Ingredients:

  • 6 cups (900g) fresh or frozen blueberries
  • 3/4 cup (150g) granulated sugar
  • 3 tbsp (25g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) whole milk
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Toss the blueberries, 150g sugar, cornstarch, lemon juice, cinnamon, and 1.5g salt in a medium bowl until the berries are evenly coated. Pour the mixture into a 9x13-inch baking dish.
  2. Whisk together the flour, 200g sugar, baking powder, and 3g salt in a mixing bowl.
  3. Use a pastry cutter to incorporate the cold cubed butter into the flour mixture until it resembles coarse crumbs.
  4. Stir in the milk and vanilla extract just until combined, ensuring the dough is not overmixed.
  5. Spoon the dough in dollops over the blueberry mixture, leaving small gaps for the fruit to bubble through.
  6. Bake at 375°F (190°C) for 40–45 minutes until the topping is deep golden brown and the fruit juices are bubbling.