I started with a simple Muffin Recipe. Added 1 1/2 Cups frozen blueberries, thawed and 1 Cup of crushed almonds. I used almond milk in place of milk. Then, I poured the (thick) batter in a greased 9" cake pan and topped with a small version of an adapted fruit crisp recipe:
1/2 Cup Oats
1/2 teaspoon cinnamon
1 teaspoon sugar
2 Tablespoons butter
Bake at 350 degrees for 40 to 50 minutes. Check insides with toothpick to make sure it's fully cooked all the way through. After the giant muffin was cooled I topped with yummy icing.
1 Cup powdered sugar
1 teaspoons vanilla
2 - 3 Tablespoons vanilla almond milk
Mix together. Adding more milk to make thinner. Drizzle. Enjoy!