Egg Free, Dairy Free Blueberry Cobbler

This cobbler was perfect with its gooey blueberry bottom and moist cakey top.

Blueberry Cobbler

3/4 cup sugar
1/2 cup dairy free margarine
2 tsp vanilla extract
1/4 cup unsweetened applesauce
1 cup flour
2 tsp baking powder
1 tsp salt
1 cup soy milk mixed with 1 tbsp lemon juice (allow to set for a few minutes)
2 cups fresh or frozen blueberries

Use an electric mixer to cream the sugar, margarine and vanilla. Add the applesauce then beat again. In a separate bowl, combine the flour, baking powder and salt. Add the flour mixture and the soy milk mixture to the sugar mixture then beat until thoroughly combined. The batter will be very thin. Fold in the blueberries. Transfer the batter to a sprayed 8x11 baking dish. Bake at 350 for 35-45 minutes or until a toothpick comes out with just a few moist crumbs.

Shared with Think Pink Sunday, Church Supper, Southern Sundays, My Meatless Mondays, Just Another Meatless Monday, Mangia Mondays, Mealtime Monday, Makin' You Crave Monday, Mop it up Mondays, Melt in Your Mouth Monday, Mix it up Monday, Tasty Tuesdays, Crazy Sweet Tuesday, Totally Tasty Tuesdays, Tempt My Tummy, Tuesdays at the Table, Allergy Free Wednesday, What's Cooking Wednesday, Delicious Dishes, Full Plate Thursday, It's a Keeper Thursday, Creative Thursday, Fantastic Thursday, Allergy Friendly Friday, Sweet Tooth Friday, Weekend Potluck, Foodie Friday, Food on Fridays, Check Me Out Saturday, and Sweet Saturday.