Lemon Blueberry Cobbler with Cornmeal Biscuit Crust (gluten free)

One of the best parts of summer is being in the peak of berry season. I am a major fan of blueberries, obviously because of their deliciousness, but also because of their high vitamin and antioxidant levels. What better way to enjoy them than in a perfect cobbler, complimented by bright lemon and a cornmeal crust? Serving this warm topped with vanilla ice cream is a must. You will be so happy you did, and so grateful for the bounty of summer! 

I got the blueberries for my cobbler at the Farmers Market this past weekend, but if you put some up in the freezer, you could make this any time of year. Just thaw your berries first and you will be good to go. I also made mine in a glass pie pan (9.5"), but you could use a square baking dish, or 1 1/2 times the recipe for a larger portion baked in a 9x13 casserole dish. Whatever you use, set your baking dish on a sheet pan when baking in the oven, as the berries will likely bubble up out of the pan, resulting in a lot of burnt sugary berry goo on the bottom of your oven. Not fun.

Lemon Blueberry Cobbler with Cornmeal Biscuit Crust 
gluten free
Makes 1 9" cobbler

Blueberry Filling: 
2 pints blueberries 
Zest and juice of 1 large lemon or 2 small lemons 
4 tsp arrowroot powder
2/3 cup maple syrup or honey 
1/4 tsp sea salt 
1 tsp vanilla 
1 Tbs butter 
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Cobbler Topping: 
1 1/2 cups almond flour 
1 1/2 cups fine cornmeal
2 tsp baking powder
1/2 tsp sea salt 
Zest of 1 lemon 
4 Tbs butter 
1 Tbs maple syrup or honey 
1 cup buttermilk 

Preheat oven to 350 F. Butter a 9-10" round or square baking dish.

To make the blueberry filling: Combine the berries, lemon, arrowroot, maple syrup, salt and vanilla in a small bowl. Stir well to combine. Set aside while making the topping. 

To make the cobbler topping: Sift together the almond flour, cornmeal, baking powder and salt in a medium bowl. Stir well to combine. 
Cut in the butter, mixing with your fingers or a sturdy fork until the mixture becomes crumbly and all of the butter is incorporated. Add in the lemon, maple syrup and buttermilk, then stir until the mixture comes together into a shaggy dough. 

Pour the blueberry mixture into the pan and dot with small pieces of the butter. 
Cover the top of the berries with the cobbler topping, either in one layer or in more biscuit-like pieces, whichever you prefer. 

Bake for approximately 40 minutes, until the topping is slightly firm and becoming golden brown. 
Let cool at least 30 minutes to set before serving. Top with vanilla ice cream and enjoy!
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