Blueberries are out in full force when the weather warms. Blueberries are delicious freshly picked, and can be topped with some light cream for a refreshing dessert. Blueberries are also equally at home baked in muffins, breads and cobblers.
The following recipe for “Blueberry Lemon Cornmeal Cobbler” courtesy of “Vegan Cooking for Beginners!” with recipes curated by Publications International, Ltd., pairs the tang of lemon with the sweetness of blueberry for the perfect treat. It’s great for dessert or even served for brunch.
Blueberry Lemon Cornmeal Cobbler Makes 8 to 10 servings
3 tablespoons boiling water
1 tablespoon ground flaxseed
5 cups fresh blueberries
1⁄2 cup plus 1⁄3 cup sugar, divided
3 tablespoons lemon juice, divided
2 tablespoons cornstarch
11⁄2 tablespoons finely grated lemon peel, divided
1⁄2 cup plain unsweetened soymilk or almond milk
2⁄3 cup all-purpose flour
1⁄4 cup fine-ground cornmeal
11⁄2 teaspoons baking powder
1⁄4 teaspoon salt
1⁄4 cup coconut oil, melted 1. Preheat oven to 375 F. Spray 8-inch square baking pan with nonstick cooking spray. Combine boiling water and flaxseed in small bowl. Let stand until cool.
2. Combine blueberries, 1⁄3 cup sugar, 1 tablespoon lemon juice, cornstarch, and 1⁄2 tablespoon lemon peel in large bowl; toss to coat. Spoon into prepared pan.
3. Combine soymilk and remaining 2 tablespoons lemon juice in small bowl; let stand 5 minutes. Combine flour, cornmeal, remaining 1⁄2 cup sugar, 1 tablespoon lemon peel, baking powder and salt in medium bowl; mix well. Add soymilk mixture, coconut oil and flaxseed mixture; stir until just combined. Drop topping by 2 tablespoons into mounds over blueberry mixture.
4. Bake 40 to 45 minutes or until filling is bubbly and topping is golden brown. Let stand 30 minutes before serving.
