1. Preheat oven to 350 degrees. 2. In a large bowl combine the blueberries, juice and zest of 1 lemon, 3/4 cup sugar, cornstarch, cinnamon and nutmeg. 3. Stir gently to combine. 4. Pour into a 2 quart oven safe baking dish and set aside. 5. In a food processor combine the flour, salt, baking powder, the 3/4 c. sugar plus the 3 T. sugar, baking soda. 6. Pulse to combine. 7. Add the cold butter and shortening, pulse to combine, continuing to pulse until mixture resembles coarse cornmeal. 8. Pour into a large bowl and in a thin stream add the buttermilk, stirring constantly until mixture just holds together. 9. You may not need all the buttermilk. 10. Form dough into a ball and cover with plastic wrap. 11. Bake the blueberry mixture for 20 minutes. 12. Remove from oven and increase the tempture to 425 degrees. 13. Tear off 3 inch pieces of the dough and place on top of hot blueberry mixture. 14. Sprinkle dough with sugar and bake until the dough is a medium golden brown, around 15 minutes. 15. Cool on a wire rack for 30 minutes. 16. Serve warm with Vanilla Ice Cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
