This is one of my favorite desserts! Blueberries are one of my favorite berries to bake with and you can’t go wrong with flaky tart dough, blueberries and whipped cream.
Oh, and Abner absolutely loves blueberries! And whipped cream….if she’s lucky enough to get a taste.
After doing some research, I found out that there are so many dog friendly fruits and vegetables. Blueberries being one of them. They are a super fruit and rich in antioxidants, vitamins, minerals and fiber.
Abner was definitely excited to watch me make this dessert!
This recipe is normally made in a 9 inch spring form pan, but I decided to make mini individual ones in a cupcake tin.
Here is the recipe:
1 cup: flour
2 tablespoons: sugar
1/2 cup: unsalted butter, slightly softened and cut into small pieces
Pinch of salt
1 tablespoon: white vinegar (the vinegar helps make this dough tender)
About 3 cups: fresh blueberries
1/8 teaspoon: cinnamon
1 tablespoon: flour
1/4 cup: sugar
1) preheat oven to 400 degrees. Lightly grease a cupcake tin (makes about 11-12). In a medium sized bowl, mix flour, sugar and salt. Cut in the butter with two knives or a pastry cutter until it resembles coarse crumbs.
2) sprinkle the vinegar and form into dough with hands. Press about 1 tablespoon of dough into each cupcake tin.
3) combine blueberries, sugar, flour and cinnamon in a small bowl and mix gently. Add blueberry mixture on top of the dough – just enough to cover the dough.
4) bake in the oven for about 30 minutes. The blueberries will start to break down and bubble. Once they are baked, set them aside to cool. I also like to stick the pan in the refrigerator so they can set. Scoop them out with a spoon or small spatula.
Serve to your guests with a dollop of fresh whipped cream!
-Cara and Abner