Blueberry Coblerette

 

What You Need:

• 2/3 cup brown sugar
• 2 tablespoons cornstarch
• 3/4 cup water
• 3 cups fresh blueberries
• a few pats of Earth Balance
• 1 teaspoon ground cinnamon
• 1 cup unbleached white flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup non-dairy milk
• 3 tablespoons melted Earth Balance

What You Do:

1. Preheat oven to 425F.
2. In a saucepan, mix together the sugar and cornstarch. Stir in the water and whisk smooth.
3. Bring to a boil and whisk constantly for one minute.
4. Remove from heat and stir in the blueberries.
5. Pour the blueberry mix into a lightly greased 1 1/2 quart baking dish or 9 inch pie plate.
6. Sprinkle with cinnamon and place little pats of Earth Balance on top.
7. Stir together the flour, baking powder and salt.
8. In a separate bowl, mix together the milk and 3 tablespoons melted Earth Balance.
9. Stir the milk mixture into the flour, just until it becomes moistened and comes together.
10. Drop spoonfuls of the dough on top of the blueberry mixture. Bake for 25-30 minutes or until lightly browned on top.

Don't make the same mistake I did-remove Virgin before serving.