Cook's Illustrated Blueberry Cobbler

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) and 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 Lemon (1) 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) and 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) and 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).