Recipe adapted from:
Hopley, Claire. New England Cooking: Seasons & Celebrations. Lee, Mass: Berkshire House Publishers, 2001.
Submitted by Christina, Malden CSA member
- 1 quart fresh blueberries
- 1/2 cup Grade A Dark Color and Robust Flavor [formerly called Grade B] Maple Syrup
- 1 Tb maple sugar (or light brown sugar)
- 1.5 cups all-puprose flour
- 1/4 tsp. freshly grated nutmeg
- 1 TB. baking powder
- 1 stick butter
- 1/2 cup maple sugar (or firmly packed light brown sugar)
- 1 egg
- 3/4 cup buttermilk or 3/4 cup milk with 1 tsp fresh lemon juice1 tsp vanilla extract
Preheat oven to 400 F.
Put the berries into a 9-inch deep pie pan. Pour the maple syrup over the berries.
In a large bowl, mix together the flour, nutmeg and baking powder.
Cut the butter into smaller pieces (or use a frozen stick of butter, grated with the largest holes on a box grater) and rub it into the flour mixture until
it resembles fine bread crumbs.
Stir in the 1/2 cup of maple (or brown) sugar.
In a separate bowl, beat the egg, buttermilk (or soured milk) and vanilla. Pour the egg mixture
into the flour mixture. Stir to form a soft dough.
Use a tablespoon to drop dough in evenly-sized dollops onto the blueberry filling. Spread lightly to join the dollops together; it is okay if some fruit is left uncovered.
Sprinkle the remaining 1 TB maple (or brown) sugar onto the topping.
Place in the center of the 400 F oven and bake for 20 -25 minutes or until the top is golden in color and
a toothpick inserted in the center comes out clean,
Serve warm with cream or ice cream.
NOTE: I’ve sometimes made half a recipe of dough and left more areas of blueberry filling uncovered. The first time I made the recipe above, I thought that the topping was way to thick.