Ingredients:

Berries:

• 3 cups (444 g) fresh blueberries
• 1 tsp lemon or lime zest
• 2 tbsp lemon or lime juice
• 2 tbsp coconut sugar

Biscuit Topping:

• 3/4 cup unbleached all-purpose flour, or a mix of whole wheat and all-purpose
• 3 tbsp almond flour, or use more flour to make nut-free
• 1¼ tsp baking powder
• 1/3 tsp sea salt
• 1/4 cup sugar
• pinch of nutmeg
• 3/4 cup full-fat coconut milk (half coconut cream and half thin milk from a can)

Directions:

1. Preheat the oven to 375°F. Add blueberries to a baking dish ( 8-9 inch) or cast-iron skillet. Add lemon zest, juice, sugar, and mix well to coat.
2. In a bowl, add the flour, baking powder, salt, sugar, and spice and mix well.
3. Add 1/2 cup of the coconut cream+milk mixture and mix in. Add more milk a tbsp at a time to make a thick muffin-like mix (see substitutions).
4. Drop spoonfuls of the thick batter on the blueberries. Spread a bit to cover most but not all of the berries. Place the skillet on a baking sheet to catch any spill. Sprinkle a tsp of coconut sugar/other sugar on the batter (optional).
5. Bake for 35 mins. Broil for half a minute for browning if needed
6. Remove from the oven, let sit for a few mins. Serve with ice cream or whipped coconut cream.
7. Refrigerate (after cooling completely) for up to 3 days.

Substitutions:

• Almond flour can be subbed with more all purpose flour. 
• Coconut milk: use alternate non dairy milk such as almond or soy and add 1-2 tbsp oil or vegan butter. Mix in butter into the flour mix until crumbs, then add milk.
•  Gluten-free: Use any gluten-free blend of choice or use this following mix: Mix 1/3 cup white rice flour/oat flour, 1/2 cup almond flour, 3 tbsp potato starch or a mix of tapioca and potato. Use 1  cup of the flour mix (skip the additional almond flour used with regular flour), and add more as needed.
• Nutrition is for 1 serve without the ice cream or whipped cream

Recipe adapted from Veganricha.com