Early summer is the best time to find blueberries in season, but you can whip up this quick cobbler year-round using fresh or frozen fruit.
Step 1: Prepare the oven and dish Preheat the oven to 375 degrees Fahrenheit and butter a shallow rectangular glass baking dish.
TIP: If you're using frozen berries, thaw them in bowl to catch the juice. Separate the juice and reduce it to a syrup by simmering it for 10 minutes in a small saucepan.
Step 2: Bake the berries Mix 1/2 cup of sugar and the cornstarch, and then add the blueberries, and syrup if you are using frozen berries. Spoon the mixture into the baking dish, and bake for 25 minutes.
Step 3: Mix dry dough ingredients While the blueberries bake, whisk the flour, 1/4 cup sugar, baking powder, salt, and baking soda in a large bowl.
Step 4: Combine dough Combine the melted butter and buttermilk in a small bowl. Just before you take the berries out of the oven, combine all the ingredients with a spatula.
Step 5: Add crust Take the berries out of the oven and increase the temperature to 425. Pinch of 6 or 8 equal pieces of dough and dollop them on top of the hot berries. Sprinkle the dough with cinnamon and sugar.
Step 6: Bake Bake the cobbler for 15 to 20 minutes.
TIP: The cobbler is done when the filing is bubbling through the crust, and the crust looks golden brown.
Step 7: Cool and serve Cool for at least 20 minutes, and serve with ice cream.
FACT: Cobbler, which found its way into colonial American homes as an alternative to pies, was cooked in pots over an open fire.