Some things are just met to be. One of those things is fresh blueberry cobbler for Father’s Day when the holiday and blueberry season coincide. Here’s the recipe, a dairy-free adaptation of one from the 1977 Betty Crocker Cookbook Grandma Josie gave me as a wedding shower gift. The best dad I know finished his helping and said, “That’s really good stuff!” I hope you agree.
Dairy Free Fresh Blueberry Cobbler
1/4 cup sugar
1 tablespoon cornstarch
4 cups fresh blueberries, washed and picked over
1 1/2 teaspoons lemon juice
1 cup unbleached flour
1 1/2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup almond, coconut, or rice milk
3 tablespoons dairy free shortening such as Earth Balance Vegan Sticks, coconut oil, or lard
Heat oven to 400 degrees. Blend 1/4 cup sugar and cornstarch in a saucepan. Add berries and lemon juice. Stir well. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Pour into an ungreased 2-quart casserole dish. Keep fruit piping hot in oven while preparing the biscuit topping.
Measure flour, sugar, baking powder, and salt into a bowl. Cut in shortening. Add milk and mix until dough forms a ball. Drop dough in 6 spoonfuls on top of the hot fruit. Bake for 20-30 minutes until topping is golden-brown. Serve warm with milk or cream if desired.
