MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Blueberry Cobbler
Categories: Desserts, American
Yield: 6 Servings

3 c Blueberries (450 g)
1/4 c Granulated sugar (50 g)
1 tb Lemon zest (6 g)
3 tb Vegan butter (42 g); melted
1 1/2 c All-purpose flour (180 g)
3/4 c Light brown sugar (150 g);
- packed
2 ts Baking powder (8 g)
1/4 ts Kosher salt (1 g)
1/3 c Vegan butter (75 g); melted
2/3 c Unsweetened plant milk
- (160 ml)
1 ts Vanilla extract (5 ml)

Preparation time: 15 minutes
Cooking time: 45 minutes

This blueberry cobbler takes the cake when it comes to summer
desserts. A tender, golden topping sits over a magical blueberry
filling that bakes away into bubbly, gooey, just-sweet-enough heaven.

Preheat the oven to 350?F (175?C).

Place the blueberries in an 8x8" (20x20 cm) baking dish. Add the
sugar, lemon zest, and melted vegan butter. Gently toss until the
blueberries are evenly coated, then spread them into an even layer.

In a large bowl, whisk together the flour, brown sugar, baking
powder, and salt until evenly combined. Add the melted vegan butter,
plant milk, and vanilla extract. Stir gently just until a smooth,
thick batter forms. Do not over-mix.

Pour the batter evenly over the blueberry filling. Use a spatula or
the back of a spoon to gently spread the batter towards the edges of
the baking dish, covering the blueberries as evenly as possible. You
don't need to cover every edge precisely.

Bake for 45 to 50 minutes, or until the topping is golden brown and
the blueberry filling is bubbling around the edges. To check for
doneness, insert a toothpick into the centre of the cobbler topping,
avoiding the blueberry layer underneath. It should come out clean or
with just a few moist crumbs.

Remove from the oven and let cool for 15 to 20 minutes before
serving. The resting time allows the blueberry juices to thicken
slightly and makes the cobbler easier to serve.

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/vegan-blueberry-cobbler/>

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