Blueberry Country Cobbler

blueberrycountrycobbler4Baby, it’s cold outside. This is the kind of wintry weather that puts me in the mood for mittens and scarves, lights hung upon the trees, and holiday desserts served piping hot, right out of the oven.

Fruit cobblers are at the top of my holiday dessert list. Just the word “cobbler” makes me want to pull on my cozy slippers and cuddle before the fire, cradling a bowl of this deliciousness.

This Blueberry Country Cobbler is a spin-off of my popular Mama’s Peach Cobbler. It’s super easy to prepare and can even be served as a breakfast or holiday brunch treat. Enjoy with non-dairy vanilla ice cream or a dollop of coconut whip!

Here’s what you’ll need to make a 9 x 13 pan (serves 12):

For the blueberry filling:

  • 6 cups fresh or frozen blueberries (I used frozen since they’re currently not in season)
  • 6 tbsp white sugar
  • 2/3 cup fresh-squeezed orange juice
  • 5 tbsp corn starch

For the dumplings:

  • 2 cups all-purpose, unbleached flour
  • 2 tbsp white sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 6 heaping tbsp non-hydrogenated vegetable shortening
  • 1 cup non-dairy milk of your choice (I used soy)

First, preheat your oven to 400 degrees.

Next, toss your blueberries, sugar and orange juice together in a large soup pot until evenly coated.

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Heat over medium-high heat until you reach a low simmer. Add the corn starch and mix well. Turn the heat to high and continue to cook, stirring constantly, until the mixture is bubbling and boiling for one minute.

Pour the blueberry mixture (it will be the consistency of a compote) into your 9 x 13 pan and set aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Next add the vegetable shortening and non-dairy milk. Mix with a fork until the batter is even. You’ll have to especially make sure that the shortening is blended in well. Once the batter is even, place as 12 dumplings atop the blueberries.

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Bake for 25-30 minutes or until the dumplings are golden brown and cooked through. Serve hot with a dusting of powdered sugar, a scoop of ice cream, or a dollop of non-dairy whip!

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Happy eating!

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