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 also are 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, 2 x 2.75 $42.63 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
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.
