A delightful twist on the classic blueberry cobbler, featuring a buttery topping and a hint of citrus.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Mix well until the blueberries are evenly coated.
Toss gently to avoid crushing the blueberries.
Transfer the blueberry mixture into a greased 2-quart baking dish and spread it evenly.
Greasing the dish prevents sticking and makes cleanup easier.
Bake the blueberry mixture in the preheated oven for 10 minutes.
This step helps the blueberries start to release their juices.
In another bowl, combine the flour, sugar, baking powder, salt, and baking soda. Mix well.
Sifting the dry ingredients can help avoid lumps.
Cut the cold butter into the dry mixture until it resembles coarse crumbs.
Use a pastry cutter or two knives for easier mixing.
Stir in the buttermilk just until the mixture is moistened.
Avoid overmixing to keep the topping tender.
Drop spoonfuls of the topping onto the partially baked blueberry mixture.
Leave some gaps for the blueberries to bubble through.
Sprinkle a little sugar over the topping for added sweetness and crunch.
Use coarse sugar for a more textured finish.
Bake the cobbler in the oven for 25-30 minutes, or until the topping is golden brown.
Check for doneness by inserting a toothpick into the topping; it should come out clean.
Let the cobbler cool slightly before serving.
Serve warm with a scoop of vanilla ice cream or whipped cream for a classic touch.
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