| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
|
Ingredients
- ½ cup white sugar
- 1 teaspoon baking powder
- 1 ½ cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- zest of one lemon
- 1 teaspoon vanilla
- ¼ cup sugar
- 2 teaspoon cornstarch
- 12 ounces blueberries
Ingredients
|
|
Instructions
- Combine ½ c sugar, baking powder, flour, cinnamon, cardamom, nutmeg, and salt. Mix with whisk. Add lemon zest, juice, vanilla, egg, and mix. Once combined, butter with flour mixture with hands until combined. You can use a standing mixer or pastry cutter to get the texture faster. It will be grainy and not full combined.
- In a separate bowl, mix ¼ c sugar and cornstarch. Add blueberries and mix to cover.
- In a 13x9 pyrex, cover with cooking spray then add half of the flour mixture and press down. After, add the blueberries and spread evenly. Spread the rest of the flour mixture on top of the blueberries. Bake at 350 convection for about 40 minutes. Let cool before you cut.