Blueberry Cobbler:

• Preheat oven to 350° F.
• In a medium-sized mixing bowl stir together blueberries, maple syrup, lemon juice, vanilla extract and coriander. Pour mixture into the bottom of an 8x8 inch baking dish. Set aside.
  4 cups (665 g) fresh or frozen blueberries, 2 tbsps (30 ml) pure maple syrup, 1 tbsp (15 ml) fresh lemon juice, 1 tsp (5 ml) pure vanilla extract, 1/4 tsp ground coriander
• In a large mixing bowl, add softened butter, granulated sugar and sea salt. Use a mixer to beat until light and fluffy. Mix in the egg until well-combined.
  6 tbsps (90 g) unsalted butter, room temperature, 1/2 cup (117 g) granulated sugar, 1/4 tsp fine sea salt, 1 large egg
• Beat in flour, baking powder and cinnamon until just combined. Use a wooden spoon to stir in the milk until the mixture is smooth.
  1 cup (130 g) all-purpose flour, 1 tsp baking powder, 1 tsp ground cinnamon, 1/2 cup (125 ml) whole milk
• Drop spoonfuls of the mixture on top of the blueberry mixture and spread out to cover most (but not all) of the berry mixture.
• Bake for 45-60 minutes (baking will take longer when using frozen berries), or until the top is golden brown and the berry mixture is bubbly.
• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
  ice cream or whipped cream for topping, optional