Special equipment: an ice cream maker
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
For the blueberry filling: Add the blueberries, sugar, flour, cinnamon and lemon juice to the prepared baking dish; toss to combine. Set aside.
For the cobbler topping: In a medium bowl, mix the flour, sugar, melted butter, milk, baking powder, cinnamon, salt and eggs. Stir to combine, then dollop the batter over the blueberries to cover.
Bake until the berries are bubbling and the topping is golden, about 45 minutes.
Serve a la mode with the Lemon Honey Ice Cream.
In a medium saucepan, combine the milk and heavy cream and slowly warm over low heat until small bubbles form around the edges. Add the honey and stir to mix.
In a medium bowl, whisk to combine the sugar, lemon zest, lemon juice and egg yolks. Slowly add the egg yolk mixture to the milk and cook, stirring constantly, until thickened enough to coat the back of a spoon, about 8 minutes. Remove from the heat, cover, and chill in the refrigerator until cold, about 1 hour.
Transfer the mixture to an ice cream machine, process for about 30 minutes, and then freeze until frozen through, another 2 hours.
Recipe courtesy of Nancy Fuller