Preheat oven to 350ºF

In a large mixing bowl, stir lemon juice, sugar, and cornstarch until combined. Stir in blueberries to coat, then transfer to a buttered pie pan. Set aside.

To make the topping, either use a food processor or a pastry knife to cut the butter into the sugar, flour, and baking powder until the butter is pea-sized. Add soy milk and blitz or stir until a dough forms.

Take rough patches of dough and spread over the blueberries. Leave little gaps by the edges and in the middle of the cobbler for the blueberry juices.

Sprinkle the top with the raw or turbinado sugar to get a nice, crispy top.

Bake for 50 minutes until the top is golden and crisp and the blueberries have released their juices. You may want to put a baking tray underneath to prevent the juice from bubbling over into your oven.

Remove from heat and let cool on a wire rack. This cobbler is best enjoyed when fully cooled, but if you're impatient like me, feel free to dig in once cooled enough to eat with a scoop of vanilla ice cream. The blueberries will be extra juicy if not completely cooled, but it'll still taste delicious.