NUT-FREE | EGG-FREE | DAIRY-FREE
+ fresh blueberries + lemon, zest & juice + brown sugar + gluten-free flour + cinnamon + fine salt + cane sugar + baking power + baking soda + unsalted butter + milk + white vinegar + pure vanilla
In a large bowl, combine the blueberries, lemon zest & juice, brown sugar, flour, cinnamon and salt. Toss to combine.
Spread into the bottom of a 9x9 baking dish.
In a medium bowl, place the flour, cane sugar, baking powder, baking soda, and salt. Stir with a whisk.
Add the chilled butter cubes to the flour and using a pastry blender cut into the flour until crumbly.
Add the milk and vinegar together and let sit for 5 minutes. Then add to the flour mixture and stir.
Scoop the topping onto the berry mixture forming 9 flat mounds. Sprinkle a little sugar over the mounds then bake for 40-42 minutes.
A simple summer dessert recipe that's bursting with juicy blueberries and topped with flaky gluten free biscuits.
A delicious berry-filled dessert that's gluten-free!