Ingredients
Scale
- 6 tablespoons salted butter, melted
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon vanilla bean paste (optional)
- 2 eggs, room temperature
- 1 lemon, zest
- 2/3 cup unsweetened coconut cream
- 1 1/2 cups gluten free flour blend
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 – 2 cups wild blueberries
Crumb Topping
- 2 tablespoons salted butter, melted
- 1/2 cup brown sugar
- 1/2 cup gluten free flour blend
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350F. Grease a pie pan or similar 9 inch pan with cooking spray and set aside.
- Fold together the butter, brown sugar, vanilla, eggs and coconut cream, using a rubber spatula. Don’t over beat, just mix until everything is combine.
- Add in the remaining ingredients (but not the blueberries, yet) and fold together until you can’t see any of the flour.
- Fold in the blueberries and pour into your prepared pan.
- To make the crumb, combine all the ingredients in a small bowl until it looks like crumbs. Spread it evenly, out on top of the batter.
- Bake for 45-50 minutes or until the center is set. Remove from the oven and let cool completely on a wire rack.
Notes
If you are using frozen blueberries, thaw them out and pat them dry as much as you can. Mine were still slightly frozen but I patted them as dry as possible with paper towel.
Best to use wild or small blueberries in this recipe.
- Prep Time: 10
- Cook Time: 45
- Category: baking
- Method: oven
- Cuisine: breakfast