Blueberry Cobbler with Cornmeal Crust

I love the flavor of blueberries and corn together.  Blueberry cobbler topped with a cornmeal crust.  

Blueberry Cobbler

Ingredients:
1 cup all purpose flour
4 teaspoons granulated sugar, plus an additional 1/3 cup, divided use
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces, divided use
3-4 tablespoons ice water
Cornmeal, for rolling
3 tablespoons cornstarch
4 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
2 1/2 cups fresh blueberries
2 teaspoons milk or cream

Directions:
To make the crust: In a large mixing bowl, whisk together flour, 2 teaspoons sugar and salt. Work 5 tablespoons of the butter in, using a pastry blender or your fingertips, until the mixture resembles pea-sized lumps. Sprinkle in the water, 1 tablespoon at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat dough into a smooth, flattened disk. Wrap in plastic wrap, and chill for 15 minutes in the freezer.

Preheat oven to 400 degrees F.

In a small bowl, stir together cornstarch, lemon juice and vanilla, until smooth.
Place the blueberries in a large mixing bowl, along with cornstarch mixture. Stir in 1/3 cup sugar until well combined.
Pour berries into an 8-inch square baking dish. Dot with remaining 1 tablespoon of butter.

Coat a work surface with a generous amount of cornmeal. Roll out dough thinly, on work surface, sprinkling the top of dough with cornmeal as well. Roll into a square big enough to fit dish.
Place dough over blueberries, tucking in outer edges. Brush dough with milk, then sprinkle with remaining 2 teaspoons of sugar. Cut a slit into the center, using a sharp knife.
Bake at 400 degrees F, for 45-50 minutes, or until golden brown and bubbly.

Cool on a wire rack for at least 30 minutes (if you can wait that long) before serving.

Yield: 6