Blueberry Crosta|Biscuit

Blueberry Crosta|Biscuit

There’s nothing like juicy- sweet blueberries. Any time of the day! My family has a secret! My great-grandma Betty made the most delicious tea cakes ever! But, no one wrote down the recipe! So, I made my own version, made with blueberries instead! The tea cake is a secret, so here is a delicious alternative.


Basic dough: 1 1/2 cups all-purpose flour, plus more for dusting, 3 tablespoons of sugar, 11/2 teaspoons baking powder, 1/2 teaspoon salt, 3 tables of cold unsalted butter, 1/4 cup of chilled buttermilk, and 1/4 cup of chilled heavy cream. Fruit Filling: 3 cups fruit of your choice, sugar to taste, 1/2 teaspoon of cornstarch or not, add your favorite zest, add your favorite juice, and a pinch of salt.


  1. Preheat oven to 375 F. Line baking sheet with parchment paper or aluminum foil.
  2. Combine the fruit and sugar in a bowl and let it sit for at room temperature for 20 minutes. Transfer mixture to saucepan and stir occasionally. Let fruit bubble over medium heat. Cornstarch is optional, but if you wish to add it then, mix it with 1 teaspoon of cold water before you add it to the fruit. Stir the mixture till it thickens, about a minute or 2. Remove from the heat and add in, zests, juices and a pinch of salt.
  3. Flour the surface with flour, roll the dough to the desired size. Transfer the dough to a baking sheet. Fill the center with fruit fill or the filling of your choice. As you apply the fruit, think about the border size you want to create. Then, fold the border over the fruit, leaving the center exposed. Be as created as you want here. There are no mistakes. Garnish with sugar or any desired topping.
  4. Bake until the crust is golden brown and the filling is bubbly, about 20 – 30 minutes. The let cool or not!
  5. Serve cool or hot!