Don’t let the name scare you, this delectable and easy to make treat is the perfect addition to a Saturday morning breakfast or brunch.  Have a slice with your cuppa joe (or tea) and enjoy it.  You’ve earned it.

Makes: 4 about servings           Preheat oven to 350F.


1 ¼ cup almond milk
½ cup white sugar
½ cup brown sugar
3 eggs
Pinch of salt
½ cup of flour
½ cup fresh Homegrown Organic blueberries


Mix together with electric mixer: almond milk, sugar, eggs, salt and flour. Grease a 9” pie pan with a little butter and pour about a 1/4” deep layer of this mixture into the pan. Place in oven for about 7-8 minutes until the layer is slightly firm. Remove from oven and place your blueberries evenly onto the pre-cooked custard layer, then cover blueberries with remaining custard mixture. Blueberries should rise to the top of the pan. Return pan to oven for 45-55 minutes until lightly browned and fork test comes out clean. Custard will likely rise and then sink a bit (this is to be expected). When slightly cool, sprinkle with powdered sugar or serve with fresh whipped cream.

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