Easy, elegant, and oh sooo good, this Gluten Free Blueberry Lime Pecan Flaugnarde comes together in just 45 minutes. Light and creamy with just the right amount of crunch, this easy dessert recipe adapts easily to include fruits and nuts you already have on hand.
Combine blueberries, lime juice, lime zest, maple syrup, 1 tablespoon of cane sugar, and vanilla extract in a bowl. Let sit for 5 minutes.
Drain blueberries over a colander set on top of a large glass bowl.
Melt butter in 8-inch cast iron skillet. Pour blueberries on top of melted butter.
Mix reserved blueberry lime compote, remaining cane sugar, eggs, half-n-half, pecan halves, ginger, salt, and gluten free flour with an electric mixer on low speed for 2 minutes.
Pour batter over blueberries.
Bake for 30 minutes. For best texture, let sit for 15 to 20 minutes before serving. Dust with confectioners sugar right before serving.
Use room temperature eggs and milk if at all possible. If you don't, the flaugnarde will have a more cake-like texture. Make this flaugnarde Paleo by using coconut milk, coconut palm sugar, ghee, and almond flour in place of the stated ingredients.