Blueberry Pandowdy
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Ingredients
- 2 cups blueberries, fresh or thawed/frozen
- 1/3 cup sugar
- 1 lemon, zested, juice from 1/2
- 1/2 teaspoon fresh grated ginger
- 1 tablespoon instant tapioca
cake
- 1 stick unsalted butter
- 1/2 cup sugar
- 1 Large egg
- 1 1/2 cup flour (sifted with baking powder)
- 2 teaspoons baking powder
- 1/2 cup milk
Directions
| Step 1 | |
 Preheat oven to 375 (350 for convection) Combine berries, sugar, tapioca, and lemon juice in a saucepan, and bring to a boil, remove from heat. Set aside. | |
| Step 2 | |
 Generously butter a 9X9" baking dish. Make batter. Cream butter until light and fluffy, add sugar. When sugar is fully incorporated scape down sides of bowl and add egg. Add flour and milk alternating and beat until smooth. | |
| Step 3 | |
 Add berries to baking dish. Spoon batter onto berries forming a cover. When all batter has been added smooth gently to create a smooth crust | |
| Step 4 | |
 Bake 25-30 minutes until top is golden brown. | |