Easy Blueberry Cobbler

Preheat oven to 375 degrees.

Prepare the filling in a large bowl by combining sugar, cornstarch, lemon zest and salt; mix together.

Stir in blueberries and lemon juice and gently stir until combined.

Transfer to an 8×8 metal or ceramic baking pan.

Place baking pan on a parchment lined baking sheet.

Bake for 25 minutes .

While filling is baking, prepare the biscuit dough by whisking together flour, 3 teaspoons sugar, baking powder, baking soda and salt; set aside.

In a separate bowl, combine buttermilk and 6 tablespoons melted butter (the butter will clump); set aside.

Remove pan from oven and increase temperature to 475 degrees.

Stir blueberry mixture gently.

When oven reaches 475 degrees, combine the wet biscuit ingredients with the dry ingredients.

Stir until just incorporated – do not over mix the batter.

Use a 1/4 cup measuring cup sprayed with cooking spray to drop biscuit batter on top of hot blueberry mixture.

Sprinkle biscuits with remaining 2 tablespoons of sugar.

Bake at 475 for 12-14 minutes or until a toothpick inserted into the center biscuit comes out clean.

Remove from oven, melt remaining tablespoon of butter and brush over biscuits.

Cool for at least 30 minutes before serving.