Sheer pleasure. Serve it hot from the oven, nestled with a cool cut of vanilla ice cream.
- 1 1 lb bag frozen blueberries (about 3- 1/2 cups)
- 1 Tbs cornstarch
- 2 Tbs lemon juice
- 1 cup all-purpose flour
- 3/4 cup turbinado (raw) sugar or granulated sugar, divided
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 3 Tbs butter, melted
- 3/4 cup boiling water
- Preheat oven to 350 F. Spread blueberries in ungreased 8 or 9-inch square baking dish or pan. Sprinkle with cornstarch; drizzle with lemon juice; set aside. In medium bowl combine flour, 1/2 cup sugar, baking powder and salt. Add milk and butter; stir just until combined (not smooth.) Drop mounds of dough onto blueberries. Pour boiling water over dough and fruit. Sprinkle with remaining 1/4 cup sugar. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes. Serve warm or at room temperature.
Calories from Fat 44 (21%)
(8%)Total Fat 5g
(14%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrate 40g
(8%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.