SERVES 6 TO 8
While the blueberries are baking, prepare the ingredients for the topping, but do not stir the wet ingredients into the dry ingredients until just before the berries come out of the oven. A standard or deep-dish 9-inch pie plate works well; an 8-inch square baking dish can also be used. Serve with vanilla ice cream or Whipped Cream. See the sidebar that follows the recipe.
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FILLING |
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½ |
cup (3½ ounces) sugar |
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1 |
tablespoon cornstarch |
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Pinch ground cinnamon |
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Pinch salt |
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30 |
ounces (6 cups) blueberries |
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1½ |
teaspoons grated lemon zest plus 1 tablespoon juice |
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BISCUIT TOPPING |
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1 |
cup (5 ounces) all-purpose flour |
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¼ |
cup (1¾ ounces) plus 2 teaspoons sugar |
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2 |
tablespoons stone-ground cornmeal |
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2 |
teaspoons baking powder |
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¼ |
teaspoon baking soda |
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¼ |
teaspoon salt |
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⅓ |
cup buttermilk |
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4 |
tablespoons unsalted butter, melted |
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½ |
teaspoon vanilla extract |
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⅛ |
teaspoon ground cinnamon |
1. FOR THE FILLING: Adjust oven rack to lower-middle position and heat oven to 375 degrees. Line rimmed baking sheet with aluminum foil. Whisk sugar, cornstarch, cinnamon, and salt together in large bowl. Add blueberries and mix gently until evenly coated; add lemon zest and juice and mix to combine. Transfer berry mixture to 9-inch pie plate, place plate on prepared baking sheet, and bake until filling is hot and bubbling around edges, about 25 minutes.
2. FOR THE BISCUIT TOPPING: Meanwhile, whisk flour, ¼ cup sugar, cornmeal, baking powder, baking soda, and salt together in large bowl. Whisk buttermilk, melted butter, and vanilla together in small bowl. Combine remaining 2 teaspoons sugar with cinnamon in second small bowl and set aside. One minute before blueberries come out of oven, add wet ingredients to dry; stir until just combined and no dry pockets remain.
3. Remove blueberries from oven; increase oven temperature to 425 degrees. Divide dough into 8 equal pieces and place them on hot filling, spacing them at least ½ inch apart (they should not touch). Sprinkle dough mounds evenly with cinnamon sugar. Bake until filling is bubbling and biscuits are golden brown on top and cooked through, 15 to 18 minutes, rotating pie plate halfway through baking. Transfer pie plate to wire rack and let cool 20 minutes; serve warm.