1. Pre-heat oven to 350°F (175°C). Spray a 9 x 6 baking dish OR a large castiron pan well with non-stick spray. In a large mixing bowl add washed blueberries, sugar, lemon zest, nutmeg, and all-purpose flour, and toss to coat and reserve.

2. Make your cobbler topping. In a large bowl first, combine sugar and lemon zest and mix. Then add dry ingredients (flours, sugar, baking soda & salt ) along with lemon sugar and whisk to combine. Grate the cold butter into the flour mixture and then rub with fingertips to combine to a peameal consistency. Add heavy cream and mix with a spatula until a dough begins to form, then kneed by hand to combine (just a couple of times) being careful not to overwork the dough. Dust counter lightly with all-purpose flour, turn the dough out onto the floured surface and press into a round, flat disk about 3/4 of an inch thick. Using a sharp, well-floured round cookie or biscuit cutter, cut dough into even circles between 11/2 – 2 inches in diameter.

3. Now assemble: pour all of the berry filling mixture, including sugar & flour at the bottom of the bowl, into your waiting pan and ensure it’s relatively even. Gently place biscuits on top of fruit filling, allowing about a half-inch between around for the biscuits to expand. Brush the tops of the cobbler biscuit dough with melted butter then sprinkle generously with coarse sugar and lightly dust with nutmeg or cinnamon. Bake at 350°F (175°C) 30 – 40 minutes or until biscuits are cooked and fluffy, their tops golden brown, and fruit juices are bubbling through the cracks. Remove from oven and let stand for 20 – 30 minutes before serving. Ice cream, frozen or fresh yogurt, and whipped cream all make terrific toppings for your Wild Blueberry Cobbler, but I like it straight up!