Ingredients
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4 cups fresh blueberries or 1 (16 ounce) package frozen unsweetened blueberries
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3/4 cup firmly packed brown sugar, divided
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1 cup all-purpose flour, plus
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1 tablespoon all-purpose flour, divided
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1/2 cup unsalted butter, chilled and diced
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1 cup milk
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1/2 teaspoon vanilla
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whipped topping
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1 egg
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2 teaspoons grated lemons, rind of
Instructions
- Preheat oven to 350 and grease a 9-inch pie plate.
- Place blueberries in medium bowl.
- Combine 1/4 cup of the brown sugar and 1 Tbsp.
- of the flour; toss with blueberries to coat.
- Spoon mixture into pie plate.
- In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
- Mix in remaining 1/2 cup brown sugar.
- Add milk, egg, lemon peel and vanilla, and blend well.
- Pour batter over blueberry mixture.
- Bake until firm and golden brown, about 55 minutes.
- Cool at least 10 minutes before serving.
- Top with whipped topping if desired.