Who can resist the plump, sunny-sweetness of summer's first blueberries? Just-picked and washed, a bowl of berries begs to be eaten. Popping them your mouth will do…at first, but then what?
Preheat oven to 375ºF. Line a baking tray with parchment paper. In a deep 9-inch square casserole dish, gently toss the blueberries with cornstarch and lemon juice. Place the dish on a baking tray and bake for 30 minutes.
In a medium bowl, whisk together the flours, baking powder, cinnamon, and salt. In a small bowl, mix the milk, coconut oil, syrup, and vanilla. Add the wet ingredients to the dry and mix to combine. The batter should be thick and sticky, and able to be shaped with your hands. Evenly divide batter into 6 portions and shape into thick biscuits. Place on the baking tray and bake for 10 to 12 minutes or until lightly browned on the bottoms, but not fully baked.
Remove the blueberries from the oven temporarily. Carefully remove the biscuits from the baking tray and place them on top of the partially cooked blueberries. Return the casserole dish to the oven and continue baking for another 15 minutes, or until the blueberries begin to bubble around the sides. Remove from oven and let cool slightly before serving with a scoop of non-dairy ice cream on top.
