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.
Caramelized onions, toasted cumin and a cinnamon stick add layers of flavor and complexity to something we normally view as just a carb canvas for other food. You'll never make basmati rice another way.
Our southwestern riff on the 3 sisters includes the True Red Cranberry Bean.This rare heirloom had been used by Abnaki Indians centuries ago but became extinct shortly thereafter. Thankfully seed savors revived it but now it is only grown by a handful of farmers.