Preheat oven to 425°F and spray a 2-quart baking dish with gluten-free cooking spray.

Add the blueberries, ¼ cup sugar, lemon juice, melted butter and cornstarch to a large bowl and stir to combine.

In a large bowl, mix together the gluten-free flour, ¼ cup sugar, baking powder, salt, and ground cinnamon. Add the cold butter and use a pastry blender or fork to cut the butter into the dry ingredients.

In a small bowl whisk together the milk and egg. Pour the egg mixture into the flour mixture and stir until the dough comes together. The dough will be a "shaggy" and should be lumpy with the butter and thick. Do not over mix the dough or your topping will turn out flat.

Pour the blueberries into the greased baking dish evenly. Pour the 2 tablespoons of melted butter over the blueberries.

Using a greased ice cream scoop, drop the dough over the top of the blueberries. I had 8 dough balls. Sprinkle the top of the cobbler with the 2 tablespoons of sugar.

Cover the cobbler with foil. Place the cobbler on the middle rack. Bake covered for 20 minutes, then uncover and bake for an additional 25-30 minutes until the topping is golden brown. Please watch your oven because all ovens are different.

Allow the cobbler to cool for 10-15 minutes. Serve warm with whipped cream or vanilla ice cream.

Store the leftover cobbler in an air-tight container in the refrigerator.

Reheat the blueberry cobbler in the microwave or oven. To reheat in the oven, remove it from the refrigerator and allow it to come to room temperature. Place foil over the cobbler and bake at 350°F for about 20 minutes or until warmed through.