Lemon-Infused Blueberry Cobbler with Cinnamon-Sugar Biscuit Crust

1. Prepare the Fruit Filling

Start by preheating your oven to 375°F (190°C). In a large bowl, whisk together the sugar and cornstarch until they are well combined. Add the blueberries, lemon juice, and ground cinnamon to the bowl, and gently toss everything together. Ensure that the blueberries are evenly coated with the sugar and cornstarch mixture. This will help the fruit filling to set properly. Transfer the blueberry mixture into a 9-inch deep-dish glass pie plate, cover it with aluminum foil, and place it on a rimmed baking sheet to catch any spills.

2. Prepare the Biscuit Topping

In a large bowl, whisk the flour, 1/4 cup of sugar, baking powder, baking soda, and salt together. In a medium bowl, stir the chilled buttermilk and melted butter together. The mixture will form small clumps, which is exactly what you want for a tender biscuit texture. Pour the buttermilk mixture into the dry ingredients and stir with a rubber spatula until the dough starts to pull away from the sides of the bowl.

3. Form and Parbake the Biscuits

Using a greased 1/4-cup measure, scoop the biscuit dough and drop it onto a rimmed baking sheet lined with parchment paper. Sprinkle the biscuits with a mixture of 2 teaspoons sugar and 1/8 teaspoon ground cinnamon. Parbake the biscuits in the preheated oven for about 10 minutes, until they are puffed and lightly browned on the bottom. Parbaking the biscuits ensures they won't become soggy when added to the blueberry filling.

4. Final Bake

Arrange the parbaked biscuits on top of the blueberry filling in the pie plate. Return the dish to the oven and bake for an additional 15 minutes, until the filling is bubbly and the biscuits are golden brown. The parbaking, followed by the final bake, ensures a crispy biscuit top with a deliciously bubbly fruit filling underneath.