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Lemon Blueberry Cobbler

Prep time: 20 minutes
Cook time: 25 to 30 minutes

7 cups fresh blueberries, divided
1/2 cup sugar
3 tablespoons lemon juice
2 tablespoons cornstarch
Finely grated zest of 1 lemon
Topping:
1 1/2 cups flour
3 tablespoons sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4cup Blue Diamond Vanilla Cashew Almond Blend or Vanilla Almond
Breeze
5 tablespoons butter, softened
Preheat oven to 400°F and lightly butter an 11 X 7-inch baking dish.

Stir together 5 cups blueberries, sugar, lemon juice and cornstarch in a medium saucepan. Cook over medium-low heat until blueberries start to pop and berries are syrupy, stirring frequently. 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 spoonfulls over hot berry mixture. Bake for 25 to 30 minutes or until topping is cooked through. Makes 6 to 8 servings

 
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