Ingredients
2 pints blueberries
1/3 c. plus 1/4 c. granulated sugar
1 1/2 c’s plus 1 T flour
2 t. baking powder
1/4 t. kosher salt
1 t. graded lemon zest
6 T cold, unsalted butter cut into pieces
2 c’s heavy cream
Preparation
Heat oven to 375 degrees. In a shallow 1 1/2-quart baking dish or 9-inch deep pie plate, toss the blueberries, 1/3 c. sugar and 1 T. flour
In a medium bowl, combine the baking powder, salt, lemon zest, and the remaining flour and sugar.
Add the butter and blend with your fingers or 2 knives until coarse crumbs form. Add 3/4 c. plus 2 T. cream and mix until a shaggy dough forms.
Drop mounds of dough over the blueberry mixture. Bake until the berries are bubbling and the top is golden, 35 to 40 minutes. Serve with the remaining cream for drizzle.
