Egg Free, Dairy Free Blueberry Cobbler Cake

We love fruit cobblers and this time I wanted to try making one with Bisquick and lots of blueberries. It was perfect. The top was cakey with a crispy crust and the bottom was full of thick blueberry yumminess.

Blueberry Cobbler Cake

1 1/2 cups Bisquick mix
3/4 cup soy milk
1/4 cup sugar
1/4 cup brown sugar
1 tbsp vanilla extract
1 tbsp cinnamon
3 cups frozen blueberries, or any frozen, fresh or canned fruit desired

Combine the Bisquick, soy milk, sugar, brown sugar, vanilla and cinnamon. Add the blueberries then mix until thoroughly combined. The batter will be thin. Transfer the batter into a sprayed 8x11 baking dish. Bake at 375 for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean.

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