Hey there! Yes, this is my first blog post in a month. No, I wasn’t hit by a car nor did I pack my bags and decide to leave the country (yet). In reality, August is my birthday month, so I’ve been spending these last ~ 28 days celebrating myself and my life journey by traveling, relaxing, and eats lots of good food, of course. I’ve had a great month and I’m very ready to get back to doing what I love: baking and sharing recipes with you all!
As much as I love my birthday and my Leo pride, the end of August also means that summer is almost over, which is always bittersweet. But, I’ll be holding on to those beach days and sun teas with a death grip, and you won’t see me wearing flannel until Thanksgiving, probably. So, let’s continue to celebrate summer together with a deliciously summery vegan Blueberry Cobbler recipe that has been bringing me lots of joy.
I like this vegan blueberry cobbler recipe so much because it’s so easy. The ingredients are simple, and the blueberries here really shine through. But, my favorite part of any cobbler will always be the biscuit topping. I may even be known to eat that by itself with just a little bit of the blueberry filling, but that’s a secret for another time. Anyway, the pastry on top of this blueberry cobbler is nice and buttery, not too sweet, and perfectly flaky.
Enjoy this vegan blueberry cobbler with a splash of coconut cream, or even a scoop of non-dairy ice cream. The cold cream paired with the warm cobbler makes a yummy flavor combination that’s perfect for any summer night. Enjoy this sweet treat, summer lovers!
4 to 6 cups blueberries, rinsed and dried
1 cup of sugar
8 tablespoons cold vegan butter, cubed into small pieces
½ cup all-purpose flour
½ teaspoon baking powder
1 flax egg
½ teaspoon vanilla extract
1. Preheat oven to 375 degrees. Toss blueberries with half the sugar, and pour them into a buttered 8- or 9-inch baking dish.
2. In a food processor, combine flour, baking powder, salt and remaining 1/2 cup sugar and pulse. Add vegan butter and process for 10 seconds, until crumbly. Add in flax egg and vanilla.
3. Drop the batter on top of the blueberries by the spoonful. Bake until just starting to brown, about 35 minutes. Serve with a splash of coconut cream, or ice cream.
Adapted From: NYT Cooking