Preheat oven to 350 degrees F
In a large bowl, toss together blueberries, lemon juice and sweetener. Add the tapioca flour and mix to combine
Transfer blueberries to the bottom of a glass or non-stick 8×8 inch baking pan.
In another bowl combine flour, sweetener, baking powder and sea salt. Add vanilla extract. Then melt the coconut oil or butter and pour into the flour. Mix to combine to make it crumbly and a little moist.
Crumble the dough over the top of the blueberries in the pan.
Bake the cobbler for about 25 minutes until the top is golden. Cool for about 10 minutes before serving or room temperature for a thicker cobbler.
Serve with Coconut Whip Cream or So Delicious Dairy Free Ice Cream
