INGREDIENTS
1 serving
rosemary
1 serving
blueberry
3/4 cup
granulated sugar
1 Tablespoon
lemon zest
2 Tablespoons
fresh rosemary
3 cups
flour
1 tsp
baking powder
1/4 tsp
salt
8 oz
unsalted butter
1
egg
1 cup
preserves
3 1/2 cups
blueberries
1/4 cup
granulated sugar
1 Tablespoon
lemon juice
3 tsp
cornstarch