Servings: 8
Points (Blue/Green/Purple): about 3–4 points per serving (depending on your plan)
Ingredients:
- 3 cups fresh or frozen blueberries (no sugar added)
- 2 tbsp sugar (or sugar substitute like Stevia/Monkfruit to lower points)
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp cornstarch (for thickening)
For the topping:
- 1 cup self-rising flour (or all-purpose flour + 1½ tsp baking powder + pinch of salt)
- 2 tbsp sugar (or sugar substitute)
- 3 tbsp light butter or reduced-fat margarine (cold, cut into small cubes)
- ½ cup unsweetened almond milk (or skim milk)
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine blueberries, lemon juice, vanilla, sugar substitute, and cornstarch. Mix well and pour into a greased 8×8 baking dish.
- For the topping: In another bowl, whisk flour and sugar substitute. Cut in the cold butter until crumbly. Add milk and stir just until combined (do not overmix).
- Drop spoonfuls of batter evenly over the blueberries. Spread lightly but don’t cover completely (so some berries peek through).
- Bake for 35–40 minutes, or until the top is golden brown and the berries are bubbling.
- Let cool slightly before serving.
✨ Tips:
- Serve warm with a spoon of fat-free whipped topping or a small scoop of light vanilla frozen yogurt (just add points if using).
- If you want extra crunch, sprinkle a little cinnamon or sugar substitute on top before baking.
