| 1 | For the dough: place flour in a bowl and rub in butter until fine and mealy. |
| 2 | Do not allow to become pasty. |
| 3 | Stir in 1 cup of the buttermilk, adding the remainder if necessary. |
| 4 | Press dough together on a floured surface, wrap and allow to rest while preparing filling. |
| 5 | For the filling: preheat oven to 450f and set rack in the middle level. |
| 6 | Place blueberries in a bowl and add remaining filling ingredients, except butter. |
| 7 | Toss well to combine and pour filling into a 2-quart gratin dish or other baking dish. |
| 8 | Distribute pieces of the butter evenly on the filling. |
| 9 | On a floured surface, with the palms of the hands, press out the dough to the size of the baking dish and slide a thin cookie sheet under it. |
| 10 | Slide the dough onto the filling. |
| 11 | Cut 3 or 4 vent holes in the crust with the point of a knife. |
| 12 | Paint the top crust evenly with the buttermilk and sprinkle with sugar. |
| 13 | Bake the cobbler about 20 minutes, until crust is well colored and filling is bubbling. |
| 14 | Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream. |
