Lovin' blueberry season and creating new yumilious morsels with our hand-picked berries!
Yield: 6-8 servings
1 1/2 cups flour mix*
3/4 cup evaporated cane juice sugar
1/2 teaspoon non-iodized salt
2 teaspoons corn free baking powder
1/3 cup extra light olive oil
1 large egg or alternative
1/3 cup milk or alternative
1+ cup fresh blueberries
1/2 cup evaporated cane juice sugar
1/3 cup flour mix*
5 Tbsp cold butter, cubed
1 cup sorghum flour
1/2 cup brown rice flour
1/2 cup white rice flour
2/3 cup tapioca flour
1/2 cup arrowroot flour
Toss leftover flour mix into your weekend concoction jar.
Preheat oven to 400°F. Oil/butter/ghee deep dish pie plate or 8x8 baking dish.
Combine 1 1/2 cups flour mix, 3/4 cup sugar, salt & baking powder. Place olive oil into a 1 cup measuring cup; add the egg and enough milk to fill to 1 cup. Mix this with flour mixture. Fold in blueberries. Pour batter into oiled baking dish.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour mix, and 1/4 cup cubed butter. Mix with fork or pastry blender and sprinkle over batter before baking.
Bake for 20-25 minutes or until a toothpick comes out clean. Let cool for a few minutes and dish up!
Notes: I did an 8 ounce bag of frozen blueberries recently - just can't cough up $4 for a half pint out of season! Make sure to thaw them first! I did this by running under warm water in a mesh strainer. I would've liked more blueberries, so will probably do 10-12 ounces in the future. For some reason this most recent crumble topping was a bit heavy on the flour. Thinking I needed a bit more butter to make a better balance with the flour/sugar. To the best of my knowledge this recipe is corn-free if using specific brands. I use Authentic Foods flours, Wholesome Sweeteners sugar, local organic eggs, Bertolli Extra Light Olive Oil, local unsalted butter, and Homestead Creamery whole milk. As always check ingredient labels as they can change at any time.