Hello Summer Lovers– The blueberries are back in town! Cobblers, muffins, pancakes… are all crying out for some sweet blueberries. So this is the least I could do. It’s also one of those summer excuses to serve more ice cream! Win win.
6 cups blueberries
2/3 cup sugar
1 tab. cornstarch
pinch of salt
1 1/2 tsp. grated lemon zest
1 tab. lemon juice
1 cup flour
1/4 cup sugar
2 tab. cornmeal
2 1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup buttermilk*
6 tab. butter, melted
1/2 tsp. vanilla
In a large mixing bowl, stir together the blueberries, 2/3 cup sugar, cornstarch and pinch of salt. Toss in the blueberries to coat them well. The stir in the lemon zest and juice.
Scape all the berries into a 9 or 10″ pie pan that has been sprayed with cooking spray. And bake them at 375 degrees for about 25 minutes, until the berries are bubbly around the edges of the pan.
The last 10 minutes the berries are cooking, prepare the biscuits. Stir together the flour, 1/4 cup sugar, cornmeal, baking powder and salt. Then add in the buttermilk, melted butter an vanilla. Mix just until there are no dry pockets of flour.
When the berries come out of the oven, increase the temperature to 425 degrees.
Then drop the biscuit dough by spoonfuls on top of the hot berries. Pop it into the oven at 425 for 15 to 18 minutes, until the biscuits are golden.
Let it sit 15 minutes or so and serve warm. Of course, it’s best in a bowl with a huge scoop of ice cream.
*If you are buttermilk-less, just put a splash of cider vinegar in the bottom of your measuring up and fill it up to 1/3 cup. Let it sit a few minutes until it thickens.
This picture shows just half a recipe. Baked the other half in a separate pan and took it to a friend…