Colleen’s Blueberry Cobbler

Blueberry Cobbler
(From The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets by Colleen Patrick-Goudreau)

For the cobbler biscuit dough:
1 1/3 cups unbleached all-purpose flour
3 Tbsp. granulated sugar, divided
1 1/2 tsp. baking powder
1/2 tsp. salt
5 Tbsp. melted nonhydrogenated, nondairy butter
1/2 cup nondairy milk
1-2 Tbsp. nondairy milk or melted nondairy butter (for brushing on top of dough)
1 Tbsp. sugar (for brushing on top of dough)

For the filling:
4-5 cups blueberries
1/2 cup sugar
2 Tbsp. unbleached all-purpose flour
1 tsp. grated lemon or lime zest (optional)

• Preheat the oven to 375°F. Have ready an ungreased 8- or 9-inch square baking pan or 8-inch-by-10-inch rectangular baking pan at least 2 inches deep.
• To make the biscuit dough, combine the flour, 2 tablespoons of the granulated sugar, baking powder, and salt. When completely combined, add the nondairy butter and the 1/2 cup of milk. Stir just until you form a sticky dough. Set aside.
• To make the filling, wash and pat dry the blueberries. In a large bowl, combine them with the sugar, flour, and lemon zest, if you’re using them. Spread evenly in the baking dish.
• Using a tablespoon, scoop the dough over the fruit. There will be just enough to cover the fruit. Either leave the dough in shapeless blobs on the fruit or spread it out. Brush the top of the dough with the remaining 1 to 2 tablespoons of milk or butter and the 1 tablespoon of sugar. Bake until the top is golden brown and the juices have thickened slightly (about 45 to 50 minutes). Let cool for 15 minutes before serving.

Makes 6 to 8 servings

Serving Suggestions and Variations: If you want a flakier dough, the butter should be cold and cut in until the dough resembles coarse breadcrumbs.