 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Can be prepared in 45 minutes or less. Ingredients:
2 cups picked-over blueberries |
1 teaspoon freshly grated lemon zest |
1/3 cup sugar |
1 tablespoon fresh lemon juice |
1 teaspoon cornstarch |
2/3 cup all-purpose flour |
1 teaspoon baking powder |
3/4 teaspoon ground cardamom |
1/2 cup heavy cream |
Directions:
1. Preheat oven to 400° F. and butter an 8-inch (1 1/2-quart) glass pie plate.
2. In a bowl toss together blueberries, zest, sugar, lemon juice, and cornstarch until combined well and transfer to pie plate.
3. Into another bowl sift together flour, baking powder, cardamom, and a pinch salt. Add cream and stir until mixture just forms a dough. Drop dough in 5 mounds on blueberry mixture and bake in middle of oven until biscuits are golden and cooked through, about 25 minutes.
|
|