Whole wheat flour and 2% milk help keep this not-too-sweet treat wholesome. These desserts are light on calories, sugar, or carbs, but they’re all long on flavor.
1/4 c. (1/2 stick) unsalted butter
1/4 c. canola oil
1 c. whole wheat pastry flour, spooned and leveled
1 1/2 tsp. baking powder
1/2 tsp. fine salt
3/4 c. 2% milk
1/3 c. agave syrup
1 tsp. pure vanilla extract
4 c. fresh blueberries
- Preheat oven to 350 degrees F. Place butter and oil in a 10 1/2-inch cast iron skillet or 9 by 13 inch ovenproof baking dish and transfer to oven to heat, 5 to 7 minutes.
- Meanwhile, combine flour, baking powder, and salt in a bowl. Add milk, agave syrup, and vanilla and stir to combine.
- Remove the hot skillet from oven. Add butter oil mixture to flour mixture and stir to combine. Return batter to the hot pan, and spoon blueberries over top. Bake until brown and batter has risen up and around the fruit, 30 to 35 minutes. Transfer to a wire rack to cool slightly.