Vegan Blueberry Cobbler

Name: Vegan Blueberry Cobbler
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 cups blueberries; 1/3 cup sugar; 1 tablespoon corn starch ((add an additional 1 tsp for a thicker sauce)); 1 teaspoon lemon zest; 1 teaspoon lemon juice; 1/4 teaspoon cinnamon; 1 1/2 cups flour (white or whole wheat (or use a GF flour mix)); 1/4 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 dash nutmeg ((optional)); 1/4 cup vegan butter ((or coconut oil or shortening)); 1/2 cup plant milk

by Monica on July 20, 2023 1 comment

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5 from 3 rating

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This vegan blueberry cobbler is easy to make with just a few simple everyday ingredients. Make this warm summery dish for breakfast or top it with vegan ice cream or whipped cream and serve it as dessert, either way, your family will love it!

A vegan blueberry cobbler in a white baking dish with a blue and white tea towel and a lemon on the side.

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Use either fresh or frozen blueberries, mix them right in a baking dish with sugar, lemon, cornstarch, and cinnamon, then top with a simple sweet biscuit topping. It’s that easy to make this classic dish.

❤️ Why make blueberry cobbler

If you have gone berry picking or just to the farmer’s market and you’re wondering what to do with all of your fresh blueberries, this blueberry cobbler is the answer. You can whip it up in minutes then pop it in the oven for a special treat that will make your family jump for joy.

🧾 Ingredients and substitutions

For the berry base

Blueberries – Fresh blueberries work best, but you can also use frozen blueberries instead. You can also swap some or all of the berries out for other berries or even cherries or peaches.
Sugar – any vegan granulated sugar will work. I don’t recommend using liquid sweeteners like maple syrup or agave, or it will be too runny.
Lemon – you will need 1 fresh lemon for the zest and some of the juice.
Corn Starch – to thicken the berry mixture.
Cinnamon – for flavor. (optional)

For the cobbler topping

Flour – Any white all-purpose flour or whole wheat flour will work. You can also use my homemade all-purpose gluten-free flour recipe for this if you need it to be gluten-free. Don’t use almond flour, it must be grain-based flour.
Baking Powder – to give the shortcake lift and make it fluffy. You will need 2 tablespoons. I know that this sounds like a lot, but trust me, you need that much. Don’t use baking soda! It will not do the same thing.
Salt – for flavor.
Cinnamon – for flavor. (optional) You can also use nutmeg.
Vegan Butter – you can use any vegan margarine, my homemade vegan butter, or shortening (Crisco).
Plant-Based Milk – to get the right moisture level. Any type of non-dairy milk like soy milk, cashew milk, almond milk, rice milk, or oat milk will work or you can also simply use water instead of plant milk.

🔪 Helpful tools

Baking Dish – I use a medium-sized oval casserole dish, but you can use any size or shape that will hold at least 10 cups of cobbler.

🥄 How to make vegan blueberry cobbler

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Preheat the oven to 350°F (180°C).

Step 2 – Spray your baking dish with a little oil or rub it with vegan butter or coconut oil. Add fresh blueberries, sugar, cornstarch, lemon zest, and cinnamon then mix it in the baking pan. Set aside.

Blueberries, sugar, lemon zest, cinnamon, and cornstarch mixing in the bottom of a baking dish to make blueberry cobbler.

Step 3 – Measure out flour, (use a spoon to fill the measuring cups) baking powder, sugar, salt, and a dash of nutmeg into a bowl.

Step 4 – Add vegan butter and mix with a pastry cutter or large fork. (You can also toss it into a food processor and pulse it a few times if you find that easier).

Step 5 – Once the dry mixture and fat are mixed well, slowly add the plant-based milk until a soft dough is formed. (You may need slightly more or less milk depending on how you measured and what type of flour you are using). Mix just until you can no longer see dry flour.

Step 6 – Place scoops of the dough mixture on top of the prepared blueberries. Spread with your fingers or spoon until it roughly covers the berries. (Sprinkle the top with an additional teaspoon of granulated sugar for a little crunch if desired.)

Someone spooning on the biscuit topping onto the blueberry cobbler.

Step 7 – Bake the cobbler at 350°F (180°C) for 30-35 minutes in the center rack of the oven, until the biscuit topping is crispy, and golden in color.

Step 8 – To thicken the blueberry base, let cool for 30 minutes in the baking dish before serving.

🥘 How to serve blueberry cobbler

Serve the cobbler slightly warm for breakfast or serve with vegan vanilla ice cream or a dollop of aquafaba whipped cream for a summery dessert.

👩🏻‍🍳 Pro Tips

Be sure to spoon-measure your flour. This means spooning the flour into the measuring cup and using the back of a knife to gently level the flour. If you scoop the flour out with a measuring cup, you will pack it down and have more flour than you need which will result in a dry biscuit topping.
Don’t over-mix the dough. As soon as you can no longer see dry flour stop mixing. This will keep it light and fluffy.
To make this cobbler gluten-free, simply swap out the flour for any grain-based gluten-free flour mix or my homemade oat flour mix. Don’t use almond flour or other nut-based flour. It will not hold together the same.

A baked vegan blueberry cobbler with a golden brown top.

🫐 Blueberry crisp vs blueberry cobbler

If you ever wonder what the difference is between a crisp and a cobbler, you are not alone. A lot of people get the two confused.

A blueberry cobler has a buttery biscuit-like topping as in this recipe.

A blueberry crisp has a streusel-like topping made with butter, brown sugar, and oats. It is crunchier and looks more like granola on top. If you want to make blueberry crisp, top your blueberry mixture with my vegan crumble topping mix instead of the biscuit topping.

🍓 Can I use other berries?

Yes, you can swap out some or all of the blueberries with raspberries, blackberries, strawberries, or even peach or apple slices. Just be sure to use 4 cups of fruit in all.

🥡 How to store cobbler

Refrigerate: You can leave the vegan blueberry cobbler on the countertop for a few hours or up to 1 day after baking. Since it has a lot of moisture, it needs to be kept in the fridge (if you are not going to finish it the first day) where it will last for 3 – 4 days in an airtight container.

Reheating: Reheat a serving of the cobbler in the microwave for about 30 seconds or reheat large portions in a baking dish in the oven at 325° F for about 10 minutes or until warm.