Well, I guess I will call it a Blueberry Slump – though I made it with a combo of wild Huckleberries left over from this past summer, that I found tucked away in my freezer.
I like it…but I am sure neither the husband or child will like it. It tastes a lot better hot than cold as well.
4 cups fresh or frozen Blueberries, thawed
1/2 cup cornmeal
1/2 cup silken tofu, pureed in a mini food chopper
1 Tbsp unsalted butter, melted
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
4 packets Truvia or 3 Tbsp sugar
1/2 cup fat free milk
Heat the oven to 350*.
Lightly grease or spray a 8×8″ glass baking dish. Put the Blueberries in.
In a medium bowl combine everything else. Drizzle it over the berries. Bake for 45 minutes or until browned on top.
3 Tbsp light sour cream
2 Tbsp brown sugar
Mix well and spoon over servings of the Blueberries.