Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　2 cups picked-over blueberries

　　1 teaspoon freshly grated lemon zest

　　1/3 cup sugar

　　1 tablespoon fresh lemon juice

　　1 teaspoon cornstarch

　　2/3 cup all-purpose flour

　　1 teaspoon baking powder

　　3/4 teaspoon ground cardamom

　　1/2 cup heavy cream

　　

Step 1

Preheat oven to 400° F. and butter an 8-inch (1 1/2-quart) glass pie plate.

　　

Step 2

In a bowl toss together blueberries, zest, sugar, lemon juice, and cornstarch until combined well and transfer to pie plate.

　　

Step 3

Into another bowl sift together flour, baking powder, cardamom, and a pinch salt. Add cream and stir until mixture just forms a dough. Drop dough in 5 mounds on blueberry mixture and bake in middle of oven until biscuits are golden and cooked through, about 25 minutes.