1/4 cup coconut sugar (OR you can use honey or your preferred sweetener)
2 TBLS. cornstarch
1 1/2 cups AP flour
3/4 cups sugar (I use Monkfruit – use your preferred sugar)
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter, cut up
1 egg, lightly beaten
1/2 cup buttermilk
1/2 tsp. vanilla
1/4 cup flour (I used 1/4 cup of white whole wheat flour)
1/4 cup coconut sugar (or your preferred sugar)
4 TBLS. butter
1/4 cup chopped walnuts (optional)
In a small bowl combine the cornstarch and sugar and set aside.
In medium saucepan combine the blueberries and water, bring to a boil then reduce heat. Cover and simmer for a few minutes until the berries soften. Stir in the cornstarch mixture until the mixture has thickened — approximately 45 seconds to a minute or two. Remove from heat.
In a large bowl combine the flour, sugar, baking powder and baking soda. Cut in the cold butter until mixture resembles coarse crumbs.
Stir in the beaten egg, buttermilk and vanilla – do not overmix. The batter will be stiff.
Spread half of the batter into a greased square or round 8 inch pan.
Spread the blueberry mixture evenly over the batter.
Drop the remaining batter by spoonfuls over the top of the berry mixture.
Mix together the flour, brown sugar and butter in a small bowl using your hands – it’s faster. Add in the chopped walnuts if using. Sprinkle this mixture on top.
Bake at 350 degree oven for 35-45 minutes or until golden brown.