Preheat the oven to 425°. Then bring it down to 375°.
To mix the crust, combine the dry ingredients, including the flour, sugar, and salt; then set the mixture aside.
Combine the softened unsalted butter and whole milk in a smaller bowl.
Then add the liquid ingredients to the dry ingredients, stirring with a fork.
Set aside about 1/4 of the dough for your cobbler topping.
Press the rest of the dough into an oval baking dish or large cast iron skillet; press the dough up the sides until the crust covers the dish or skillet.
Wash and pat dry the blueberries.
Place the blueberries in a medium to large sized mixing bowl; I love my handled bowl for this.
Add in the sugar, salt, corn starch, and cinnamon. Mix well.
Pour the blueberry mixture into the crust, and top with slices of salted butter.
Crumble the saved crust topping over the blueberry mixture.
Bake for 40 minutes to 1 hour, until the crust turns a golden brown.
Serve with a scoop of vanilla ice cream and enjoy! It's so yummy!