2 cups unbleached flour
1 Tablespoon baking powder
3 Tablespoons sugar
¾ teaspoon salt
8 Tablespoons cold unsalted butter
1 large egg
¾ cup plus 1 Tablespoon milk
1 cup fresh or frozen blueberries
1 Tablespoon cinnamon mixed with 3 Tablespoons sugar (optional, for topping)
Directions:
1. Preheat the oven to 450° F. Spray a baking sheet with vegetable spray or lightly coat it with butter.
2. Mix the flour, baking powder, sugar and salt in a medium bowl.
3. Cut in the butter with a pastry cutter or two butter knives until it is pea-sized. Set the mixture aside.
4. Beat the egg in a small bowl, then beat in the milk. Set aside.
5. Add the blueberries to the dry mixture, then quickly add the egg mixture to this, stirring until just moistened (it will be sticky).
6. Pat the dough out to ½ inch thickness on the baking sheet (about a 9×12 inch rectangle). Sprinkle with the cinnamon sugar topping if using.
7. Bake on the middle rack of the oven until slightly risen and browned, about 12 minutes. Break apart and serve hot, spread with a little bit of butter if desired.
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