Set oven to 350°
In your medium mixing bowl, combine the butter, oil and sugars. Whisk until well combined.
2 sticks Dairy Free Butter, melted, 2 tbsp Avocado Oil, 1 cup Cane Sugar, 1 cup Brown Sugar
Add flour and salt and mix well using the sturdy spoon. Mix until you have a crumbly consistency.
3 cups Gluten free flour, 2 tsp Salt
Measure two cups of the dough into your 9x13 pan. Press evenly onto the bottom of the pan.
Spread your blueberries over top of the dough into your 9x13 pan. Sprinkle with the 1/2 cup of cane sugar.
2 pints Fresh blueberries, washed, ½ cup Additional Cane Sugar
Top the blueberries with the remaining dough crumbles, spread them somewhat evenly over the top of the blueberries.
Cook for 40-45 minutes or until the top crumbles have browned slightly and the blueberries have mostly burst.