Recipes Inspired By the National Parks: Denali Vegan Blueberry Cobbler


I wanted to start a new series here with recipes that are inspired by the National Parks in North America. Currently in homeschool we are studying the NPS so I thought it would be a fun fit. 

Our first National Park  that we are studying is Denali National Park in Alaska. And since the park is full of lovely berries, I thought of making a blueberry cobbler. This is a nice treat especially when you have fresh fruit.

Now this recipe is made for a cast iron skillet. I personally use lodge skillets when I cook because they are the best in my opinion. 


  • 2 cups frozen blueberries, thawed
  • 1 stick of non-dairy butter
  • 1 2/3 cup cane sugar
  • 1 tsp lemon juice
  • 1 cup almond milk
  • 1 cup self rising flour
  • 1 tsp cinnamon


Preheat oven to 350 degrees. On the stove, melt butter in the cast iron skillet. Add 2/3 cup of sugar, lemon and blueberries. Using low heat, cook the blueberries until the sugar starts to dissolve and thicken. Remove the skillet from heat. In a separate bowl, mix together the flour, cinnamon, 1 cup of sugar and almond milk. Blend until smooth and pour over the blueberry mixture in the skillet. Place the  cast iron skillet in the oven and bake for 40 minutes until the top of golden. 

I hope you try out this recipe with your family. It's delicious and very easy to make as well!