Ingredients
- 8 tablespoons (1 stick) cold butter, plus more for greasing the pan
- About 6 cups blueberries, rinsed and well drained (4 - 5 pints)
- 1 cup sugar, divided (We used maple sugar.)
- (Optional) 1/3 cup tapioca flour (or all-purpose flour)
- Zest of 1 small lemon
- ½ cup flour
- ½ teaspoon baking powder
- Pinch of salt
- 1 egg
- ½ teaspoon vanilla
Directione
- Heat the oven to 375˚.
- Grease a square pan with butter.
- Toss the blueberries, ½ cup of the sugar, tapioca flour, and lemon zest together and put them in the buttered pan.
- Process the flour, the other ½ cup sugar, baking powder, and the pinch of salt together in a food processor. (Or just stir them together, if you don’t have a food processor.)
- Cut the stick of butter into small pieces and add them to the food processor. Process for just about 10 seconds until it is just mixed. Over-processing can make it tough. It’s OK if there are still bits of butter. (Without a food processor, blend with a pastry blender or even a fork.)
- If using a food processor, remove the batter to a bowl. Add the egg and vanilla in with a fork.
- Drop spoonfuls of batter on the blueberries.
- Bake for 35 – 45 minutes, or until it is lightly browned and the berries are bubbling.
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