Ingredients
2 pints blueberries
1/3 cup plus 1/4 cup granulated sugar
1 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 teaspoon grated lemon zest
6 tablespoons cold unsalted butter, cut into pieces
2 cups heavy cream
Total time: 40 minutes Serves: 12 muffins
How to Make It
Step 1
Heat oven to 375° F. In a shallow 1 1/2-quart baking dish or a 9-inch deep-dish pie plate, toss the blueberries, 1/3 cup sugar, and 1 tablespoon flour.
Step 2
In a medium bowl, combine the baking powder, salt, lemon zest, and the remaining flour and sugar.
Step 3
Add the butter and blend with your fingers or 2 knives until coarse crumbs form. Add 3/4 cup plus 2 tablespoons cream and mix until a shaggy dough forms.
Step 4
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 drizzling, if desired.
Nutritional Information:
Calories 474
Calories from fat 47%
Protein 5g
Carbohydrate 61g
Sugar 29g
Fiber 3g
Fat 25g
Sat fat 15g
Sodium 280mg
Cholesterol 78mg