Ingredients:

  • 6 cups (750g) fresh blueberries, rinsed and picked over
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons (15g) cornstarch (or tapioca starch)
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons unsalted butter, cut into small cubes
  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • ¼ cup (50g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cut into small cubes
  • ⅔ cup (160ml) whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon granulated sugar, for sprinkling
  • 2 tablespoons Heavy cream or milk for brushing (optional)

Instructions:

  1. In a large bowl, gently combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Transfer to the baking dish and dot with butter cubes.
  2. In a separate bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. (Alternatively, pulse in a food processor).
  4. Stir in milk and vanilla extract until just combined. Don't overmix!
  5. Drop spoonfuls of biscuit dough over the blueberry filling, leaving small gaps for the filling to bubble through.
  6. Brush tops of biscuits with cream and sprinkle with sugar.
  7. Bake in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the topping is golden brown and the filling is bubbling.
  8. Let cool for at least 15 minutes before serving.