I was having a really lousy day on Friday.  Part of my lousy day – though not all – was due to the fact that I had ordered a new baking book from Amazon on Wednesday, or started to, anyway.  I guess I never completed the order (dratted short attention span) and I had the unpleasant surprise on Friday morning of finding out that the book I expected that afternoon was still sitting in my virtual shopping cart, and not on a delivery truck as I had thought.  This made me extremely cranky, so I did what I always do when I am cranky – I wrote a list of grievances and emailed it to the hubs.  Because he loves to help, and because he knows I love to bake on the weekends, my book arrived at my door the very next day on a rush order.  Does it get sweeter than that?  He deserved a special treat after this one, so bang, on goes the apron and out of the kitchen comes this:

Blueberry Cobbler with Cornmeal Biscuit

Fruit Filling
1/4 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon salt
3 dry pints blueberries (fresh, if possible)
2 tablespoons freshly squeezed lemon juice

Cornmeal Biscuit
1 1/4 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cut into small pieces
1 cup cold cream (the recipe calls for heavy, I used light)
4 teaspoons turbinado sugar

• Preheat the oven to 375 degrees Fahrenheit.  Butter a 2-quart baking dish.
• Combine sugar, cornstarch and salt in a large bowl.  Add blueberries and toss to coat.  Gently stir or fold in lemon juice.  Spoon the blueberry mixture into the prepared baking dish.
• To make the biscuits, whisk together flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.  Add the butter and cut in with a pastry cutter, or rub in with your fingers (more fun) until the butter is the size of peas.  Pour in the cream and stir to combine.
• Divide the dough into 8 pieces – if you use a standard-sized ice cream scoop, you will have just enough – and pat into biscuits.  Place over the fruit filling, then sprinkle with the turbinado sugar.
• Bake 45 minutes, until the biscuits are golden and the fruit filling is bubbling up.  Serve warm with vanilla ice cream.

Thanks for the book, honey!

Source: Adapted from Rustic Fruit Desserts, by Cory Schreiber and Julie Richardson