Slice butter into pieces and add to individual ramekins or a baking dish. Place the ramekins in the oven while it preheats, to allow the butter to melt. Once melted, remove them from the oven.
Combine blueberries, sugar and zest in a bowl and stir to combine.
In a separate bowl mix together the batter ingredients: flour, sugar, baking powder, almond and vanilla extracts and salt. Stir in the milk slowly watching the texture. It should be the texture of thick pancake batter. Stop adding milk when it gets to the desired texture adding more as needed.
Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with a little bit of cinnamon.
Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top.
This very simple dish lets the flavor of these amazing heirloom field peas shine. Steeped in history, Sea Island Red Peas are a more flavorful and diminutive cousin to black eyed peas and are grown only on the Carolina Sea Islands.