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(Gluten Free and Low-carb)

3 c. blueberries
1/4 tsp. xanthum gum (or corn starch)
2 Tbsp. sweetener or sugar
1 tsp. lemon juice

In a medium bowl, combine the ingredients and stir until blueberries
are coated. Put the mixture into a 9x9-inch pan

2 Tbsp. butter
1/3 c. almond flour
2 Tbsp. sweetener or sugar
1/2 tsp. lemon zest

Melt the butter in the microwave in a medium-sized bowl. Stir in
almond flour, sweetener, and lemon zest until mixture is a crumbly

Using your hands, sprinkle the mixture over the blueberries in
pea-sized clumps.

Bake at 375 degrees for 22 minutes or until crust is golden brown and the
blueberries are bubbling.

Serve warm or cold.

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