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Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees F (190 degrees C).
For the filling: Stir the
Granulated Sugar (1/2 cup)
Corn Starch (1 Tbsp)
Salt (1 pinch)
together in a large bowl. Add the
Fresh Blueberries (6 cups)
and mix gently with a rubber spatula until evenly coated; add the zest of the
plus the juice from 1/2, and mix to combine.
Transfer the berry mixture to a deep 9-inch pie plate or 9x13-inch vessel. Place pan on a rimmed baking sheet, and bake until the filling is hot and bubbling around the edges, about 25 minutes.
Meanwhile, whisk the
All-Purpose Flour (1 cup)
Granulated Sugar (1/4 cup)
Baking Powder (1/2 Tbsp)
Baking Soda (1/4 tsp)
Salt (1/4 tsp)
in a large bowl to combine. Cut
Unsalted Butter (1/4 cup)
into small pieces and use your fingers to incorporate the butter into the mixture — it's ok if the butter gets soft.
Five minutes (longer is fine) before the berries come out of the oven, add the
Buttermilk (1/3 cup)
Vanilla Extract (1/2 tsp)
to flour mixture and mix to combine. Pat mixture into ball or rectangle and roughly divide into seven or eight pieces.
To assemble and bake the cobbler: Remove the berries from the oven; increase the oven temperature to 425 degrees F (220 degrees C). Drop the pieces of biscuit dough on the hot berry filling, spacing them about half inch apart. Brush biscuits with
Milk (1/2 Tbsp)
and sprinkle with
Raw Cane Sugar (1/2 Tbsp)
Bake until the filling is bubbling and the biscuits are golden brown on top and cooked through 15 to 18 minutes.
Cool the cobbler on a wire rack 20 minutes (or less) and serve with
Vanilla Ice Cream (to taste)
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