2 pints blueberries
1/3 cup plus 1/4 cup sugar (I use Turbinado)
1 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt (I use fine sea salt)
1 teaspoon grated lemon zest
6 tablespoons cold vegan butter substitute, cut into pieces (I use Natural Balance sticks)
3/4 cup plus 2 tablespoons vegan creamer (I use half Silk soy and half So Delicious Vanilla Coconut creamers)
1. Heat oven to 375 degrees. In a 9-inch deep dish pie plate (or shallow 1 1/2 quart baking dish), toss blueberries, 1/3 cup sugar, and 1 tablespoon flour.
2. In a medium bowl, combine baking powder, salt, lemon zest, and remaining flour and sugar. Add vegan butter and blend with your fingers or 2 knives until coarse crumbs form. Add creamer(s) and mix until a shaggy dough forms.
3. Drop mounds of dough over blueberry mixture. Bake until berries are bubbling and top is golden, 35-40 minutes.
4. Serve drizzled with creamer or vegan vanilla ice cream, if desired. This cobbler is wicked good.