Juicy blueberries mingle with fresh lemon juice, lemon zest, and a whisper of cinnamon, thickened with cornstarch until the filling turns glossy and jammy in the oven. On top, a rustic biscuit-style dough — built from flour, cold butter worked into pea-sized crumbs, and a pour of milk — bakes into golden, craggy mounds that soak up the fruit bubbling underneath. Dropping the dough in big spoonfuls rather than rolling it out keeps the texture wonderfully uneven, with crisp edges giving way to a soft, tender center. Forty-five minutes in the oven is all it takes for the topping to turn deep golden and the berries to turn thick and syrupy at the edges. Warm from the pan and dished up straight into bowls, this is the kind of old-fashioned fruit dessert that feels homey without any fuss, and it's an easy one to bring to the table on an added sugar–conscious spread.
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Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
In a large mixing bowl, combine the blueberries, 1/2 cup granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Stir until the berries are evenly coated, then pour the mixture into the prepared baking dish and spread into an even layer.
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