Because everyone needs a little something sweet every now and then.
- 2 pints blueberries, fresh or frozen
- 1 tsp cinnamon
- 2 tbsp brown sugar
- 1/3 cup port
- 1 tsp cornstarch, mixed with equal amount water until smooth
- 1 cup flour
- 1/3 cup butter
- 1/2 cup milk
- 1 tsp baking powder
- 1 tbsp sugar
In a saucepan over medium heat, bring port, brown sugar and one pint of berries to a boil, mash berries with a metal potato masher. Add corn starch mix and allow to thicken, stirring well. Add remaining berries and stir, bringing back to a boil and allowing mix to thicken again, about five minutes or longer if using frozen. Remove from heat and set aside. In a large bowl, mix flour and baking powder. Cut butter into flour mix, until crumbly. Add sugar and milk. Stir to incorporate. The mix will be wet, more of a drop biscuit or almost a cake batter consistency. Preheat oven to 350. Divide berries evenly between three to four buttered 12-ounce dishes or a single two-quart casserole dish. Use a spoon to spread batter evenly over top. (It doesn’t have to be perfect.) Sprinkle with cinnamon sugar if desired. Place baking dish on a cookie sheet lined with foil to catch any leaks. Bake for 40-45 minutes or until tops are golden. They will rise in the oven and fall somewhat and crack once they’re cooled.