Recipe Employee Recipe: Benedict’s Blueberry Breadcrumb Cobbler
Part of our BC Betty Recipe Challenge
August 21, 2024
What is the
BC Betty
Recipe Challenge?
We asked Silver Hills Bakery employees to swap their favourite
BC-grown summer fruit and sprouted breadcrumbs into our
Easy Apple Rhubarb Betty Dessert and make it their own.
From our bakery family to yours, here’s one of our team’s BC Betty dessert recipes!
A member of Silver Hills Bakery’s Business Development team, Benedict C is a detail-oriented collaborator with a warm and joyfully creative nature. And his Blueberry Sprouted Breadcrumb Cobbler is a deliciously unique interpretation of the dessert that inspired our BC Betty Recipe Challenge!
Part cake. Part biscuit. Bursting with fresh-picked blueberries and topped with a muffin-like batter starring toasted breadcrumbs made from our Queen’s Khorasan bread, whether you call it a betty or a breadcrumb cobbler, Benedict’s recipe is sure to delight summer fruit enthusiasts of any persuasion!
Check out the rest of our
BC Betty Recipe Challenge collection:
Ingredients
For the Sprouted Breadcrumb Biscuit Topping:
- ½ cup sprouted whole wheat flour (or whole wheat flour)
- 1 cup sprouted breadcrumbs, toasted (Benedict used Queen's Khorasan, crusts and all)
- ½ cup granulated sugar (Benedict used organic)
- 2 tsp baking powder
- ½ tsp salt
- 1 large plant-based egg (e.g., chia egg: 1 Tbsp chia seeds + 2 1/2 Tbsp water; flax egg: 1 Tbsp ground flax + 3 Tbsp water; 3 Tbsp JustEgg; or ¼ cup applesauce)
- 2 Tbsp oil (Benedict used high oleic sunflower oil)
- ¾ cup almond milk (or your favourite non-dairy milk)
- ¼ cup sprouted rolled oats, set aside (or rolled oats)
For the Blueberry Filling:
- 5 cups fresh blueberries
- ½ cup granulated sugar (Benedict used organic)
- ½ cup sprouted whole wheat flour (or whole wheat flour)
- 1 tsp vanilla extract
- 1 lemon, zested (zest only, (use juice in another recipe!))
Featured Product The Queen’s Khorasan®-Ancient Grain
Instructions
- Preheat the oven to 350℉. Grease a 9-inch square pan (or equivalent).
- Make the topping: Mix all dry ingredients in one bowl and beat all wet ingredients in another larger bowl. Add dry ingredients to wet ingredients and stir to combine. Topping mixture should resemble a thick muffin batter.
- Make the filling: Combine blueberries, sugar, flour, vanilla, and lemon zest in a bowl (the flour serves as a thickening agent for your filling).
- Pour the filling into your greased baking dish and dollop the topping mixture on top. Don’t worry about spreading it too evenly as it will expand in the oven.
- Sprinkle with sprouted rolled oats and bake for 25 – 30 minutes uncovered until the filling is bubbling and the topping is browned.
- Serve warm with vegan vanilla ice cream!
