Blueberries and almonds are perfectly spiced in this delightful summer treat.
Cardamom Seed Powder and True Cinnamon are two spices that go so well with both the berries and the almonds. Serve it warm or cooled- by itself or with a little vanilla ice cream. So delicious - these treats go fast! Just another reason to love summer berries.
CARDAMOM SEED POWDER, True Cinnamon
1 1/2 cups flour
3/4 cup sugar, divided
1 tsp baking powder
1/4 tsp salt
1/2 cup butter (cold), cut into pieces
2 1/2 tsp Cardamom Seed Powder
1 tsp True Cinnamon
2 cups blueberries (fresh or frozen)
2 tsp cornstarch
1/2 tsp almond extract
1/2 cup coconut flakes (sweetened)
1/2 cup sliced almonds
Directions: Preheat oven to 350 degrees. Butter spray a 9x9 inch baking pan. Make The Crust: With a pastry blender or fork, blend together the flour,
1/2 cup of the sugar, baking powder, egg, salt, butter, 1 tsp of the Cardamom Seed Powder, and 1/2 tsp of the True Cinnamon. Blend until the mixture resembles small pebbles. Set aside 1/4 cup of this mixture. Press the remaining mixture into the bottom of the prepared baking pan. Make The Filling: Mix together the blueberries, 1/4 cup of the sugar, almond extract, cornstarch, 1 1/2 tsp Cardamon Seed Powder, and 1/2 tsp True Cinnamon. Spread this filling over the crust in the baking pan. Make The Topping: Mix together the reserved (1/4 cup) crust, coconut, and almonds. Sprinkle this topping over the blueberry mixture in the baking pan. Bake in the preheated oven for about 30 minutes, or until the topping is golden. Cool on a rack and slice into squares after cooled.