* 1 - 13oz. jar Stonewall Kitchen Wild Maine Blueberry Jam
* 2 Pints Blueberries or mixed fruit, rinsed OR
* 2 - 14 oz. bags frozen blueberries, not defrosted
* grated zest of 1 lemon
* ½ tsp. cinnamon
* 2 cups unbleached all purpose flour
* 3 tablespoons sugar
* ½ teaspoon salt
* 1 stick unsalted butter, chilled and cut into pieces
* ½ cup half & half
Preheat oven to 425. Butter a 2 to 3 quart heavy baking dish. Gently stir blueberries, lemon zest, Wild Maine Blueberry Jam and cinnamon together in a bowl, then pour into prepared dish. Combine flour, 1 tablespoon of the sugar, baking powder and salt in a food processor and process briefly to blend. Add butter and pulse until mixture resembles coarse meal. Pour in half & half and pulse just until dough begins to pull together.
Remove dough from processor and knead briefly 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 tablespoons 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.
Source: Stonewall Kitchen