Our Cover Recipe. Photo by Shell Royster

Photography By Shell Royster | June 15, 2017


Pre-heat oven to 400°.

In a small saucepan, melt the butter. Take 2 tablespoons of the butter and coat a 9-inch round cake pan; sprinkle the bottom of the pan with 1 cup of the blueberries. Heat remaining butter until browned; set aside.


In a large bowl, combine the sugar, flour and ground almonds. In a separate bowl, whisk the eggs, milk, browned butter and vanilla bean scraping. Whisk into the flour mixture until well combined.

Pour the batter into the pan and sprinkle the remaining ½ cup of berries into the batter.

Bake 30–35 minutes until golden and cake tester comes out slightly moist.

Serve warm with ice cream and blueberry compote.


  • ⅔ cup butter, melted; divided
  • 1½ cups blueberries, divided
  • ¾ cup sugar in the raw
  • ¾ cup flour (for gluten-free tart, Bob's Red Mill paleo flour works well)
  • 1½ cups ground almonds
  • 2 large eggs
  • ⅔ cup milk
  • 1 vanilla bean, scraped
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