Wednesday, October 24, 2007

In The Kitchen With Kelly: Blueberry Cobblah



And it's vegan, baby. This tastes amazing warm and bubbly out of the oven, but the blueberry juice does something wonderful to the biscuit topping when refrigerated overnight, and it's even better the next day. From The Joy Of Vegan Baking cookbook. I used less sugar (like 2-3 tbsp) in mine and it was still really sweet.



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