This cobbler tops off summer's fresh blueberries with a light biscuit-style crust that's a cinch for kids to help make. Serve it warm, plain or with ice cream, and don't bank on having leftovers.
Preheat oven to 400 degrees. In a mixing bowl, toss together the blueberries, lemon juice, sugar and cornstarch until the berries are coated. Pour the berry mixture into an 8-inch square baking dish. Set aside.
To make the biscuit topping, stir together the flour, sugar, baking powder, nutmeg and salt. Cut the butter into the dry ingredients until the mixture resembles a coarse meal. Add the milk and stir until blended.
Drop large spoonfuls of dough onto the berries (a fun job for kids). Bake for 25 minutes, or until the crust is golden brown and the berries are bubbling. Serves 4 to 6.