1/2cupplant milk(oat milk, almond milk, or soy milk work well) (You may need to add an additional tablespoon or two until a thick biscuit-like batter is formed.)
Spray your baking dish with a little oil or rub it with vegan butter or coconut oil. Add 4 cups fresh blueberries, 1/3 cup sugar, 1 tbsp cornstarch, 1 tsp lemon zest, 1 tsp lemon juice, and 1/4 tsp cinnamon then mix it in the baking pan. Set aside.
Measure out 1 1/2 cups flour, (use a spoon to fill the measuring cups) 1/4 cup sugar, 1 tbsp of baking powder, 1/2 tsp salt, and a dash of nutmeg into a bowl.
Add 1/4 cup of vegan butter and mix with a pastry cutter or large fork. (You can also toss it into a food processor and pulse it a few times if you find that easier).
Once the dry mixture and fat are mixed well, slowly add the plant-based milk until a soft dough is formed. (You may need slightly more or less milk depending on how you measured and what type of flour you are using). Mix just until you can no longer see dry flour.
Place scoops of the dough mixture on top of the prepared blueberries. Spread with your fingers or spoon until it roughly covers the berries. (Sprinkle the top with an additional teaspoon of granulated sugar for a little crunch if desired.)
Bake the cobbler at 350°F (180°C) for 30 - 35 minutes in the center rack of the oven, until the biscuit topping is crispy, and golden in color.
To thicken the blueberry base, let cool for 30 minutes in the baking dish before serving.
Notes
Be sure to spoon-measure your flour. This means spooning the flour into the measuring cup and using the back of a knife to gently level the flour. If you scoop the flour out with a measuring cup, you will pack it down and have more flour than you need which will result in a dry biscuit topping.
Don't over-mix the dough. As soon as you can no longer see dry flour stop mixing. This will keep it light and fluffy.
To make this cobbler gluten-free, simply swap out the flour for any grain-based gluten-free flour mix or my homemade oat flour mix. Don't use almond flour or other nut-based flour. It will not hold together the same.