American Blueberry Cornmeal Biscuit Cobbler

Ingredients

• 5 Cup Blueberries - 5 cups
• 0.75 Cup Granulated sugar - 3/4 cup, Divided: 1/2 cup for the filling and 1/4 cup for the biscuit topping.
• 1 Tablespoon Lemon juice - 1 tablespoon
• 2 Tablespoon Cornstarch - 2 tablespoons
• 0.5 Teaspoon Salt - 1/2 teaspoon, Divided: 1/4 teaspoon for the filling and 1/4 teaspoon for the biscuit topping.
• 1 Cup All-purpose flour - 1 cup
• 0.5 Cup Yellow cornmeal - 1/2 cup
• 2 Teaspoon Baking powder - 2 teaspoons
• 6 Tablespoon Unsalted butter - 6 tablespoons, Melt before mixing into the biscuit dough.
• 0.5 Cup Whole milk - 1/2 cup
• 1 Teaspoon Vanilla extract - 1 teaspoon

Instructions

1. Preheat oven and set up dish

   1. *Preheat the oven to 375°F* and place an 8-inch square baking dish on a baking sheet to catch any bubbling juices.

2. Mix the blueberry filling

   2. In the baking dish, combine *blueberries*, 1/2 cup sugar, lemon juice, cornstarch, 1/4 teaspoon salt, and vanilla. Stir until the berries are *evenly coated*.

3. Combine dry topping ingredients

   3. In a medium bowl, whisk together *all-purpose flour*, cornmeal, baking powder, remaining 1/4 cup sugar, and remaining 1/4 teaspoon salt.

4. Make the biscuit dough

   4. Melt the butter, then stir it into the dry mixture with the milk until a *soft biscuit dough* forms. Do not overmix; stop when the dough looks *just combined*.

5. Top the filling

   5. Drop spoonfuls of the biscuit dough over the blueberry filling, leaving a few small gaps so the fruit can *bubble through* as it bakes.

6. Bake the cobbler

   6. Bake for *35 to 40 minutes*, until the topping is *golden brown* and the blueberry filling is bubbling around the edges and near the center.

7. Cool before serving

   7. Let the cobbler cool on a wire rack for *15 minutes* before serving so the filling can *thicken slightly*.