U-pick blueberry season has arrived! I will continue to post delicious berry treats until I can no longer physically gather local ingredients. Enjoy my revised version from Alexandra Cooks!
INGREDIENTS
- 1-3/4 cups paleo flour, plus extra for sprinkling on blueberries
- 2 cups fresh blueberries
- 1/4 cup pyure sweetener
- 1/2 cup xylitol
- 1/2 cup canned coconut milk
- 1/2 tablespoon lemon juice or ACV
- 1/4 cup ghee
- 1/4 cup coconut butter
- 1 lemon, zested
- 1 large egg, room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
INSTRUCTIONS
Preheat the oven to 350ºF. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
Pour 1/2 cup coconut milk and 1/2 tablespoon of lemon juice or ACV into a bowl with a spout, and mix well. Set aside.
Using a mixer and a large bowl, cream butter, lemon zest, and sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
Add the flour mixture to the batter a little at a time, alternating with the homemade buttermilk. In a small bowl, toss the blueberries in extra flour, and fold them into the mixture.
Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with xylitol if desired. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
wholesoul 