Blueberry Cobbler for Two

Heat your oven to 375ºF.

In a small bowl combine the blueberries with the sugar, cornstarch, lemon zest and juice. Let the berries sit for 15 minutes.

To make the topping, combine the flour and baking powder in a bowl. Cut in the cold butter until it resembles coarse crumbs. Gently stir in the buttermilk or cream until just combined.

Divide the berries between 2 ramekins and drop by the spoonful the topping over them. (You may have a little extra topping; I just formed it into a biscuit shape and cooked it separately.) Sprinkle sanding sugar on top.

Place the ramekins on a baking sheet and cook for 25-30 minutes until the berries are bubbling and the topping is browned. I took the single biscuit out after 20 minutes.

Serve warm or cold, with or without ice cream.