Ingredients
2
cups Gold Medal™ all-purpose flour
1/4
cup sugar
1/3
cup butter or margarine, melted
2/3
cup milk
2
teaspoons baking powder
1/2
teaspoon salt
1/2
teaspoon grated lemon peel
2
cups fresh blueberries
1/3
cup sugar
1
tablespoon Gold Medal™ all-purpose flour
2
teaspoons lemon juice
1
tablespoon butter or margarine, melted
1
tablespoon coarse white sparkling sugar or granulated sugar
Preparation
Heat oven to 350°F. Grease cookie sheet with shortening.
In medium bowl, mix 2 cups flour, 1/4 cup sugar, 1/3 cup butter, the milk, baking powder, salt and lemon peel with fork until dough leaves side of bowl and forms a ball.
Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll into 12-inch circle. Fold circle into fourths. Carefully place on cookie sheet and unfold. Reshape if needed.
In small bowl, mix blueberries, 1/3 cup sugar, 1 tablespoon flour and the lemon juice. Spoon over dough to within 2 inches of edge, mounding fruit in center. Fold dough over fruit, making pleats to retain circle shape and leaving about 3-inch opening in center. Brush 1 tablespoon butter over dough; sprinkle with sparkling sugar.
Bake 35 to 40 minutes or until golden brown. Carefully remove from cookie sheet to serving plate. Let cool at least 10 minutes. Serve warm.
