Summary

Ingredients

For the filling:

• 100 g suar
• 1 tablespoon cornstarch
• 1 pinch (s) cinnamon
• 1 pinch (s) salt
• g 1,000 blueberries
• 1 ½ teaspoon lemon peel
• 1 tablespoon lemon juice

For covering:

• 150 grams flour
• 50 grams sugar
• 2 tablespoon corn flour
• 2 teaspoons baking soda
• 1 pinch (s) salt
• 55 g butter, melted
• 150 ml buttermilk, room temperature
• 0.5 teaspoon ½ vanilla extract
• 2 tablespoon sugar, for sprinkling
• teaspoon ⅛ cinnamon, ground, for sprinkling

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Instructions

1. Preheat the oven to 190 degrees and grease a larger baking dish with butter.
2. For the filling, mix the sugar, cornstarch, cinnamon and salt in a larger bowl. Add the blueberries and mix both together. Add the lemon zest, juice and mix everything together again. Then put this in the prepared baking dish and bake in the oven for about 20-25 minutes. The filling should bubble slightly at the edge.
3. In the meantime, prepare the topping (the biscuits) by mixing the flour, sugar, corn flour, baking powder and salt in a bowl. If you don`t have or don`t like corn flour, you can replace it with normal flour.
4. In a second bowl mix the melted butter with the buttermilk and the vanilla extract. About 3 minutes before the filling is ready, add the flour mixture to the buttermilk mixture and stir the two together.
5. Mix the remaining 2 tablespoons of sugar with the cinnamon in a bowl and set aside.
6. Remove the filling and turn the oven up to 220 degrees.
7. With a tablespoon, put the dough in 6 piles, evenly distributed, on the filling. Leave some space between the biscuits so they shouldn`t touch. Sprinkle the cinnamon / sugar on the biscuits and return to the oven. Bake to the end in about 15-18 minutes, the biscuits should be golden brown and the filling should bubble. Take out and let cool for about 20 minutes.
8. Then arrange a biscuit with a filling on a dessert plate. If you don`t use all of the cinnamon / sugar, you can keep the rest in a small screw-top jar.