Lemon Polenta-Topped Berry Cobbler

• 3-1/2 cups fresh blueberries
• 3-1/2 cups fresh blackberries
• 3 tablespoons cornstarch
• 2 tablespoons plus 1/3 cup sugar, divided
• 1/2 cup butter, softened
• 2 teaspoons grated lemon zest
• 3/4 cup all-purpose flour
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup reduced-fat sour cream
• 2 tablespoons coarse sugar
• 2 tablespoons lemon juice
• 1 tablespoon honey

1. In a large bowl, combine the blueberries, blackberries, cornstarch and 2 tablespoons sugar. Transfer to a 13x9-in. baking dish coated with cooking spray.
2. In a large bowl, cream butter and remaining sugar until light and fluffy. Beat in lemon zest. Combine the flour, cornmeal, baking powder and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. Drop by tablespoonfuls onto berry mixture.
3. In a small bowl, combine the coarse sugar, lemon juice and honey; brush over dough. Bake at 350u0b0 for 35-40 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm.

fresh blueberries, fresh blackberries, cornstarch, sugar, butter, lemon zest, flour, cornmeal, baking powder, salt, sour cream, coarse sugar, lemon juice, honey

Taken from www.tasteofhome.com/recipes/lemon-polenta-topped-berry-cobbler/ (may not work)