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.
Crispy charred cabbage is smothered in delicious umami rich miso beans and sun dried tomatoes then topped with jammy frizzled onions. It's the perfect meal for cozy winter evenings.
This mouthwatering plant based grain bowl is just as delicious as it is drop dead gorgeous. Heritage purple barley, and a garden full of purple and yellow veggies are drizzled with a delicious vegan cajun sauce for a little Baton Rouge flavor.