Lemon Blueberry Cobbler

Preheat your oven to 400°F (200°C). Gently butter an 11x7-inch baking dish. (5 minutes)

In a medium saucepan, combine 5 cups of blueberries, 1/2 cup sugar, lemon juice, and cornstarch. Cook over medium-low heat, stirring frequently, until the mixture thickens into a luscious sauce. (10-12 minutes)

Stir in the remaining 2 cups of fresh blueberries and lemon zest, then transfer the warm berry mixture to the prepared baking dish. (2 minutes)

In a separate medium bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt. Stir in the almond milk and softened butter until just combined, forming a slightly crumbly dough. (5 minutes)

Drop spoonfuls of the dough evenly over the hot berry mixture, creating a rustic cobbler topping. (3 minutes)

Bake for 30 minutes, or until the topping is golden brown and cooked through. A toothpick inserted into the center of the topping should come out clean. (30 minutes)

Let the cobbler cool slightly before serving. (10 minutes)