Vegan Blueberry Cobbler

Cobbler is one of the few desserts that manages to be an effortlessly simple comfort food as well as a dish worth serving when you have guests over. Short on time? Short on supplies and bowls and fancy ingredients? You can still whip together something warm and hearty with some fruit, flour, and milk. It just got even more accessible, using oil and soymilk to create a delicious vegan cobbler (although you can certainly substitute butter and regular milk if you’d like). I made this blueberry cobbler recipe twice in two days because my family just couldn’t get enough.

Blueberry Cobbler

Recipe by andaazaCourse: DessertCuisine: American

Servings

6

servings

Prep time

10

minutes

Cooking time

40

minutes

Ingredients

• 2 cups blueberries (fresh or frozen)

• 1/4 scant cup granulated sugar

• juice of 1/2 lemon

• 3 tbsp vegetable oil, separated

• 1/2 cup whole wheat flour

• 1/2 cup granulated sugar

• 1 tsp baking powder

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• pinch of salt

• 1/2 cup vanilla soymilk

Directions

• Preheat oven to 350 degrees F. Generously grease an 8×8 pan with 1 tbsp oil.
• Combine blueberries, 1/4 scant cup sugar, and lemon juice in a small mixing bowl.
• In another small mixing bowl, combine flour, remaining sugar, baking powder, cinnamon, nutmeg, and salt. Stir in milk until just combined; batter should be thin.
• Pour blueberry mixture into the pan, then drizzle batter over it. Top it off with the remaining 2 tbsp oil spread relatively evenly.
• Bake for 35-40 minutes or until lightly golden on top, and serve warm with ice cream.

This recipe was adapted from Tastes Better From Scratch’s Blueberry Cobbler.