a big blueberry biscuit heart

Be still my blueberry heart

Biscuit dough subtly scented with vanilla wrapped around blueberry cardamom filling, baked until bubbling. A heart shaped box filled with fruity blueberry love and cardamom. We had this for breakfast but each bite reminded me of shortcake and summer, eating dinner while the sun is still golden on the tips of the trees and just how good berries are with a healthy dollop of whipped cream. If I had this to do over again I would serve it for dessert or maybe a mid afternoon brunch and top each fragrant fruit filled slice with a swirl of vanilla whipped cream.

Why one big heart? I contemplated a more standard cinnamon roll sort of shape but I was afraid that the filling would burn or get too messy. This shape worked nicely, yes, the blueberries did spill out but it happened late enough in the baking process that it was fairly well contained. Insert broken heart pun here.

I would like to apologize for the heart shaped food items that I’m tossing your way. It feels disingenuous to force hearts on you when I’m not a fan of valentine’s day’s trappings. Roses? Not my favorite flower. A box of chocolates? Nah. I do like love notes. Love notes and Tom Waits.

Like heart shaped things? I’ve got you covered!

Bloody Mary Chicken Pot Pie with (heart shaped) Olive Biscuit Topping

or these heart shaped milk chocolate chunk shortbread cookies

Speaking of shortbread…not heart shaped but blueberry tart with shortbread crust

a big blueberry biscuit heart

Ever so loosely based on the Twenty Minute Cinnamon Roll Beer Biscuits by The Beeroness

a big blueberry biscuit heart

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Course Bread, Breakfast, Dessert

Cuisine American, Baking

Ingredients

  

Biscuit dough

• 2 cups whole wheat pastry flour
• 1 cup AP flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp sugar
• 8 tbsp well chilled unsalted butter cut into ½ inch pieces
• 1 cup yogurt
• 2-3 tbsp milk
• 1 tsp vanilla

blueberry filling

• 2 cups frozen blueberries I like the little wild ones
• 1 tbsp sugar
• 1 tbsp raspberry liqueur optional
• 1 tsp lemon zest
• 1 tsp cardamom
• 2 tbsp butter either salted or unsalted
• 1 tbsp flour

Instructions

 

• In a medium saucepan combine blueberries, sugar, and raspberry liquer. Simmer over medium low heat until saucy (about ten-fifteen minutes) Add zest, cardamom, butter, and flour. Stir to thoroughly combine, return to a simmer and cook until the filling begins to thicken, about a minutes or two. Remove from heat and allow filling to cool.
• Preheat the oven to 400
• Mix yogurt, vanilla, and milk together, stir to combine and set aside. Combine flours, baking powder, salt, and sugar in the bowl of a food processor fitted with the metal blade. Pulse to combine. Add the butter and pulse approximately ten times in one second bursts until butter is the size of tiny peas. Transfer the mixture to a large bowl and add yogurt mixture, stirring with a fork until dough just comes together.
• On a lightly floured surface pat the dough out into a rectangle and then roll out into a long rectangle about six inches wide and 18-20 inched long.
• Spoon out the blueberry mixture into the middle of the dough and then fold the dough over the mixture to form a long strip. With your prepared baking pan or skillet nearby roll each end of the strip toward the middle. Pinch the bottom of the double swirl to form a heart and place on prepared baking sheet.
• Bake at 400 degrees until bubbling and browned on the top 25-30 minutes.
• Allow to cool slightly before serving.

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