Step 1

Preheat the oven to 350 degrees F and grease a deep-dish (9-inch) pie plate.

Step 2

In a large bowl, gently stir together the blueberries, sugar, cornstarch, lemon juice and vanilla extract. Transfer to the prepared dish.

Step 3

In a large bowl (or in a food processor), combine flour, sugar, baking powder, baking soda and salt. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). You can also do this by pulsing a food processor. Gently mix in the buttermilk, just until the dough comes together. Be careful not to overwork or over-mix the dough, or you will end up with tough, dry biscuits.

Step 4

Plop the damp dough onto the blueberries (it won’t entirely cover the fruit, but it will spread as it bakes and give the cobbler that rustic appeal).

Step 5

Bake for 50-55 minutes, or until a toothpick inserted in the biscuit topping comes out clean. If the biscuit topping starts to get too brown before it’s cooked through, just tent loosely with foil. Set aside and cool on a wire rack for about 5-10 minutes before serving.