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For the Filling:

  • 4 cups fresh or frozen (thawed) blueberries
  • 1/4 cup white cane sugar
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)

For the Topping

  • 1 3/4 cups all-purpose flour
  • 2/3 cups cornmeal
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1 cup full-fat yogurt or buttermilk


  1. Generously grease a large, oven-safe skillet, or a deep baking dish. Preheat oven to 400°F.
  2. In a large bowl, combine the filling ingredients. Set aside.
  3. In a separate bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  4. Add butter to the bowl. Using your fingers or a pastry cutter, combine the flour and butter until the texture of coarse sand.
  5. Stir in the yogurt or buttermilk until it forms a loose dough that still holds its shape.
  6. Pour the filling into the greased skillet.
  7. Drop dough by spoonfuls onto the top of the filling.
  8. Place skillet in the heated oven, then immediately reduce temperature to 375°F. Bake for 35-45 minutes, or until filling is bubbly, and biscuits are golden.

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