• Preheat the oven to 375°F.
• Set a 9" cast iron skillet over low heat on the stove. Melt the 1 oz unsalted butter in the pan. Swirl the pan to coat the bottom and sides with butter. Or use a casserole dish brushed with melted butter.
• Combine 32 oz blueberries with 3 oz granulated sugar, 1/4 teaspoon table salt, lemon juice and finely grated zest. Pour the berries into the skillet.

Cornmeal Batter

• Whisk together 2 1/2 oz Stone ground cornmeal, 2 1/2 oz all purpose flour, 3 oz cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon cinnamon and 1/4 teaspoon salt in a mixing bowl.
• Combine 1/2 cup Buttermilk, 2 oz unsalted butter (melted) and 1 egg. Pour the buttermilk mixture into the dry ingredients and stir just until combined.
• Drop dollops of the batter all over the berries and spread the batter to cover the berries. Slide a sheet pan covered with foil on the shelf beneath the cobbler in the oven to catch any blueberry boil over.
• Bake until the topping is golden brown and the berries are bubbling, about 35-40 minutes.
• Serve warm or room temperature.