Ingredients

The following ingredients have 4 Servings
  • 5 cups (745g) fresh blueberries, (rinsed and drained)
  • 1 Tbsp fresh lemon juice
  • 1/3 cup (65g) granulated sugar
  • 2 Tbsp (18g) all-purpose flour
  • 1 cup (142g) all-purpose flour ((scoop and level to measure))
  • 1/4 cup (50g) granulated sugar, (+ 2 tsp for topping)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/8 tsp ground cinnamon
  • 1/3 cup buttermilk
  • 5 Tbsp (70g) unsalted butter, (melted)
  • 1/2 tsp vanilla extract

Instruction

  • Preheat oven to 375 degrees F. Add blueberries to a 9 by 9 by 2-inch baking dish, or an 11 by 7 by 2-inch baking dish. Drizzle with lemon juice.
  • In a small bowl, whisk 1/3 cup granulated sugar with 2 Tbsp flour, sprinkle mixture over blueberries and toss. Bake in preheated oven until filling is hot and edges are bubbling, about 25 minutes.
  • Meanwhile, prepare topping. In a medium mixing bowl whisk together 1 cup flour, 1/4 cup sugar, baking powder, baking soda, salt and cinnamon, make a well in center.
  • In a separate mixing bowl, whisk together buttermilk, butter and vanilla. Just a minute before you pull the filling from the oven pour buttermilk mixture into flour mixture and fold just until combined and there's no longer streaks of flour.
  • Remove hot filling from oven, increase oven temperature to 400, and immediately dollop spoonfuls of batter (I used a cookie scoop but two spoons will work) over blueberry filling about the side of a golf balls.
  • Sprinkle sugar over dough then return to oven and bake until filling is bubbling again and biscuit topping is cooked through (it shouldn't be doughy) about 12 - 14 minutes. Serve warm with vanilla ice cream.