Make this delicious cobbler for your next gathering and watch it get devoured.
| Servings |
1 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 341 | 0mg | 4g | 48g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
2.5 | Water saved (gallons) [animal consumption only] |
 |
9.9 | Manure (pounds) not deposited into the environment |
 |
11.1 | Grains / feed (pounds) not consumed by animals |
 |
24.2 | Methane (gallons) not created by animals |
 |
295.7 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 45 minutes |
| Cook Time | 45 minutes |
Ingredients
- 6 C blueberries (fresh)
- 1/3 C granulated sugar
- 2 Tbsp corn starch
- 1 tsp lemon zest
- 1 1/3 C flour (unbleached all purpose)
- 2 Tbsp granulated sugar
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/3 C buttery spread (cut into pieces)
- 1 C sour cream (non-dairy)
- 3 Tbsp soy milk
- 1 tsp granulated sugar
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Mix and spread the blueberries, 1/3 C sugar (for 8 servings), corn starch and lemon zest into a 9 x 13-inch baking dish (ungreased).
- In a large bowl, combine the flour, 2 Tbsp of sugar (for 8 servings), baking powder, salt and baking soda with a whisk; using a pastry blender, cut the buttery spread into the flour mixture until it resembles a coarse meal.
- Stir in the sour cream to form the mixture into a soft dough; drop the dough by spoonfulls onto the blueberry filling to form the dumplings.
- Brush the dumplings with the milk and sprinkle with the remaining sugar; bake at 350 degrees for 45 minutes or until the dumplings are golden brown and the blueberries are bubbly.
Recipe Notes
Serve with ice cream or other topping, if desired.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC