Ingredients:

2 pints blueberries or two 14 oz. bags frozen blueberries.

Grated zest of 1 lemon

1 (13 oz.) jar Stonewall Kitchen Wild Maine Blueberry Jam

1/2 tsp. cinnamon

2 cups unbleached all-purpose flour

3 Tbsp. sugar

1 Tbsp. baking powder

1/2 tsp. salt

1 stick unsalted butter

1/2 cup half & half or light cream

Butter to grease pan

 

Directions:

Preheat oven to 425. Butter a 2-3 qt. heavy baking dish. Gently stir blueberries, lemon zest, Wild Maine Blueberry Jame and cinnamon together in a bowl. Pour into prepared dish.
Combine flour, 1 Tbsp. of the sugar, baking powder and salt in a food processor and process briefly to blend. Add butter and pulse unteil mixture resembles coarse meal. Pour in half & half and pulse just until dough begins to pull together. Remove dough from processor and knead briefly on a lightly floured surface to form a ball, adding more flour if dough is sticky. Break pieces of dough from ball and cover berries with slightly flattened pieces of dough in a "cobbled" irregular pattern. Sprinkle on remaining 2 Tbsp. of sugar.
Bake until crust is lightly browned and berries are hot, 25-30 minutes. Remove from oven and let stand for at least 15 minutes before serving. Serve with sweetened whipped cream, vanilla ice cream or yogurt.