Make it for company and at least six people so you have a teensy bit left over , these leftovers are just amazing the next day and hard to resist eating !
Use fresh blueberries which are in abundance now and if you want to make this in the winter and blueberries aren’t around you can always use frozen blueberries. It’s almost a must to serve this with vanilla ice cream, as it complements it so well! If you’d like, you can make this a day ahead for sure, I’ve even frozen it. It comes out perfectly. Now is the time to try and bake this delightful dessert with all of the beautiful blueberries out there.
1 pound blueberries or 3 1/2 cups – obviously fresh is best but if you want you can use frozen blueberries
1 tablespoon cornstarch or arrowroot
2 tablespoons lemon juice (fresh)
1 cup all -purpose flour
3/4 cup sugar ( you can use turbinado (raw ) sugar as well ( divided)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk ( don’t use fat free, if you must, use 2%) I prefer whole milk in baking or low-fat buttermilk always works.
3 tablespoons butter, melted
3/4 cup boiling water
Preheat the oven to 350 degrees. Spread the blueberries in an ungreased but sprayed ( I always use Pam to help with the clean-up) 8 or 9 inch square baking pan. Sprinkle with cornstarch
and drizzle with lemon juice. Set aside.
In a medium size bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Add the milk and the butter.
Stir until just combined ( shouldn’t be smooth) then drop mounds of dough onto the blueberries.
Pour boiling water over the dough and fruit. Sprinkle top with remaining 1/4 cup sugar.
Bake until the biscuits are golden brown and the blueberries are bubbly. 45- 60 minutes.
Serve warm or at room temperature. If you are preparing ahead , either frozen or in fridge, take out of freezer or fridge and bring to room temperature, I then put in oven till it starts to bubble.
Should serve 8