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
1/8 teaspoon Ground cardamom
1/2 cup Heavy cream
Preheat oven to 400 degrees and butter an 8-inch (1 1/2-quart) glass pie plate.
In a bowl toss together blueberries, zest, sugar, lemon juice and cornstarch until combined well and transfer to pie plate.
Into another bowl sift together flour, baking powder, cardamom and a pinch of 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.
Source: Sara Moulton
2 servings
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