Blue Ribbon Fresh Blueberry Cobbler

The Fruit:

3 cups fresh blueberries

1 teaspoon vanilla

2 tablespoons fresh squeezed lemon juice

1 teaspoon grated lemon rind

1 cup sugar

1 tablespoon melted butter

The Biscuit:

2 cups all-purpose flour

4 teaspoons baking powder

½ teaspoon salt

6 tablespoon sugar

5 tablespoons chilled butter, cubed

1 cup milk

For Sprinkling On Top:

2 teaspoons sugar

½ teaspoon cinnamon

Preheat oven to 375 degrees.

Mix together the blueberries, vanilla, lemon juice, lemon rind, 1 cup sugar, and 1 tablespoon melted butter. Combine thoroughly but gently so as not to mash the berries. Place fruit mixture into a buttered square pan (8" x 8" or 9" x 9") and set aside.

Stir together the 2 cups flour, baking powder, salt, 6 tablespoons sugar. Add the 5 tablespoons of chilled, cubed butter and rub with fingers or cut with a pastry blender until butter is in tiny pieces. Don't over mix; you want to keep the butter as cold as possible for flaky biscuits. Stir in the milk just until moistened. Batter will be very thick. Spoon the batter, using heaping tablespoonfuls, over the fruit.

Mix together the 2 teaspoons sugar and cinnamon. Sprinkle cinnamon sugar over biscuits. Bake for 20 to 25 minutes, or until biscuits are golden brown on top and blueberries are bubbly. Enjoy!