• Preheat oven to 375º and adjust rack to lower-middle.

Filling

• Stir the sugar, cornstarch, cinnamon, and salt together in a large bowl. Add the berries and mix gently with a rubber spatual until evenly coated; add the lemon zest and juice and mix to combine. Transfer the berry mixture to a 9- inch glass pie plate (8-inch square works too). Place on a rimmed baking sheet, and bake until the filling is hot and bubbling around the edges, about 25 minutes.

Biscuit

• Whisk the flour, cornmeal, ¼ cup of sugar, baking powder, soda and salt in a large bowl to combine. Whisk the melted butter, buttermilk, and vanilla together in a small bowl. Mix the remaining 2 tsps sugar and cinnamon in a second small bowl and set aside. One minute before the berries come out of the oven, add the wet to dry ingredients; stir with a rubber spatula until just combined and no dry pockets remain.

Assemble and Bake

• Remove the berries from the oven. Increase the temp. to 425º. Pinch off 8 equal pieces of biscuit dough and place them on top of the hot berry filling, spacing them at least ½ inches apart. Sprinkle each mound of dough with cinnamon sugar. Bake until the filling is bubbling and the biscuits are golden brown on top and cooked through, 15 to 18 minutes. Cool the cobbler on a wire rack for 20 minutes and serve.