• Preheat oven to 350*
• Into a 10-inch cast iron skillet or an 8x8-inch square pan, combine blueberries, sugar, cornstarch, lemon juice and salt. Toss to combine and set aside.
  3 Pints Containers of Fresh Blueberries, ⅓ Cup Granulated Sugar, 2 tablespoon Cornstarch, 1 tablespoon Lemon Juice, Pinch Salt, 8 tablespoon Vegan Butter, cold, cut into ¼" cubes

For the Biscuit Topping

• Combine non-dairy milk and lemon juice in a small measuring cup. Set aside.
  ½ Cup Non-Dairy Milk, cold, 1 teaspoon Lemon Juice
• In a large bowl, combine flour, sugar, baking powder and baking soda. Add cubed vegan butter to the dry ingredients and work the butter in using your fingers until the butter is the size of small peas.
  2 Cups All-Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ Cup Granulated Sugar
• Add the non-dairy milk and lemon juice mixture and gently fold together until everything is combined into a shaggy dough.

Assemble the Blueberry Cobbler

• Evenly distribute the biscuit mixture across the top of the blueberry mixture.
• Bake in a 350* oven for 48-55 minutes or until the biscuit topping is lightly browned and baked through. (See note!)