Blueberry Pandowdy
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 cups
Heavy Cream2 cups
All-Purpose Flour2 tbsps
Baking Powder2 tsps
Coarse Salt1 tsp
Cinnamon (ground)1 tsp
Nutmeg (ground)3 tbsps
Sugar2 tbsps
Unsalted ButterDirections:
1
Preheat oven to 375 degrees
2
In a mixing bowl, whip the cream until stiff peaks form
3
In a separate bowl, blend together the flour, baking powder and salt
4
Fold in the heavy cream until just combined
5
On a lightly floured surface, roll out the dough to 1/2-inch thickness
6
Set aside
7
In a separate bowl, toss the blueberries with the cinnamon, nutmeg and sugar
8
Transfer to a 9-inch baking dish and drizzle with molasses and butter pieces
9
Top with dough and tuck into the mixture
10
Cut vents in the top of the dough
11
Bake for 30 minutes or until golden
12
Serve with whipped cream sweetened with molasses