Blueberry Grunt

• 6 cups frozen wild blueberries or 6 cups fresh blueberries
• 34 cup plus 1 tbsp. sugar, divided
• 1 tablespoon lemon zest, finely grated
• 1 tablespoon lemon juice
• 12 teaspoon ground nutmeg
• 12 teaspoon cinnamon
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 12 teaspoon salt
• 2 tablespoons cold unsalted butter
• 1 cup milk
• 2 cups French vanilla ice cream

1. Preheat oven to 400F In a large saucepan, combine blueberries, 3/4 cup sugar, lemon zest, lemon juice, nutmeg, and cinnamon.
2. Bring to a boil, reduce heat and simmer for 5 minutes.
3. Place in an 8-cup baking dish.
4. Meanwhile , in a bowl, combine flour, baking powder, remaining 1 tablespoons sugar and salt.
5. Cut in cold butter until mixture resembles coarse oatmeal.
6. Stir in just enough milk, about 1 cup to make a soft dough.
7. Divide dough into 8 equal portions and place them, evenly spaced on blueberry mixture.
8. Bake until biscuits are firm and no longer doughy and blueberries have thickened slightly, 20-25 minutes.
9. To serve, place a biscuit in each serving dish.
10. Spooon blueberries on top and addd a scoop of ice cream on the side.

blueberries, sugar, lemon zest, lemon juice, ground nutmeg, cinnamon, flour, baking powder, salt, cold unsalted butter, milk, vanilla ice cream

Taken from www.food.com/recipe/blueberry-grunt-371808 (may not work)