Ingredients
| 3 cups | blueberries, fresh or | | frozen | | 1/2 cup | sugar | | 1-1/3 tbsp. | lemon juice | | 1 tbsp. | cornstarch | | 1 tsp. | grated lemons, rind of | | 1/2 tsp. | cinnamon | | 1/8 tsp. | salt | | 1 cup | flour | | 3 tbsp. | sugar | | 1-1/2 tsp. | baking powder | | 1/4 tsp. | cinnamon | | 1/4 tsp. | salt | | 1/3 cup | milk | | 1 | egg |
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Instructions
In a medium saucepan combine blueberries, sugar, lemon juice, cornstarch, lemon peel, cinnamon and salt. Cook stirring over medium heat for about 5 minutes or until thickened. Pour into an 8-inch baking dish greased or sprayed with non-stick spray. Set aside.
In a small mixing bowl stir together flour, 3 tablespoons sugar, baking powder, cinnamon and salt. In a separate bowl whip together milk and egg, gradually pour into dry ingredients stiring until just moistened. Spoon over blueberry mixture. Bake at 375°F for about 20 minutes or until golden brown. Best served warm.
Author's Comments
This is different as it has lemon juice and peel in it with a biscuit type topping. Recipe from Meals.com.
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