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6 cups fresh blueberries
juice of 1 lemon plus 1 teaspoon of lemon zest
3/4 cup sugar
3 tablespoons flour
1 and 3/4 cups all-purpose flour
4 teaspoons Haddar Baking Powder
6 tablespoons plus 2 teaspoons sugar, divided
5 tablespoons butter
1 cup heavy cream
1/2 teaspoon ground cinnamon
Place the blueberries in a round 9-inch pyrex or rectangular 8- x 10-inch baking dish, and mix with lemon juice, zest, sugar, and 3 tablespoons of flour; set aside.
In a medium bowl, stir together 1 and 3/4 cups flour, baking powder, and 6 tablespoons sugar. Add the butter until mixture is crumbly.
Make a well in the center of the dough and quickly stir in the milk or cream; mix until just moistened. You should have a very thick batter, or very wet dough.
Cover, and allow batter to rest for 10 minutes.
Preheat the oven to 375°F.
Spoon the batter in round droplets over the blueberries; you can leave small holes for the berries to peek through.
Mix together the cinnamon and remaining 2 teaspoons of sugar; sprinkle over the top.
Bake for at least 55 minutes, or until the top is golden brown and crisp, and a toothpick or fork inserted into the center of the topping comes out clean. Let cool until just warm before serving.
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do these freeze well?