Preheat the oven to 350 degrees F (180 degrees C).
Mix together the Fresh Blueberries (2 pound), Peach (5), and Blackberries (1 handful) with All-Purpose Flour (2 tablespoon), Granulated Sugar (1/4 cup), and Lemon (1 tablespoon). Spread into the bottom of a 9x13 baking dish or 11" square. Allow those fruit to juice!
Sift together the All-Purpose Flour (1 3/4 cup), Baking Soda (1/2 teaspoon), and Baking Powder (1/2 teaspoon). Set aside until needed.
In a standing mixer with the paddle attachment (or hand mixer), cream the Granulated Sugar (3/4 cup), Unsalted Butter (6 tablespoon) until creamy, about 3 minutes. Add the Egg (2) one at a time until combined.
Alternate between adding the flour and Buttermilk (1/2 cup), adding the flour THREE times and the buttermilk TWICE (start and end with the flour). Add the flour to parchment paper for an easy pour!
The batter will be thick. Spoon six large dollops over the cobbler. Mix the Granulated Sugar (1 tablespoon) and Ground Cinnamon (1/4 teaspoon) together. Sprinkle the cinnamon/sugar on top.
Bake for 50 minutes to 1 hour, or until the topping is golden brown and fully cooked. Serve with fresh mint and ice-cream for extra deliciousness.