Blueberry Grunt
Prep Time
Serves
Cooking Mode
6 cups frozen Compliments Wild Blueberries or fresh blueberries
¾ cup sugar
1 tbsp each finely grated lemon zest and lemon juice
½ tsp ground nutmeg
½ tsp cinnamon
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
2 tbsp cold unsalted butter
1 cup milk
2 cups Compliments French Vanilla Ice Cream
6 cups frozen Compliments Wild Blueberries or fresh blueberries
¾ cup sugar
1 tbsp each finely grated lemon zest and lemon juice
½ tsp ground nutmeg
½ tsp cinnamon
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
2 tbsp cold unsalted butter
1 cup milk
2 cups Compliments French Vanilla Ice Cream
Directions
1Preheat oven to 400°F (200°C). In a large saucepan, combine blueberries, 3/4 cup (175 mL) sugar, lemon zest, lemon juice, nutmeg and cinnamon. Bring to a boil, reduce heat and simmer 5 min. Place in an 8 cup (2 L) baking dish.
2Meanwhile, in a bowl, combine flour, baking powder, remaining 1 tbsp (15 mL) sugar and salt. Cut in cold butter until mixture resembles coarse oatmeal. Stir in just enough milk, about 1 cup (250 mL), to make a soft dough.
3Divide dough into 8 equal portions and place them, evenly spaced, on blueberry mixture. Bake until biscuits are firm and no longer doughy and blueberry mixture has thickened slightly, 20 to 25 min.
4To serve, place a biscuit in each serving dish. Spoon blueberries on top, and top with a scoop of ice cream.
Disclaimer
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Personal Note
Personal Note
