dollops of dough over blueberries. Brush with remaining heavy cream and sprinkle with remaining sugar.
Bake for 45-50 minutes on center rack in the oven until biscuits are golden and filling is bubbling.
Let cool slightly and serve warm with vanilla ice cream or freshly whipped cream.