Try to get wild blueberries for this. I buy 2 small baskets to get about 4 cups of berries.
1 cup sugar
2 tablespoons cornstarch
1/2 cup water
4 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
1-2 tablespoons melted butter or dot with soft butter
PREPARATION:
In a saucepan, combine sugar and cornstarch, stir in water. Bring to a boil; stirring constantly, boil for 1 minute. Add blueberries. Pour blueberry mixture into a lightly buttered 1 1/2 or 2 quart baking dish, sprinkle with cinnamon, dot with butter. Top with crust batter.
Top Crust:
I use a modified Cream Scone recipe as follows:
2 cups all-purpose flour
1/4 cup granulated white sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup cold unsalted butter
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 cup heavy whipping cream
Egg mixture for brushing tops of crust:
1 large egg, lightly beaten
1 tablespoon heavy cream
Preheat oven to 375 - 400 degrees and place rack in middle of oven.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir until just combined. Do not over mix. Place spoonfuls of batter on top of the blueberry mixture, place in oven, bake for about 15 minutes, then brush on egg wash and continue baking until top is brown, about 12-15 minutes more.
Allow to cool for a while. Serve with vanilla ice cream or heavy cream.
-Kate