• Atlas
• Azra blue
• Biloxi
Conventional
• 6 oz
• 12 oz
Growing zone: Jalisco
Conventional agrochemicals, pest,
and disease control.
Biorational extracts, pest, and disease
control (organic
agronomic management)
Active pollination by 10 hives per hectare,
the plant is in bloom, and transitions from
flower to fruit.
WATER Drip irrigation systems, measuring trays
SOIL We manage the erosion of it, activation
of the microbial flora
ENVIRONMENT use of organic, biological products, relocation of fauna without altering the ecosystem of the area, safety measures..
• For crumble topping
• 1/2 c. all-purpose flour
• 1/3 c. granulated sugar
• 4 tbsp. melted butter
• 1 tsp. ground cinnamon
• Pinch kosher salt
• 2 c. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 4 tbsp. butter, softened to room temperature
• 1/2 c. granulated sugar
• 1/4 c. packed brown sugar
• 1 large egg
• 2 tsp. pure vanilla extract
• 1 c. buttermilk
• 2 c. fresh blueberries
• Step 1
Preheat oven to 375°, grease a 8″ square baking pan
with nonstick cooking spray and line it with parchment
paper.
• Step 2
Make crumble: In a medium bowl, stir to combine all
crumble ingredients until no dry spots remain.
• Step 3
Make cake: In a large bowl, whisk together flour, baking
powder, and salt. In a medium bowl, beat to combine
butter, sugars, egg, and vanilla. Alternate adding buttermilk and dry ingredients until both are used. Gently fold
in blueberries until just combined and transfer to prepared baking pan.
• Step 4
Add crumble mix to top of batter in an even layer. Bake
until a toothpick inserted into the center of the cake
comes out clean, about 45 minutes.
• Step 5
Let cool at least 15 minutes before slicing and serving
