Blueberry Cornbread Cobbler

Preheat the oven to 350°F then lightly grease a 9×9” baking dish. In the baking dish, combine the blueberries, maple syrup, lemon zest and starch. Stir until the berries are evenly coated.In a large bowl, whisk together the cornmeal, oat flour, arrowroot, salt, and baking powder. Pour in the coconut milk, melted coconut oil, and vanilla extract. Fold together until a dough forms.Place 4 dollops of the dough on top of the blueberries and press down until about 1/4-inch thick and the edges are about 1-inch from the sides of the dish. You want to leave some of the blueberries uncovered.Bake for 30 minutes, or until light golden brown on top. If you’d like the crust to be a little more golden on top, turn on the broiler for 2 to 3 minutes before removing from the oven. Careful to keep a close eye so that it doesn’t burn.Allow to cool for at least 10 minutes. Serve warm with coconut whipped cream or dairy-free ice cream, and enjoy!