2 pints fresh or frozen blueberries 2/3 cup sugar, divided 1/2 cup apple cider 2 tablespoons cornstarch 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup butter or margarine 1 cup milk, divided Confectioners’ sugar, optional Mapled CreamRinse blueberries; drain well. Combine blueberries, 1/2 cup sugar, cider and cornstarch. Combine flour, remaining sugar, baking powder and salt; mix well. Cut in butter until mixture resembles cornmeal. Add 3/4 cup milk; mix until dough leaves sides of bowl. Turn dough onto lightly floured surface; roll to 3/4-inch thickness. Cut into six 4-inch rounds. Portion blueberry mixture into six 12-ounce baking dishes. Top each with round of dough; brush with remaining milk. Bake 30 minutes at 400 F or until topping browns and blueberries bubble. Cool 20 minutes before serving. Sprinkle with powdered sugar and serve with Maple Cream. Makes 6 servings. Mapled Cream: Beat 1 cup whipping cream until mixture thickens. Gradually add 2 tablespoons maple syrup; beat until stiff peaks form. Makes 2 cups. .
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