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.

Shared with Sunday Round Up, Sundae Scoop, Sunday's Best, Think Pink Sundays, Melt in your mouth Monday, Just Another Meatless Monday, Mix it up Monday, Mangia Mondays, Mouthwatering Monday, Makin' You Crave Monday, Made from Scratch Monday, Mop it up Mondays, Mealtime Monday, Slightly Indulgent Tuesday, Tasty Tuesdays, Crazy Sweet Tuesdays, Trick or Treat Tuesday, Totally Tasty Tuesdays, Tuesdays at the Table, Tuesday Talent Show, Tempt My Tummy Tuesday, Gluten Free Wednesdays, Share the Wealth Wednesday, What's Cooking Wednesday, Allergy Free Wednesdays, Full Plate Thursday, It's a Keeper Thursday, Creative Thursday, Tastetastic Thursday, Allergy Friendly Friday, Fabulous Friday, Food on Fridays, Foodie Friday, Weekend Potluck, Fit and Fabulous Friday, Sweet Tooth Friday, Check Me Out Saturday, Sweets for Saturday, Seasonal Inspiration and Sweet Saturday.  

Egg Free, Dairy Free, Nut Free Blueberry Oat Muffins

These muffins are our new favorite. I make a double batch with blueberries and a double batch with safe chocolate chips then freeze them. When the girls want one, they just microwave it for a few seconds.

Blueberry Oat Muffins

1 1/4 cup oats
1 cup flour
1/2 cup brown sugar
1 tbsp baking powder
1/2 tsp salt
1 cup soy milk
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 1/2 - 2 cups frozen blueberries

Thoroughly combine the oats, flour, brown sugar, baking powder and salt. Add the soy milk, applesauce and vanilla then stir until thoroughly combined. Fold in the blueberries. Fill lined muffin cups 2/3 full with the batter. Bake at 425 for 15-20 minutes or until a toothpick inserted in the center comes out clean.
* Safe chocolate chips can be used in place of the blueberries.
* Orange juice can be used in place of the soy milk. The flavor is great, but my muffin liners stuck.
* These muffins freeze perfectly and can be reheated in the microwave.