- 8 plums, pitted and sliced
- 1 pint fresh or frozen blueberries
- 1/2 cup sugar
- 2 tablespoons unbleached all-purpose flour
- 4 teaspoons sugar, divided
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup unbleached all-purpose flour
- 1/2 cup low-fat buttermilk
- 1 egg white
- 1 1/2 tablespoons vegetable oil
- Preheat the oven to 375 degrees F (190 degrees C). Coat an 8×8-inch (20×20-cm) baking dish with nonstick spray.
- In a large bowl, combine the plums, blueberries, 1/2 cup (125 mL) sugar, and 2 tablespoons (25 mL) of the flour. Pour into the prepared baking dish.
- In a medium bowl, combine 3 teaspoons (15 mL) of the remaining sugar, the baking powder, salt, and the remaining 1 cup (250 mL) of flour.
- In a small bowl, combine the buttermilk, egg white, and oil. Pour the wet ingredients into the medium bowl with the flour mixture; stir until a thick batter forms. Drop the batter in tablespoonfuls on top of the fruit. Sprinkle with the remaining 1 teaspoon sugar.
- Bake for 35 to 40 minutes, or until golden and bubbly. Remove to a rack to cool. Serve warm or at room temperature.