A warm, bubbling dessert that screams summer simplicity yet delivers year-round satisfaction. Fresh or frozen blueberries burst with juice under a golden, tender biscuit topping. Serve it straight from the oven with vanilla ice cream for that perfect hot-cold contrast—it's the kind of dish that turns any gathering into something special.
Spread blueberries entire bottom of dish, squeeze the juice from lemon over them. In medium bowl, stir together butter and 1 1/8 cups sugar until smooth, stir in flour and baking powder alternately with milk until smooth. Batter will be thin. Spoon over berries and spread evenly.
In small bowl, stir together 1 1/2 cups of sugar, salt, and cornstarch. Sprinkle over the top of batter. Dust with a pinch of cinnamon, then pour the boiling water over the entire dish.
Bake for 45 minutes in the preheated oven, or until golden brown.
This cobbler is best enjoyed warm on the day it's made, but leftovers reheat beautifully in a 350°F oven for 10–15 minutes. It keeps 3–4 days covered at room temperature or refrigerated. For a budget-friendly twist, use frozen berries straight from the bag—no defrosting needed, though they may release more liquid (add an extra teaspoon of cornstarch if concerned). Experiment with half blueberries and half mixed berries for variety. A scoop of vanilla ice cream or whipped cream elevates it to company-worthy status without extra effort.