• Preheat oven to 375°F. Lightly spray an 8 inch or 9 inch baking dish with nonstick cooking spray.

Blueberry Filling

• In a large bowl, combine the blueberries, granulated sugar, lemon zest and corn starch. Stir to combine until the blueberries are fully coated. Pour blueberries into prepared baking dish and set aside.
  4 cups blueberries, 1 teaspoon lemon zest, ½ cup granulated sugar, 1 teaspoon corn starch

Biscuit Topping

• In a large bowl, whisk together flour, granulated sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.
  1½ cups all purpose flour, ½ cup granulated sugar, 1½ teaspoons baking powder, ¼ teaspoon salt
• Stir the cream and vanilla extract together. Pour cream mixture over flour mixture and stir just until just combined.
  ¾ cup heavy cream, 1 teaspoon vanilla extract
• Scoop out biscuits with a cookie scoop or large spoon and flatten slightly with your hands before placing on top of the blueberries in the baking dish. Repeat until you have mostly covered the blueberries, it's fine to have some peeking out. You may not use all of the dough, that's totally okay. Make a biscuit or scone with any leftovers.
• Brush the heavy whipping cream over the top of the biscuits and sprinkle with sugar. Sanding sugar, turbinado sugar or granulated sugar.
  1 tablespoon heavy cream, 2 tablespoons sanding sugar
• Bake for 30 to 40 minutes or until the blueberry filling is bubbling and the biscuits are lightly golden brown and cooked through. Remove from oven and transfer the pan to a wire rack and let cool for at least 10 minutes before serving. Cobbler can be served warm or at room temperature. Enjoy with whipped cream or vanilla ice cream.