I could not help but find myself wanting to add this dessert recipe to the Larch Wood blog section. Although you do not require a cutting board to prepare this simple traditional Cape Breton and Nova Scotian dessert, it must be the Maritimer in me that wants to share this great tasting dish with folks everywhere. It’s easy to prepare and delicious to eat!
The photo above was take by our friends and colleagues at our Larch Wood boutique in Wolfville, Nova Scotia. They were having fun slicing blueberries really thin to test out the quality and precision of a Tadafusa Hocho Kobo’s 165mm santoku knife on a Larch Wood cutting board, both available at our Wolfville location. Now back to the recipe.
4 cups fresh blueberries
1 cup sugar
2 teaspoons lemon juice
3/4 cup milk
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 pinch salt
1/4 cup butter or shortening
Preheat oven to 350-360 degrees F (180 degrees C).
Put the blueberries in the bottom of an oven-safe deep-dish such as a casserole dish. Sprinkle berries with 1 cup sugar and the lemon juice.
In a small bowl or measuring cup mix together the egg and milk.
In a large bowl whisk together flour, sugar, baking powder and salt
Break butter into small pieces and add to flour mixture. Cut the butter into flour with a fork until butter and flour are combined in small crumbly pieces. Add egg and milk mixture to flour mixture and blend with fork until well combined.
Scoop out biscuit dough with a large spoon or 1⁄4 measuring cup and arrange on top of blueberries (approximately 10-12 biscuits).
Bake in preheated oven until biscuit is a light golden brown, about 30-40 minutes.
Remove from oven and allow to cool for 10 minutes — the longer the grunt sits, the more liquid the biscuit will soak up.
Serve warm with ice cream or whipped cream.