Preheat the oven to 350 degrees. Lightly grease a 9-inch round baking dish. Make sure it is not too shallow, otherwise the topping will overflow.

Toss blueberries with lemon zest and juice and transfer to the prepared pan. Resist the urge to toss with sugar or flour. It’s not necessary.

In a medium mixing bowl, beat together the butter and ⅓ cup sugar until light and fluffy, about 4 minutes. This can be done with the paddle attachment of a stand mixer. Scrape down the sides of the bowl and add the buttermilk, flour, baking soda, baking powder, salt and vanilla. Beat until smooth, about 2 minutes.

Pour the batter over the blueberries. I like to dollop big spoonfuls in different areas and then spread out the batter evenly to cover all the fruit. Sprinkle remaining 2 Tablespoons of sugar over the batter as evenly as possible. Using a small spoon, drizzle the water over the sugar, getting it all wet. If you didn’t wet all the sugar before you used up all the water, take a little more water. Place the baking dish on a rimmed baking sheet.

Bake the cobbler for 50-60 minutes until the surface is cracked and golden brown and a toothpick inserted into the cake topping comes out clean.

Remove from the oven and place it on a rack to cool for at least 30 minutes to allow the topping and fruit to settle. Serve warm or at room temp. It’s great with vanilla ice cream for dessert or Greek yogurt for brunch.