Lemon Blueberry Cobbler - cooking recipe

Ingredients

Filling:
7 cups fresh blueberries
1/2 cup sugar
3 tablespoons lemon juice
2 tablespoons cornstarch
Finely grated zest of 1 lemon
Topping:
1 1/2 cups all-purpose flour
3 tablespoons sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup Almond Breeze Vanilla almondmilk
5 tablespoons butter, softened

Preparation

Preheat oven to 400 degrees F and lightly butter an 11x7-inch baking dish.
Stir together 5 cups blueberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring frequently, until mixture is thickened. Stir in remaining blueberries and lemon zest and transfer to prepared dish.
Stir together flour, sugar, baking powder, and salt in a medium bowl, then stir in Almond Breeze and butter. Drop spoonfuls over hot berry mixture. Bake for 30 minutes or until topping is lightly browned and cooked through.