Ingredients 1 cup (128g) all-purpose flour · spooned and leveled 1/2 cup (100g) light brown sugar · packed 1/2 cup (100g) granulated sugar 1/2 tsp ground cinnamon Pinch of kosher salt 1/2 cup (112g) unsalted butter · melted 6 tbsp (84g) unsalted butter · room temp 3/4 cup (150g) granulated sugar 1 large egg · room temp 1 tsp vanilla extract 3/4 cup (180g) sour cream · room temp 1 tsp baking powder 1/2 tsp kosher salt 1/4 tsp baking soda 1 1/2 cups (192g) all-purpose flour · spooned and leveled 2 cups (270g) fresh blueberries (see notes for frozen instructions) Zest of 1 lemon 1 tbsp cornstarch 1/2 cup (55g) powdered sugar · spooned and leveled 1/2 tbsp milk 1/2 tbsp lemon juice In a medium bowl, use your hands to toss together all of the dry ingredients. Stir in the melted butter until evenly moistened with a mix of large and small clumps. Place in the refrigerator while we make the batter.
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