Real Simple magazine
Heat oven to 375° F. In a shallow 1 1/2-quart baking dish or a 9-inch deep-dish pie plate, toss the blueberries, 1/3 cup sugar, and 1 tablespoon flour.
In a medium bowl, combine the baking powder, salt, lemon zest, and the remaining flour and sugar.
Add the butter and blend with your fingers or 2 knives until coarse crumbs form. Add 3/4 cup plus 2 tablespoons cream and mix until a shaggy dough forms.
Drop mounds of dough over the blueberry mixture. Bake until the berries are bubbling and the top is golden, 35 to 40 minutes. Serve with the remaining cream for drizzling, if desired.
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 207 | ||
Calories from Fat: 36 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 8.7mg | 3 % | |
Sodium 112mg | 4 % | |
Potassium 134.8mg | 4 % | |
Total Carbohydrate 39.5g | 12 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 36.2g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 207
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