Star-Struck Blueberry Cobbler

Filling

• 3 pint(s) blueberries, picked over for stems (may substitute 6 cups frozen blueberries)
• .5 cup(s) water
• .5 cup(s) sugar
• 4 teaspoon(s) cornstarch
• 1 tablespoon(s) lemon juice

Biscuits

• 1.75 cup(s) flour
• 3 tablespoon(s) sugar, plus more for sprinkling
• 1 tablespoon(s) baking powder
• .25 teaspoon(s) salt
• 1 cup(s) heavy cream, plus additional for brushing

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Directions

1. Preheat oven to 450 degrees F.
2. To make filling: Combine the blueberries, water, sugar, cornstarch and lemon juice in a large saucepan and bring to a boil over medium-high heat, stirring constantly. Transfer the mixture to an ungreased 1-1/2 quart shallow baking dish.
3. To make biscuits: Whisk together the flour, sugar, baking powder and salt in a medium bowl. Beat the cream with an electric mixer just until it holds soft peaks. Spoon the cream into the dry ingredients and stir with a fork just until a dough begins to form.
4. On a lightly floured surface, pat the dough out to 3/4-inch thickness and, with a 2 1/2-inch star-shaped cutter, cut out 6 stars. Gather the scraps together and pat out again, if necessary. Cut stars from remaining dough. Arrange biscuits on top of berries, brush with cream and sprinkle with sugar.
5. Bake 15 to 17 minutes, until the berries are bubbling and the biscuits are browned. Let the cobbler cool slightly. Serve warm.

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