- Unsweetened Vanilla Almondmilk
- Shelf Stable Unsweetened Vanilla Almondmilk
- Cook Time
- 15 Minutes
Preheat oven to 400°F and lightly butter an 11 X 7-inch baking dish.
Stir together 5 cups blueberries, sugar, lemon juice and cornstarch in a medium saucepan. Cook over medium-low heat, stirring frequently, until mixture is thickened. Stir in remaining blueberries and lemon zest and transfer to prepared dish.
Stir together flour, sugar, baking powder and salt in a medium bowl, then stir in Almond Breeze and butter. Drop spoonfulls over hot berry mixture. Bake for 30 minutes or until topping is lightly browned and cooked through.