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Blueberry Pandowdy

  • Serves 6-8.


  • 1-1/2 cups heavy cream (you can use fat-free)
  • 2 cups all-purpose flour
  • 1-1/2 Tablespoons baking powder
  • 2 teaspoons salt
  • 4 pints blueberries
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 Tablespoons sugar
  • 1 cup light molasses
  • 4 Tablespoons unsalted butter, cut into pieces
  • Whipped cream for garnish


Preheat oven to 375°. Whip heavy cream until soft peaks form. In a separate bowl, blend flour, baking powder, and salt. Fold whipped cream into flour mixture just until combined. Roll dough out on lightly floured surface to 1/2-inch thickness. Set aside.

Toss blueberries with cinnamon, nutmeg, and sugar. Transfer to a 9-inch baking dish and drizzle with molasses and butter pieces. Carefully cover with dough and tuck dough into edges of mixture. Cut slits in dough to vent. Bake 30 to 40 minutes or until golden brown. Serve warm with additional whipped cream sweetened with molasses if desired.

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