Blueberry Pandowdy Recipe
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Big Little Recipes.
Blueberry pandowdy recipe. Set a large rimmed baking sheet or two large sheets of foil on the bottom rack to catch any juices. Reduce oven temperature to 350 degrees return the pandowdy to the oven and bake until browned and bubbly 30 to 40 minutes more. Ive only made this recipe with fresh berries but you can substitute frozen or canned blueberries or whichever berry or fruit you prefer see alternate belowbut I cant guarantee that it will be as delicious as it does with fresh berries.
Get Blueberry Pandowdy Recipe from Food Network. Position one rack in the middle of the oven and a second rack in the bottom third of the oven. Preheat the oven to 425F.
Each serving approximately 34 cup. Stir and serve hot. In a 10-inch ovenproof skillet I use my trusty well-seasoned and well-loved Lodge cast iron here over medium heat melt the butter completely.
180 calories 1 g fat 0 g saturated fat 0 mg cholesterol 50 mg sodium 41 g. Stir and serve hot. Blueberry pandowdy is the simplest summer dessert.
Using a microblade or fine rasp grater zest the lemon over the mixture. In the oven fruit here bluberries bubbles and thickens saturating half the bread pieces. Let cool for 20 minutes to allow the juices to thicken.
In a large bowl beat the butter and sugar with a hand mixer at medium-high speed until light and fluffy. In a 10-11 inch cast iron skillet or large pie plate combine the blueberries cherries and cornstarch toss to evenly coat. With buttery pieces of pie dough both tucked into and baked on top of.
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