I made this recipe yesterday as an unusual ender for a Swedish meatball dinner to celebrate the beginning of Christmas season. Rather than something heavy, it seemed right to summon memories of summer. My family was in a mood for greatness, so we listened to a compilation of Luciano Pavorotti while all cooking together and enjoying dinner.
This recipe is adapted from a version in The Quick Recipe, published by Cook’s Illustrated, and a workhorse from my days as a mother of four young boys in need of calories. I love that it uses frozen blueberries, available year-round in our northern climate, and a modest amount of sugar. I substitute any type of citrus for lemon zest and juice, and use regular milk plus plain yogurt instead of buttermilk. It takes less than 60 minutes start to finish and requires very little special equipment.
Blueberries are incredibly nutritious, and especially good for brain function and as part of an anti-inflammatory diet.
Serves 8
Blueberry Filling
6 c. frozen blueberries (wild, if possible)
1/2 c. sugar
1 1/2 tsp. grated citrus zest
1 Tbsp. citrus juice
1 Tbsp. cornstarch
Biscuits
1 1/4 c. all purpose flour, or flour of choice
2 Tbsp cornmeal
1/4 c. sugar plus 2 tsp. for topping the biscuits
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp salt
4 Tbsp melted unsalted butter
1/3 c. milk of choice
2 Tbsp. plain yogurt
1/2 tsp. vanilla
Prepare oven by adjusting rack to lower middle position, and heating to 425 degrees.
Make the filling: Place the berries in a 9 1/2 inch glass pie plate or similar sized square microwave-safe baking dish. Microwave on high for 5 minutes. Drain the berries in a colander, saving the juices in a bowl. Return berries to the baking dish. Add sugar and zest to the berries. Measure out 3/4 c. of reserved juice. Whisk in the lemon and cornstarch to the reserved juice. Add to the berries, cover with plastic wrap, cut a few vents in the wrap, and microwave on high for 5 minutes, stirring once.
Make the biscuits: While berries are in the microwave, whisk together the dry ingredients, reserving 2 tsp. of sugar for topping the biscuits. Whisk together the melted butter, milk, yogurt, and vanilla in a small bowl. Add the wet ingredients to the dry, and stir with a rubber spatula until no dry patches remain.
Assemble: Remove the berries from the microwave and discard plastic wrap. Divide the biscuit dough evenly into 8 rough portions. Place on top of the berry mixture, arranging them so they do not touch. Sprinkle with reserved sugar. Place the baking pan on a rimmed baking sheet to guard against bubbling over. Place in the oven and bake for 18-20 minutes, or until the berries are bubbling and the biscuits are golden brown. Cool for about 20 minutes on a wire rack before serving.
We plated our’s with a scoop of vanilla bean ice cream. For breakfast this morning, it held up nicely with a dollop of plain yogurt.
The Sated Musician 