Ingredients:

  • 4 cups (600g) fresh blueberries
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (8g) cornstarch
  • 3 tbsp (45ml) pure maple syrup
  • ¼ tsp (1.5g) ground cinnamon
  • 1 ¼ cups (155g) self-rising flour
  • 2 tbsp (25g) coconut sugar
  • ½ cup (120ml) unsweetened almond milk
  • 4 tbsp (56g) unsalted butter, melted
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, toss the blueberries with lemon juice, maple syrup, cinnamon, and cornstarch. Stir gently until the berries are evenly coated in a glossy sheen and pour the mixture directly into the baking dish.
  3. In a large bowl, whisk together the self-rising flour and sugar.
  4. Stir in the milk and vanilla extract until just combined; do not overmix, or the crust will be tough.
  5. Fold in the melted butter until the batter is smooth and creamy.
  6. Drop spoonfuls of the batter over the blueberry mixture, leaving some gaps for the batter to spread.
  7. Bake for 25-30 minutes until the top is mahogany-colored and berries are bubbling vigorously around the edges.
  8. Remove from the oven and let it rest for 10 minutes to allow the filling to set.