Ingredients
Scale
- 2 pounds blueberries (about 6 cups or 3 pints), fresh or frozen
- ¼ cup maple syrup or honey
- 2 tablespoons arrowroot starch or cornstarch
- 2 tablespoons lemon juice
- ¼ teaspoon ground cinnamon
- 2 ½ cups (225 grams) blanched almond flour
- 1 tablespoon baking powder
- ¼ teaspoon fine salt
- 3 tablespoons granulated sugar
- zest from 1 large lemon (around 1 tablespoon)
- 5 tablespoons unsalted butter, just melted
- 2 tablespoons plain whole-milk greek yogurt
- 1 large egg
- optional: 1 teaspoon turbinado sugar (raw sugar) for sprinkling on top
- vanilla ice cream or whipped cream, for serving
Instructions
- Preheat the oven to 375°F. Rinse and drain the blueberries, removing any stems. Mix blueberries, maple syrup, starch, lemon juice, and cinnamon in a 9-inch square baking dish. Bake for 25 minutes until bubbling around the edges.
- For the topping, combine almond flour, baking powder, and salt in a bowl and whisk. Set aside.
- Create a lemon sugar mixture by rubbing lemon zest into granulated sugar, then mix with dry ingredients.
- In a separate bowl, mix melted butter, yogurt, and egg. Combine with dry ingredients until a cohesive dough forms.
- Dollop the topping over the hot filling using the back of a spoon. Sprinkle with additional sugar.
- Bake for 16-20 minutes until bubbling and golden. Rest for 5-10 minutes before serving. Enjoy with vanilla ice cream or Greek yogurt.
Notes
For added sweetness, sprinkle turbinado sugar on top before baking.
Leftovers can be stored in the refrigerator for up to 5 days and can be enjoyed for breakfast with yogurt.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 16g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg