Yummy (and Messy!) Blueberry Cobbler

I was excited to discover this recipe because you can use frozen blueberries. It turned out so yummy, you can see Jack enjoyed it . . . We're a little spoiled in New England, they sell wild blueberries at Costco here, but you can use any frozen blueberries you have. -Becky

BLUEBERRY COBBLER

Fruit filling:

2 lbs frozen blueberries

2 T cornstarch

1/2 c sugar

1/2 t cinnamon

2 T fresh lemon juice

Topping:

1 c all-purpose flour

1/4 c sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/3 c buttermilk

4 T (1/2 stick) butter, melted and cooled

1/2 tsp vanilla

1/8 tsp cinnamon + 2 tsp sugar

Heat oven to 400 degrees. Mix ingredients for fruit filling and place in a 9" deep-dish pie plate. Place pie plate on foil-lined rimmed cookie sheet. Bake 45-60 minutes, until fruit begins to release liquid. While fruit is baking, whisk flour, sugar, baking powder, baking soda, and salt in medium bowl. In seperate bowl, whisk buttermilk, melted butter, and vanilla. Toss cinnamon and sugar together for sprinkling. Once fruit filling has baked, gently stir buttermilk mixture into flour mixture with rubber spatula just until dough is combined and no dry spots remain. Remove fruit from oven and stir. Divide biscuit dough into 8 pieces and drop onto fruit, spaced evenly about 1/2" apart. Sprinkle dough with cinnamon sugar. Return to oven and bake until filling is bubbling and biscuits are golden on top, 15-20 minutes. Remove and let cool on wire rack 15 minutes before serving. We discovered it's best to put ice cream in a bowl FIRST, then put the cobbler on top (it kind of oozes down the ice cream and makes a yummy mess). A little taste of summer in wintertime . . . :)