Put the ingredients as stated in bowls and mix. Put blueberries in pan. Put biscuit batter over it in chunks (do not spread). Bake for a half-hour.
Enjoy: Sample recipe here!
Note: This recipe calls for cornstarch and baking the blueberries for a little first. The cornstarch is a great idea as, without it, your cobbler will be more blueberry soup. As a rule, corn starch will harden the filling. Do NOT use too much as then you'll get a chalky, crappy interior like a blue brick.
The pre-baking of the berries before adding the batter might de-flavor the blueberries, but it makes them delightfully crisp. Use at your discretion. I would probably reduce that from 25 minutes to 10 at max. Flavor first, kids!