1 c. whole wheat pastry flour
1 1/2 tsp. baking powder
1 pint blueberries
1/3 c. fructose/sucanat
1/4 c. honey
1 tsp. lemon rind
3/4 c. water
1/4 c. butter
1/3 c. honey
1 egg, beaten
1/2 c. skim milk
2 tsp. vanilla

Preheat oven to 375°F. Sift flour and baking powder. In medium pan bring to a boil blueberries, fructose, 1/4 cup honey, lemon and water. Cream butter and 1/3 cup honey. Add egg, milk and vanilla. Gradually add dry ingredients. Pour hot blueberries in 1 1/2 quart baking dish. Spoon flour mixture over the top.

Bake 25 minutes. Serve warm with ice cream.

Serves 12.