This blueberry cobbler with a buttery cornbread-inspired topping might be my new favorite dessert. It’s one of those cozy desserts you’ll want to make again and again! 🫐 Blueberry Cornbread Cobbler Ingredients blueberry filling: * 6 cups frozen wild blueberries (or 5 cups regular blueberries, fresh or frozen) * ¼ cup granulated (or cane) sugar * ¼ cup brown sugar * Zest of 1 lemon * Juice of 1 lemon * 1 tsp vanilla bean paste * 1½ tbsp cornstarch * Pinch of salt cornbread topping: * 1 cup all-purpose flour * ¾ cup yellow cornmeal * ½ cup brown sugar * ⅓ cup granulated (or cane) sugar * 1 tbsp baking powder * ½ tsp salt * ½ cup (1 stick) frozen unsalted butter, grated * ¾–1 cup buttermilk * 1 tsp vanilla bean paste for finishing: * About 1 tbsp granulated sugar * 1 tbsp melted butter Instructions 1. Preheat the oven to 375°F. Butter a 10-inch cast-iron skillet and set aside. 2. In a large bowl, combine the wild blueberries, granulated sugar, brown sugar, lemon zest, lemon juice,...