Bakers Formula: March 2011

Brandi Cowen
March 04, 2011
Written by
This dessert says goodbye to winter with a little warmth to comfort us in these last chilly days and a bright blue hue to remind us spring’s on its way. Adding a scoop of vanilla ice cream might just make this dish irresistible.

Photo Credit: US Highbush Blueberry Council

fresh blueberries 828 ml 3.5 cups
(or frozen blueberries
454 g
1-lb. bag)
cornstarch 15 ml  1 tbsp
lemon juice
30 ml
2 tbsp
all-purpose flour
237 ml
1 cup
urbinado (raw) sugar divided 177 ml     3/4 cup
(or granulated sugar 
177 ml     3/4 cup)
baking powder
4 ml  
 1 tsp
salt    1 ml  
1/4 tsp
milk    118 ml  
1/2 cup
butter, melted  
45 ml 3 tbsp
boiling water 177 ml 3/4 cup

Preheat oven to 180 C (350 F). Spread blueberries in ungreased eight- or nine-inch square baking dish or pan. Sprinkle with cornstarch, drizzle with lemon juice and set aside. In medium bowl, combine flour, 118 ml (1/2 cup) of the sugar, the baking powder and salt. Add milk and butter. Stir until just combined (not smooth) . Drop nine mounds of dough onto blueberries. Pour boiling water over dough and fruit. Sprinkle with remaining sugar. Bake 45 to 50 minutes, until biscuits are golden brown and blueberries are bubbly. Serve warm or at room temperature.

Yield: 8 portions

This recipe is courtesy of the U. S. Highbush Blueberry Council.

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