Blueberry Cobbler Serving Size - 6 Prepared By - Tom Recipe Rating
			TOPPING: 1-3/4 cup all-purpose flour 1/2 tsp each: baking powder, baking soda 6 tbsp unsalted butter, at room temperature 3/4 cup granulated sugar 2 large eggs 1/2 cup buttermilk FILLING: 8 cups blueberries 1/4 cup granulated sugar 2 tbsp all-purpose flour Finely grated zest of 1 lemon CINNAMON SUGAR: 1 tbsp granulated sugar 1/2 tsp ground cinnamon
			For topping, in medium bowl, stir together flour, baking powder and baking soda. In large bowl, combine butter and sugar. Using hand mixer, mix on low speed, then beat on medium until mixture is light and creamy, about 2 minutes, scraping down sides as needed. Beat in eggs, one at a time, until fully incorporated. Add flour mixture in 3 batches, alternating with buttermilk in 2 batches. Scrape down sides; mix again to ensure all ingredients are combined. For filling, in medium bowl, toss blueberries with sugar, flour and zest. Spread in 9- by 13-inch baking dish. Spoon mounds of batter over berries, leaving space between mounds. (Makes about 12 mounds.) For cinnamon sugar, stir together sugar and cinnamon. Sprinkle over batter. Bake in preheated 350F oven 40 minutes or until juices are bubbling and topping is golden and cooked through.