6 c fresh blueberries, sorted, rinsed and dried
1 c sugar
2 t grated lemon zest
3 T flour
Place blueberries in a lightly buttered 10 inch round baking dish. In a bowl, combine sugar and lemon zest. Add flour, whisk until thoroughly combined. Sprinkle mixture EVENLY over berries; toss gently; set aside. Prepare topping —
1 c plus 5 T flour
6 T sugar
1 ½ t baking powder
¼ t salt
6 T unsalted butter, chilled and cut into bits
1 egg, slightly beaten
1 t vanilla extract
1 T sugar
½ t ground cinnamon
¼ t ground nutmeg, optional
In a bowl, whisk together until well combined flour, sugar, baking powder and salt. Cut butter into flour mixture with a pastry cutter until it resembles a coarse meal with small pieces of butter. In a bowl, whisk together vanilla and egg. With a fork, gently toss egg mixture into flour mixture until moistened and dough starts to hold together. Continue to toss and blend until well combined DO NOT overwork the dough.
Sprinkle topping evenly over fruit filling. Combine sugar and cinnamon, sprinkle over topping. If desired, dust with nutmeg. Bake in a preheated 375 degree oven for 40 -45 minutes until topping is golden brown. To prevent over-browning of topping, cover with foil after 25 minutes of baking. Place on wire rack to cool.
Serve warm with ice cream.
