Ingredients
Blueberries
8 cups Blueberries
1 cup Sugar
¼ cup Runamuck Bourbon Barrel Aged Maple Syrup ( sold in store)
2 tbsp Corn Starch
Dough
2 ½ cups All-purpose Flour
3 tbsp Sugar
1 tbsp Baking Powder
½ tsp Salt
6 oz unsalted Butter, cold, cubed
¾ cup Milk
1 Egg
Whipped Cream
1 qt Heavy Cream
1 cup Powdered Sugar
1 tsp Mexican Vanilla Paste ( sold in store)
Directions
Preheat oven to 425°F.
Blueberries: In a large bowl, combine blueberries, sugar, maple syrup, and cornstarch. Mix well.
Dough: In another bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter until crumbly. Whisk together milk and egg in a small bowl, then stir until just combined. It will be lumpy if too dry add 2 TBSP of milk.
Transfer blueberries to a 9×13-inch baking dish. Drop spoonsful of dough on top. Sprinkle with extra sugar.
Cover lightly with foil, bake for 20 mins. Remove foil, bake for 25 more mins or until browned.
Whipped Cream: Using a mixer, combine heavy cream, powdered sugar, and vanilla paste until medium stiff peaks form.
Recipe by Chef Eric Longley