Ingredients:

  • 6 cups (850g) fresh blueberries
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (8g) cornstarch
  • 1 cup (125g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120ml) half-and-half
  • 6 tbsp (85g) unsalted butter, melted
  • 1 tbsp (15g) turbinado sugar

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a 9x9 inch baking dish, combine blueberries, 1/2 cup granulated sugar, lemon juice, vanilla, and cornstarch. Stir gently until berries are evenly coated.
  3. In a large mixing bowl, whisk together all-purpose flour, baking powder, salt, and the remaining 1/2 cup granulated sugar.
  4. Pour in the half-and-half and melted butter. Stir until just combined, leaving the batter thick and slightly lumpy.
  5. Spoon the batter over the berries in dollops or spread evenly.
  6. Sprinkle the top with turbinado sugar.
  7. Bake for 30–35 minutes until the crust is deep golden brown and the filling is bubbling around the edges.