Servings: 9 servings 1x
Scale
Ingredients
For the Filling:
- 5 cups fresh blueberries (24 ounces)
- 1 tablespoon lemon zest
- 1 ½ tablespoons fresh lemon juice (juice of ½ medium lemon)
- ⅓ cup lightly packed brown sugar
- 1 ½ tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- Pinch of fine salt
For the Topping:
- ½ cup milk of choice
- ½ teaspoon white vinegar
- ½ teaspoon vanilla extract
- 1 cup + 1 tablespoon all-purpose flour (150 g)
- 3 tablespoons cane sugar, plus ~½ to 1 teaspoon more for the top
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
- 3 tablespoons cold unsalted butter, cut into small cubes
- Optional for serving: Vanilla ice cream or whipped cream
Instructions
- Preheat the oven to 350℉. Grease or butter a 9×9-inch baking dish and set aside.
- In a large bowl, combine the blueberries, lemon zest, lemon juice, brown sugar, 1 ½ tablespoons flour, cinnamon, and salt. Toss well to combine, then spread the berry mixture into the bottom of the baking dish.
- In a measuring cup, combine the milk, vinegar, and vanilla extract; let sit for 5 minutes.
- To a medium bowl, add the 1 cup + 1 tablespoon flour, 3 tablespoons sugar, baking powder, baking soda, and salt; stir or whisk to combine.
- Add the chilled butter cubes to the flour mixture. Use a pastry blender or fork to work the butter into the flour until it resembles coarse crumbs.
- Stir the milk mixture into the dry ingredients until a thick, wet dough forms. Using a spoon, scoop the topping onto the berry mixture forming 9 mounds. Use a wet finger to slide the dough off the spoon. Don’t worry if the biscuits don’t touch – they will spread out a bit during baking. Sprinkle the extra ½ to 1 teaspoon of sugar over top of the dough mounds. Then place the baking dish in the oven.
- Bake until the filling starts to bubble vigorously and a toothpick inserted into the center of a biscuit comes out clean, 40-42 minutes. Check the biscuits around the 30 to 35-minute mark, and if they are browning too quickly, very loosely lay a piece of aluminum foil over the top of the biscuits.
- Remove the dish from the oven and allow it to cool for 30 minutes before serving. Serve warm with vanilla ice cream or whipped cream, if desired.
Notes
For gluten free, use an all-purpose gluten-free flour baking blend in place of the flour in the blueberry filling and the biscuit topping. I like Bob’s Red Mill Gluten-Free 1:1 Baking Flour and King Arthur Gluten-Free Measure-for-Measure Flour.
For dairy free, use plant-based stick butter. And use almond milk or soy milk in the biscuit portion of the recipe.
Nutrition Information
- Serving Size: 1/9 of recipe
- Calories: 193
- Fat: 5 g
- (Sat Fat: 3 g)
- Sodium: 226 mg
- Carbohydrate: 36 g
- (Fiber: 2 g
- Sugar: 20 g)
- Protein: 3 g
- Cholesterol: 11 mg