What
you need,
1
cup fresh blueberries
¼
cup sugar
Zest
of half a lemon
Juice
of half a lemon
1
tbsp. corn starch
¾
cup all-purpose flour
1
tsp. baking powder
3
tbsp. cold butter, cut into small pieces
1/3
cup buttermilk or cream
Sanding
sugar, optional
Heat
your oven to 375 degrees.
In
a small bowl combine the blueberries with the sugar, corn starch and lemon zest
and juice. Let the berries sit for 15
minutes.
To
make the topping, combine the flour and baking powder in a bowl. Cut in the
cold butter until it resembles coarse crumbs.
Gently
stir in the buttermilk or cream until just combined.
Divide
the berries between 2 ramekins and drop by the spoonful the topping over them.
You
may have a little extra topping; I just formed it into a biscuit shape and
cooked it separately.
Place
the ramekins on a baking sheet and cook for 25-30 minutes until the berries are
bubbling and the topping is browned.
I
took the single biscuit out after 20 minutes.
Serve
warm or cold, with our without ice cream.
Jen of My Tiny Oven
