BLUEBERRY COBBLER

Preheat oven to 375°F. Lightly spray an 8 inch or 9 inch baking dish with nonstick cooking spray.
Blueberry Filling
In a large bowl, combine the blueberries, granulated sugar, lemon zest and corn starch. Stir to combine until the blueberries are fully coated. Pour blueberries into prepared baking dish and set aside.
4 cups blueberries,1 teaspoon lemon zest,½ cup granulated sugar,1 teaspoon corn starch
Biscuit Topping
In a large bowl, whisk together flour, granulated sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.
1½ cups all purpose flour,½ cup granulated sugar,1½ teaspoons baking powder,¼ teaspoon salt
Stir the cream and vanilla extract together. Pour cream mixture over flour mixture and stir just until just combined.
¾ cup heavy cream,1 teaspoon vanilla extract