(from Molly O’Neill and Chez Panisse)
Serves 6 to 8
For the berries-
4½ cups wild blueberries, rinsed, stems removed, patted dry on paper towels
⅓ cup sugar
1 tablespoon all-purpose flour
¼ teaspoon lemon zest
For the dough-
1½ cups all-purpose flour
½ teaspoon kosher salt
1½ tablespoons sugar
2¼ teaspoons baking powder
6 tablespoons cold, unsalted butter cut into ½-inch pieces
¾ cup heavy cream, plus additional for serving, if desired
Preheat the oven to 375 degrees F. Place the berries in a medium bowl, toss with the sugar and flour; set aside.
In a large mixing bowl, mix the flour, salt, sugar, and baking powder. Cut in the butter until the mixture resembles coarse meal. Gradually add the cream and mix lightly, just until the dry ingredients are moistened and you have a soft dough. Gather the dough together and pat it into a circle about 8” in diameter and about ½” thick. Use a biscuit cutter to cut out eight 2½” circles.
Place the blueberries in a 1½ quart baking dish or a pie plate measuring 9½ inches across x 2 inches deep. Arrange the circles of dough over the top of the berries. Bake on the middle rack of the preheated oven until the topping is golden and the juices bubble thickly around it, about 35 to 40 minutes.
Let cool slightly. Serve warm with cream to pour on top, if desired. Cover and refrigerate any leftovers.