Homemade Blueberry Cobbler

Preheat the oven to 350°F. Grease a 9×13-inch baking dish with softened butter.

Add the berries, lemon juice, and vanilla to the pan, stirring to combine. Add the sugar, cornstarch, cinnamon, nutmeg, and salt; stir to combine, then spread the filling into an even layer; set aside.

Add the flour, sugar, baking powder, and salt to a large food processor (or large bowl)—pulse (or whisk) until combined. Add the cubed butter and pulse several times until the mixture resembles coarse crumbs (the largest butter piece should be no larger than pea-size). If not using a food processor, cut the butter into the dry ingredients with a pastry cutter.

Using a liquid measuring cup, whisk the vanilla into the buttermilk, then pour into the feed tube while pulsing. Pulse a few times to moisten (don’t overmix). If not using a food processor, make a well in the center of the mixture and add the buttermilk to the center. Fold together with a spatula until it comes together, but don’t overwork the dough.

Pinch the dough or drop by small spoonfuls all over the berries, leaving quite a few gaps so the filling can steam. Using a pastry brush, dab the top of the biscuit dough with 1 Tablespoon of buttermilk to help it brown. Sprinkle the topping with raw sugar and ground cinnamon.

Bake uncovered at 350°F for 50-60 minutes, or until the filling is thick and bubbling and a toothpick inserted into the topping comes out clean.

Let the cobbler cool on a wire rack for 10 minutes to set before serving. Note that the longer it sits, the thicker the filling will become. Serve warm with vanilla ice cream. Enjoy!