I was looking through the deep freezer and came across a neglected bag of frozen blueberries, picked from our many bushes in the backyard. I was craving a combo of ‘cake’ and blueberries and came up with this. I will admit it isn’t quite cobbler but for being vegan and no added fat it isn’t bad. It isn’t by far the best dessert I have made but it isn’t bad either. My home-grown berries tend to be on the less sweet side, they could have used more sugar. Oh well!
Blueberry Ginger Cobbler
- 2/3 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 Tbsp diced crystallized candied ginger
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 2/3 cup light vanilla soy milk
- 2 cups blueberries (mostly thawed if frozen)
Preheat the oven to 350°, spray an 8×8″ oven safe baking dish with cooking spray.
In a medium mixing bowl whisk the dry ingredients together, add in the soy milk and whisk till smooth. Pour into the prepared pan, drop the berries on top gently.
Bake for 40 to 60 minutes, until golden brown and not doughy in the center.