Preheat the oven to 400 degrees Fahrenheit.
Add the blueberries, sugar, salt, lemon juice, starch and lemon zest (if using) to a 10 x 10 inch baking dish or cast iron skillet. Toss until the berries are fully coated and set aside.
In a microwave safe bowl, melt the unsalted butter. Set aside to let it cool as you prep the rest of your ingredients.
In a large mixing bowl, whisk together the cornmeal, flour, salt and baking powder.
In another bowl, whisk together the eggs, sugar, and whole milk until the eggs are fully scrambled in with the liquid mixture. Add the melted butter and mix until combined.
Combine the wet and dry ingredients and mix together with a spoon or rubber spatula until a smooth batter is formed. Wait 2 minutes for the baking powder to activate and thicken the mixture a little bit.
With a large spoon or ice cream scooper, scoop the batter on top of the blueberry filling. Dollop the batter wherever you want, covering as much surface area as you prefer. *Watch my video to see how I did it if you want some guidance.
Bake the cobbler in the center of the second highest oven rack for 40 minutes. Check on it around 30 minutes to make sure everything is browning evenly. If it's more brown or more cooked on one side, rotate the pan. If the cobbler is very much golden brown at 30 minutes, remove it from the oven. If the cobbler is not golden brown enough at 40 minutes, continue baking until it is golden brown on top (could be anohter 5-10 minutes.) Every oven is different, so trust your instincts!
Remove the cobbler from the oven and let it cool for 20-30 minutes before serving. Break it up into 4-5 pieces with a spatula, then top with 1-2 scoops of ice cream and a drizzle of honey right before serving. Enjoy immediately!