1/2teaspoonSaigon cinnamonI suggest Saigon cinnamon because it’s more fragrant than Ceylon cinnamon
1/4cupunsalted buttercubed and chilled
1/2tablespoonDemerara sugaror other coarse sugar
Blueberry Cobbler Filling:
6cupsblueberriesfresh or frozen
1Vanilla Whipped Creamoptional
1No-Churn Vanilla Ice Creamoptional
Preheat oven to 400 degrees F.
For Biscuit Topping:
In a large bowl, stir together the flour, 2 tablespoons sugar, baking powder, salt and 1/2 tsp. Saigon cinnamon. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until mixture looks like course crumbs. Set aside.
In a small-medium mixing bowl, stir together milk and egg. Add to the flour mixture and stir until just combined.
For Blueberry Cobbler filling:
In a large saucepan, over medium heat, add the blueberries, 1 cup sugar, 1/4 tsp. Saigon cinnamon, and cornstarch. Cook until the blueberry release their juices, stir continuously. The mixture should be bubbly.
Transfer filling to a 2 quart (9 x 9 inch baking dish) and using a large spoon, drop the biscuit dough in 5-6 mounds on top of the hot filling. Sprinkle 1/2 tablespoon Demerara sugar over the top of the biscuits.
Bake 20 to 25 minutes (25 minutes always works for me!) or until the top of the biscuit topping is golden brown. When it's done, allow to cool in pan on a wire rack or trivet for 1 hour (to allow the filling to thicken). Serve with Vanilla Whipped Cream and/or No-Churn Vanilla Ice Cream. Enjoy!
Calorie count includes 1/2 cup vanilla ice cream for one serving.