Are you ready? It's almost blueberry season! What a season it has already been. In May, by accident, I bought the best Driscoll's berries called "Sweetest Batch." The blueberries were so delicious I went right back to the store and bought 3 more packages.
Nothing beats picking your own blueberries, though. The blueberry farm near our house has over 11 varieties of blueberries. The earliest berries are the size of large grapes and the berries get smaller and more flavorful as the season progresses. My favorite time to pick is mid season. This is a simple but delicious blueberry cobbler with a cornmeal biscuit topping. Serve them warm with a scoop of ice cream.
Preheat oven to 400°
Prepare the ramekins – Butter four 12 oz ramekins/souffle dishes and set aside.
Make the blueberry filling – In a large bowl, mix the blueberries, sugar, cornstarch, water, lemon juice and salt and toss to combine. Pour into a large saucepan and cook over medium heat until thickened. Pour into prepared ramekins.
Make the biscuits – Mix the oat milk and apple cider vinegar. Set aside.
In a food processor, add the flour, cornmeal, baking powder, baking soda, and salt. Pulse to combine. Add the vegan butter and pulse until combine until the butter is finely incorporated. Pour into a large bowl. Pour in the oat milk and mix until just combine and the liquid is incorporated. Turn out onto a floured surface and pat into a large rectangle, ¾” thick. Cut four round biscuits, about 3 to 3½” in size. Place over each ramekin. Dust with additional sugar.
Place the ramekins on a parchment lined sheet pan. Bake in the preheated over for 25 minutes until the biscuits are golden brown. Let cool slightly. Serve with vanilla ice cream.
Note ~ Cut the extra dough into four biscuits and bake along with the cobblers
- 4 ¼ cups fresh blueberries, washed
- 2/3 cup organic cane sugar
- 3 tbsp cornstarch
- 2 tbsp water
- the juice of one lemon
- a pinch of salt
- ¾ cup oat milk ~ I used Chobani extra creamy oat milk
- 1 tsp apple cider vinegar
- 1 ⅔ cups AP flour
- ¼ cup cornmeal ~ I used Bloody Butcher cornmeal from Janie’s Mill
- 2 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 2-3 tbsp organic cane sugar
- 6 tbsp vegan butter, cut into small cubes
- 1 tbsp organic cane sugar
- vegan vanilla ice cream