Blueberry Buckle
Supplies
- 9 x 9-inch pan
Ingredients
Filling
- Unrefined (no propellant) coconut oil or olive oil cooking spray
- ¾ cup organic coconut sugar OR Christmas Cookie Blend
- ¼ cup grass-fed organic sea-salted butter, softened OR raw organic coconut oil AND ⅛ teaspoon pink Himalayan salt OR sea salt, ground
- 1 pasture-raised organic egg
- ½ cup full-fat organic coconut milk
- 1 teaspoon dried organic mint OR 1 tablespoon fresh
- 1 ¼ cups all-purpose gluten-free flour
- ¼ cup organic coconut flour
- 2 teaspoons aluminum-free baking powder
- ½ teaspoon pink Himalayan salt OR sea salt, ground
- 2 cups organic blueberries, well-drained
Topping
- ½ cup organic coconut sugar OR Christmas Cookie Blend
- ⅓ cup all-purpose gluten-free flour
- ½ teaspoon organic ground Ceylon cinnamon
- ¼ cup grass-fed butter, softened OR ¼ cup raw organic coconut oil AND a pinch of pink Himalayan salt OR sea salt, ground
Instructions
For the filling:
- Preheat the oven to 375°F. Grease a 9 x 9-inch pan with olive or coconut-oil cooking spray. In a medium bowl, mix the butter and coconut sugar until light and fluffy. Add the egg and mix again.
- Stir in the coconut milk and mint.
- In a separate bowl, mix the flours, baking powder, and sea salt. Add to wet ingredients and mix until just combined.
- Gently fold in the blueberries. Pour the batter into the pan and spread evenly.
For the topping:
- In a small bowl, make the topping. Mix the coconut sugar, flour, and cinnamon until well combined. Add the butter and cut in with a knife until the mixture resembles coarse crumbs.
- Sprinkle topping onto the batter, and bake for 45-50 minutes or until a knife inserted in the middle comes out clean.
Notes
Whenever possible, we recommend using organic, non-GMO ingredients.