• Makes 16 servings
• Use a 9” springform pan or 9” square baking dish
INGREDIENTS
| 3 cups | Wheat-free biscuit baking mix – Bob Red Mill | 1 cup | Evaporated cane juice |
| 1 tsp | Cinnamon | 1 tsp | Nutmeg |
| ½ tsp | Allspice | ½ cup | Butter |
| 1 ¼ cups | Milk – almost, rice, soy or cow | 1 cup | Blueberries |
METHOD
• Combine biscuit mix, cane & spices in a large bowl & stir to combine
• Using a pastry cutter, cut in butter until the dough becomes pea-sized
•Take out 1 cup of the mixture & set aside
•Add milk to remaining mixture and stir until just combined
•Place dough into a greased 9” springform pan or 9” square baking pan
•Top with blueberries & sprinkle remaining mixture evenly
•Bake at 350 0 F for 50-55 minutes, or until top of cake is firm
•Cool at least 10 minutes prior to serving.
NUTRITION INFORMATION
| Calories per serving | 210 |
| Fat | 8g |
| Saturated fat | 3g |
| Carbohydrates | 33g |
| Fiber | 2g |
| Sugar | 14g |
| Protein | 4g |
Recipe courtesy of: bobsredmill.com