- 1 bag frozen blueberries (1 pound, or about 3 1/2 cups)
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
- 1 cup all-purpose flour
- 3/4 cup turbinado (raw) sugar or granulated sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 3 tablespoons butter, melted
- 3/4 cup boiling water
Pre-heat the oven to 350°F.
Spread the blueberries in an ungreased 8-inch or 9-inch square baking dish or 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 butter.
Stir just until combined (not smooth), then drop mounds of dough onto the blueberries.
Pour boiling water over the dough and fruit. Sprinkle with remaining 1/4 cup sugar.
Bake until the biscuits are golden brown and the blueberries are bubbly, 45-50 minutes.
Serve warm or at room temperature.