- 2 cups picked-over blueberries
- 1 teaspoon freshly grated lemon zest
- 1/3 cup sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon ground cardamom
- 1/2 cup heavy cream
- Preheat oven to 400° F. and butter an 8-inch (1 1/2-quart) glass pie plate.
- In a bowl toss together blueberries, zest, sugar, lemon juice, and cornstarch until combined well and transfer to pie plate.
- Into another bowl sift together flour, baking powder, cardamom, and a pinch salt. Add cream and stir until mixture just forms a dough. Drop dough in 5 mounds on blueberry mixture and bake in middle of oven until biscuits are golden and cooked through, about 25 minutes.