Because Blueberries

IMG_3111It will always be a mystery to me why I have such an abundance of misplaced confidence in myself when it comes to any kind of food preparation.  Such optimism!  I wonder if this is how gamblers feel.  Play and play and play until finally you hit a jackpot and the amount of money you blew getting to that point is a forgotten and tiresome little detail.

I’m not going to dwell on food wastage because regret is stupid, right?  I admit I’ve had my share of culinary disappointments.  The experience is what’s important.  I’m just going to go with that.

Reasons why I decided to make this:

  1. I have liked a lot of recipe pages on Facebook so my news feed includes quite an annoying number of pictures of things people have cooked or baked or fed to their dogs, who really knows the truth behind these things, and looking at them always makes me hungry.
  2. Blueberries are good for you.
  3. I am really tired of eggs for breakfast.
  4. This recipe looked like an easy one in which to make healthier ingredient substitutions so that a diabetic person could eat some practically guilt free.

The original recipe is here.  I will also mention that I am more often than not sucked in by the claim “best ever”.

Here are the things I changed (yep, without testing the original):

  1. I used frozen blueberries.
  2. Truvia instead of sugar.
  3. All purpose gluten free flour with 1/4 tsp xanthum gum.
  4. Butter flavoured margarine instead of real butter.  Because if it flops, what a waste of butter.

It was in the oven at least 45 minutes to get to the bubbling stage, likely because the blueberries started out so cold.

The filling was a little watery, probably real sugar would have thickened it up more.  Maybe a little bit of cornstarch mixed in with the orange juice would help.  The orange juice gave the berries a wonderful tart taste.  I wonder how lemon juice would work?  And maybe some lemon zest in the batter?  This is why I end up never making the same thing twice.  The cobbler topping was slightly dry, but still good.  A possible remedy for that problem of course would be the ice cream the recipe so helpfully suggests.  But I don’t have any, and come on, it’s already a stretch to call this breakfast.

Artistic bonus – that pretty round swirly pattern on the edges of the pan, I assume from exploding fruit.

I’m going to call this a success.   It satisfied my craving for something sweet and got rid of a partial bag of frozen blueberries that were giving me a headache trying to decide how long they’d been in the freezer.  I guess you could say I don’t have extremely high standards.

And that’s probably a good thing. Happy Friday!