From: Pastry chef Karen Barker, Magnolia Grill, Durham, NC. Yield: 8 to 10 servings. 5 cups blueberries 1⁄2 cup sugar, divided 21⁄2 tsp. lemon juice 21⁄2 Tbsp. creme de cassis 11⁄2 tsp. cornstarch 2 cups flour 21⁄2 tsp. baking powder 1⁄4 tsp. baking soda 1⁄2 tsp. kosher salt 4 oz. butter, chilled and cut into pieces 1 egg 1⁄4 cup buttermilk 13⁄4 cup cream, divided as needed, powdered sugar In a non-reactive saucepan, combine 3 cups blueberries with 3 Tbsp. sugar, lemon juice and creme de ...
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