Blueberry Cobbler

Blueberry Cobbler

4 cups fresh or frozen blueberries, thawed
3/4 cup sugar, divided
3 tbsp cornstarch
2 tbsp lemon juice
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 cup flour
2 tsp lemon peel grated
3/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
3 tbsp cold butter
3/4 cup buttermilk

In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Transfer to a 2 quart baking dish coated with cooking spray. In a small bowl, combine the flour, lemon peel, baking powder, salt, baking soda, and the remaining sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk just until moistened. Drop by tablespoonfuls onto the blueberry misture. Bake, uncovered, at 375 F for 30-35 minutes or until golden brown. Serve warm.
Makes 8 servings