I’ve made this twice to rave reviews both times, both times with kiddos eating it (once with a fairly picky kiddo eating it). Very tasty, very easy!
1/2 cup (3.5 oz) sugar
1 tbsp cornstarch
pinch ground cinnamon
30 oz (6 cups) blueberries
1.5 tsp grated lemon zest
1 tbsp lemon juice
1 cup (5 oz) all purpose flour
1/4 cup plus 2 tsp sugar
2 tbsp stone-ground cornmeal
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup buttermilk (if you don’t have buttermilk you can “make” it by mixing 1 cup milk and 1 tbsp lemon juice and letting it stand for 5 min, then just use 1/3 cup of it… or do the math to figure out how much to scale that recipe down by I guess)
4 tbsp unsalted butter, melted
1/2 tsp vanilla extract
3 tbsp minced crystallized ginger (I minced it really fine to make sure none of the kids got a big hunk of it, though I would have enjoyed that)
1/8 tsp ground ginger
1. For the filling: Preheat oven to 375. Line a baking sheet with foil (this is to catch any bubbling over). 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 blueberry mixture to 9 inch pie plate, place plate on baking sheet, and bake until filling is hot and bubbling around the edges, about 25 min.
2. For the biscuit topping: Whisk flour, 1/4 cup sugar, cornmeal, baking powder, baking soda, and salt in large bowl. Add crystallized ginger to flour mixture and stir until coated. Whisk buttermilk, butter, and vanilla together in small bowl. Combine remaining 2 tsp of sugar with the ground ginger in a second small bowl and set asid (this is for sprinkling on top of the biscuits). One minute before the blueberries come out of the oven, add wet ingredients to dry; stir until just combined and no dry pockets remain (I think I ended up smooshing the dough together with my hands as it seemed a bit dry for just mixing with a spoon).
3. After removing blueberries from the oven, increase oven temperature to 425 degrees. Divide dough into eight equal(ish) pieces and place on hot filling, try to space it so that the pieces don’t touch and preferably are 1/2 inch apart (I failed at this and it still came out fine). Sprinkle each mound evenly with the ginger sugar. Bake until filling is bubbling and biscuits are golden brown on top and cooked through, 15-18 min, rotating pie plate halfway through baking (if you remember, I never do). Transfer pie plate to somewhere to cool for 20 min. Top with ice cream and contemplate sharing with others : )
(if you want to make it without the ginger (though I think it was better with the ginger), just leave out all the ginger and mix 1/8 tsp cinnamon in with sugar to top the biscuits)
(if you wanted to make this with frozen blueberries you can too, you just thaw the blueberries in a colander over a bowl to catch the juice. Then transfer juices (about 1 cup) to small saucepan; simmer over medium heat until syrupy and thick enough to coat back of spoon, about 10 min. Mix syrup with blueberries and other filling ingredients. Increase baking time for filling in step 1 to 30 min and increase baking time in step 3 to 20-22 min.)