This post was originally published on August 13, 2010 (yep, almost 4 years ago!) on Cooking for Seven. I was ever so proud of my photos.
I made this again recently and remembered why I liked it so much. I used sprouted flour for the topping this time around and it was still yummy. And I melted the butter instead of cutting it in – I’m lazy like that. I also baked it in a deep dish pie pan, which was pretty.
- 1 1/2 (6 ounces) whole wheat pastry flour
- 1/2 cup maple sugar, demerara, rapadura, or sucanat
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 9 tablespoons cold butter, cut into pieces
- 1/3 cup boiling water
- 2 tablespoons corn starch
- 1/4 cup cold water
- 1 tablespoon lemon juice
- 4-6 cups fresh blueberries
- 1/2 cup maple sugar, demerara, rapadura, or sucanat
I'm so glad you 'revisited' this recipe, those glossy blueberries are calling my name 🙂
Oh! It looks so yummy! Hope you have a great summer 🙂 Kisses from Argentina!