Preheat the oven to 400° Fahrenheit. In a 9x13 pan, or two pie pans, put the 2 Tbsp butter and set in the oven to melt for 3-4 minutes. Take out and push the butter around to coat the pan, set aside. In a large bowl, combine the blueberries, lemon juice, zest, corn starch and sugar. Toss carefully with a spatula to combine, then set aside.

Make the topping. In a large bowl, whisk together the flour, almond meal, sugar, baking powder, salt, lemon zest, nutmeg, and cinnamon. Toss in the chilled, cubed butter and knead the butter into the flour mixture using your hands. Work quickly and thoroughly until dough is combined. In a small bowl or 2-Cup measuring cup, whisk together the cream, vanilla, and egg until blended. Pour into the dough and stir together using a stiff spatula. It will be very liquid at first but will pull together as you stir (don't over-stir).

Dump the dough out onto a heavily-floured surface. Sprinkle flour on top of the dough and pat down and together until it is flat and 1/2-inch thick. Use a champagne glass or other narrow-mouthed glass to cut circles out of the dough and place them neatly together over the top of the blueberries, completely covering the top of the cobbler. If you have extra dough, you can re-combine it and add more circles if there is space.

Last but not least, brush the melted butter over the top of the biscuit topping generously, then sprinkle the top with the extra sugar.

Bake for 10 minutes at 400°, then lower to 350° and bake for an additional 35-40 minutes until topping is golden brown and berries are bubbling. Be sure to let cool almost completely before serving. Best with a scoop of vanilla ice cream!