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Recipe Category: Berry
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Ingredients
Makes 8 servings
- 3 cups blueberries
- ¾ cup sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 cup canned whole-berry cranberry sauce
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegan margarine, melted
- 1/2 cup plain or vanilla soy milk
Method
- Preheat the oven to 375°F
- In a saucepan, combine the blueberries, 1/2 cup of the sugar, cornstarch, water and cinnamon, stirring to blend
- Bring to a boil over high heat, then reduce heat to low and stir gently until slightly thickened, about 5 minutes
- Remove the saucepan from the heat and stir in the cranberry sauce until well mixed
- Spoon the fruit mixture into the bottom of a 9-inch square baking pan and set aside
- In a large bowl, combine the flour, baking powder, salt and remaining 1/4 cup sugar
- Blend in the margarine and soy milk until a soft dough forms
- Drop the dough by large spoonfuls on top of the fruit mixture
- Bake until the fruit is bubbly and the top of the crust is golden brown, about 40 minutes
- Serve warm
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