Blueberries are delicious in cobbler, pie, popsicles, and straight out-of-hand—but this breakfast might be your family’s favorite new way to enjoy the fruit, thanks to the subtle coconut flavor and crisp, sweet outer crust. Almond milk and coconut butter make the roll dairy free, but the latter melts quickly; keep it extra cold by storing in the freezer before making the dough.

Directions

Over medium heat, add the blueberries, sugar, water, and lemon juice to a medium saucepot. Cover and cook until the water begins to bubble, then remove the lid and simmer over low heat, stirring occasionally until a thin sauce forms, 20 to 25 minutes. Remove from heat and set aside to cool.

While the blueberries cook, make the dough. Place the flours, sugar, baking powder, and salt in a food processor and pulse to combine. Add the coconut butter and pulse several more times until fully incorporated. Add the almond milk and vanilla and pulse until a slightly sticky dough forms.

Remove the dough from the food processor and flatten into a disk. Wrap in parchment or wax paper and refrigerate for 30 minutes.

Preheat the oven to 375°F. Lightly grease a baking sheet.

On a lightly floured surface, roll the dough into a large rectangle about 12 inches long, 8 inches wide, and ¼-inch thick (the coconut butter in the dough melts quickly—if your dough starts to get too sticky, sprinkle on a bit more flour). Transfer the dough to the baking sheet.

Spoon the blueberry mixture lengthwise over half of the dough, leaving a ½-inch border along the edge. Fold the other side of the dough over top of the blueberries, creating a long roll.

Seal the edges of the roll and lightly sprinkle the top with sugar. Bake for 20 to 25 minutes, or until crust is golden brown. Slice and serve, or allow to cool and reheat individual slices in a toaster oven.