3 cups fresh blueberries
½ cup organic evaporated cane sugar
1 tbsp lemon zest
½ tsp pure vanilla extract
1 cup sprouted wheat flour
¼ cup organic evaporated cane sugar
1 tsp baking powder
¼ tsp fresh ground cinnamon
¼ cup butter (1/2 stick) (salted)
¾ cup (to 1 cup) low or non-fat buttermilk
¼ cup Sucanat or brown sugar
Prepare the mixture
Pre-heat the oven to 375 degrees. In a bowl, combine the blueberries, lemon zest, sugar and vanilla. Toss and mix until blueberries are evenly coated.
For the topping, sift together the dry ingredients. Cut the butter into small cubes and work into the flour using a pastry cutter, two butter knives, or my personal favorite, your fingers. Work the butter into the flour to a consistency of course meal without any large chunks.
Stir in ¾ cup of the buttermilk. The batter should be thick, but pourable. Depending on the moisture content of the flour, add more buttermilk to thin the batter so it can be easily poured and spread over the blueberries.
Coat the bottoms and sides of an 8x8 baking dish with butter and empty the blueberries, evenly covering the bottom of the dish. Gently layer the batter over the blueberries, spreading to cover the blueberries. Sprinkle the sucanat or brown sugar over the top of the batter. Bake for 30 minutes or until the topping is golden brown. You’ll likely see some of the blueberries bubbling to the top as well – yum!
(Substitutions: If you don’t have sprouted wheat flour, try whole wheat pastry flour, or all purpose flour – regular whole wheat might be too strong. You can also substitute regular cane sugar – it will be a little sweeter. Fresh blueberries are best - but frozen will work - just let them thaw a bit and dry off some of the moisture. And if you don’t have fresh cinnamon, don’t sweat it – just use what you have.)