After I went blueberry picking on Monday (I came home with 16 lbs. — and no, I’m not done yet), I had to make something delicious with some of the berries. Most got frozen this way for use in smoothies and other things this winter, but what’s the point of getting all those blueberries and not enjoying some of them? So this was my first experiment. (The baby, by the way, loved it so much that he required a bath after.)
- 1 lb. blueberries
- 2 tbsp. sucanat (berries)
- 1 lemon, zested + 1 tsp. juice
- 1/2 c. sprouted flour
- 1/4 c. sucanat (topping)
- 1/4 tsp. nutmeg
- 1/8 tsp. cardamom
- 2 tbsp. butter (cold)
- 1 tbsp. arrowroot powder
In a small bowl, add your blueberries.
Add the sucanat. (I ran out so I’m using organic cane sugar here, which works too. You could probably also try using about 1/2 as much maple syrup or honey but I didn’t have either of those…need to restock the pantry soon.)
Add the lemon zest and juice.
Stir this all together. Set it aside for about 30 minutes.
In another bowl, add the flour.
Then the sucanat (again, I’m using organic cane sugar).
Add the spices.
Stir this all together. When you’re ready to assemble it, add the butter. (I set this mixture, without the butter, aside until I was nearly ready to bake. You don’t want the butter to melt.)
Mash the butter with a fork or pastry blender until the mixture forms crumbles.
Preheat oven to 350. Get the blueberry mix. Mash lightly with a fork. The juices should be running out of the berries now. Add the arrowroot powder.
Stir this up, then pour into a small baking dish — mine is about 7″. You can see it in the picture above with the topping mix.
Sprinkle the topping onto the blueberry mix.
Bake for 25 – 30 min., until the edges are golden brown and the filling is bubbly. Serve warm with whipped cream or vanilla ice cream.
**This post has been entered in Real Food Wednesday, Frugal Days and Sustainable Ways.**
What’s your favorite blueberry dish?
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