This recipe is based on regular pantry staples and a few extras. You’ll need unsalted butter, blueberries (Morone notes that both fresh and frozen are fine), sugar, a lemon (for both the juice and zest), all-purpose flour, yellow cornmeal (fine to coarse, depending on your preference ), baking soda, baking soda, salt, buttermilk, vanilla extract, and turbinado sugar.
In case you have allergies, Morone notes that a gluten-free flour mix can be used instead, and a dairy-free butter and milk option (mixed with lemon juice to make a buttermilk substitute) can be swapped out. Meanwhile, if you don’t have turbinado, she recommends replacing it with light brown or demerara sugar. As for the cornmeal, Morone explains that “the biscuit topping will get a little firmer and a little more crunchy,” so don’t miss this delicious twist. Finally, you’ll want to have vanilla ice cream in your freezer because the combination is just right.