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Preheat the oven to 350ºF. Spray an 8x8” baking pan with cooking spray.
In a medium saucepan over medium low heat, combine the blueberries and sugar. Cook and stir gently until gently boiling.
In a small bowl, combine the cornstarch and water, mixing well. Drizzle this into the blueberries and mix. Stir until thickened.
Add the butter, cinnamon and vanilla. Mix well. Remove from heat. Pour into the prepared pan.
In a medium bowl, whisk together the flour, sugar, baking soda, baking powder and salt. Cut in the cold butter using a pastry blender. Add in the milk and mix just until combined. Do not over mix!
Drop the batter onto the peaches by spoonfuls. Sprinkle the 2 tablespoons of sugar overtop the batter. Drizzle the hot water all over the sugar.
Bake in the preheated oven for 22-25 minutes or until the cobbler batter is baked through and the fruit filling is bubbling. The cobbler topping will be very lightly golden brown. Serve warm with a scoop of vanilla ice cream.