- 8
Ingredients
- 2/3 cup plus 2 tbsp granulated sugar
- 1 1/2 pt (3 cups) blueberries
- 2 tbsp cornstarch
- 1 1/2 pt (3 cups) blackberries
- 1 tbsp fresh lemon juice
- 1 cup unsifted all-purpose flour
- 1/4 cup yellow cornmeal
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 tbsp unsalted butter, melted
- 1 tsp grated lemon zest
- 1/2 cup milk
Preparation
Step 1
Preheat oven to 400 F. In saucepan, combine 2/3 cup of the sugar and 1 cup of the blueberries. In small cup, dissolve cornstarch and 1/4 cup cold water; add to saucepan. Bring to boil, stirring. Cook over low heat 2 minutes, stirring occasionally, until thickened. Remove from heat.
Add remaining blueberries, the blackberries and lemon juice. Pour into 2-quart shallow baking dish.
In medium bowl, combine remaining sugar, the flour, cornmeal, baking powder and salt. Add butter, lemon zest and milk; stir until dry ingredients are moistened. Spoon batter in eight 2 1/2 tbsp "biscuits" over fruit.
Bake 40 minutes, with piece of foil underneath to catch drips, until fruit is bubbly and biscuits are browned. Cover loosely with foil after 35 minutes if biscuits are browning too fast. Cool slightly on rack. Serve warm in bowls.
Nutrition Information:
Per serving
300 calories
3 g protein
55 g carbohydrates
8 g fat
21 mg cholesterol
135 mg sodium