Bursting sweet blueberries and a buttery sugar cookie dough are baked together to create the most divine Vegan Blueberry Cobbler! Easily whip up this fruit-filled dessert with just a few simple ingredients and have everyone asking for more!
The heavenly topping is buttery, puffy, and has a slight crisp to it, while the warm jammy blueberries are out of this world. My favorite part is where the two layers come together!
This blueberry cobbler is an absolute win! It is dairy-free, has no eggs, and is melt-in-your-mouth delicious!
It’s the perfect dessert for sharing with others, serving it when you’re celebrating something special, or enjoying it as a sweet end after a family meal.
It’s made very similarly to my crave-worthy Strawberry Cobbler. They both follow the old-fashioned way with scoops of cobbler batter plopped on top of the fresh fruit rather than below.
I keep the vegan butter and plant milk cold until just before they are needed. This helps create little steam pockets in the batter, thus puffing it up while baking. This little trick also works really well in my Blackberry Scones and Cranberry Scones.
For this cobbler, fresh (or frozen) blueberries are coated in sugar, lemon juice, and cornstarch, then topped with heaps of dough that are almost like fluffy sugar cookies. It is so good!
You can make it even more amazing by topping it with vegan ice cream or plant-based whipped topping.
If you love pies and other fruity desserts like I do, be sure to try out my Peach Crisp, Pear Crumble, and Apple Galette!
Reasons To Love This Recipe
- Plant-based
- Easy to make
- Full of fresh fruit
- Very little prep work
- Leftovers are just as good!
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Ingredients and Substitutions
- Blueberries - Fresh, ripe blueberries are so good here, but frozen can work too. If frozen, drain the extra liquid after defrosting them.
- Cane Sugar - This is used in both the blueberry filling and the crumble topping. Make sure the label says "organic" or "vegan." Another granulated sugar can work as well.
- Cornstarch - Helps to thicken the blueberry mixture. Arrowroot powder or tapioca starch can be used instead.
- Lemon Juice - Freshly squeezed lemon juice helps to bring out the flavors and adds a citrus element.
- Flour - Use all-purpose flour or a 1-to-1 gluten-free alternative.
- Baking Powder - This helps to give rise to the cobbler batter.
- Salt - Just a little to balance the flavors.
- Vegan Butter (Salted) - Keep the butter in the refrigerator up until the moment you need it. The stick butter tends to work better because it has more structure.
- Plant Milk - Any kind works such as almond, soy, etc. Keep this ingredient cold as well.
How to Make Vegan Blueberry Cobbler
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
- Preheat the oven and grease an oven-safe dish. Some sizes that work are 8x8, 9-inch pie plate, 8-inch skillet, or a 1.5 quart dish.
- Combine the blueberries, cane sugar, cornstarch, and lemon juice. Spread them out in the oven-safe dish.
- Note: If the blueberries are frozen, thaw them out in the microwave, refrigerator, or in warm water. Then, drain the extra liquid before adding the sugar, cornstarch, etc.
- Mix together the flour, cane sugar, baking powder, and salt. Take the vegan butter out of the refrigerator and add it to this mixture.
- Use a fork or pastry cutter to cut the butter into the flour until it’s crumbly.
- Pour the cold plant-based milk into this mixture and stir it into a thick batter.
- Try to work quickly so that the cobbler dough is cold before going into the oven.
- Spoon clumps of cobbler batter over the blueberries. Leave gaps in between so the steam can escape during the baking process.
- Sprinkle a little cane sugar on top for an added sweet crunch.
- Bake it until the topping is a light golden-brown and the fruit is bubbling.
- Let the hot cobbler cool for a few minutes so it can firm up. Serve it warm with vegan whipped cream, ice cream, or yogurt on top. Yum!
Recipe Variation Ideas
- Add brown sugar, cinnamon, and chopped nuts to the top.
- Mix some oats into the topping to make it a blueberry crisp.
- Try it with other berries such as raspberries or blackberries.
No-Waste Idea
Do you have extra blueberries? Make these healthy Blueberry Lemon Muffins!
Storage & Reheating
Store leftover cobbler covered in the refrigerator for 4 days or frozen for 3 months. Reheat it in the microwave until warmed through or enjoy it cold!
More Fruit-Filled Vegan Recipes
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Vegan Blueberry Cobbler
Equipment
Ingredients
For The Blueberries
- 4 cups blueberries fresh or frozen
- ⅓ cup cane sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
For The Cobbler Topping
- 1 cup all-purpose flour
- ⅔ cup cane sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup vegan butter, salted, cold
- ⅓ cup plant-based milk, cold
Instructions
- Preheat the oven to 350°F. Grease an oven-safe dish.
- In a large bowl, combine the blueberries, cane sugar, cornstarch, and lemon juice. (*See note below if blueberries are frozen.) Spread the coated blueberries out in the oven-safe dish.
- In a separate bowl, mix together the flour, cane sugar, baking powder, and salt.
- Add the cold vegan butter to the bowl. Use a fork or pastry cutter to cut it into the flour mixture until it’s crumbly.
- Pour the cold plant-based milk into this mixture and stir it into a thick batter.
- Place spoonfuls of cobbler batter over the blueberries. Leave gaps in between so the steam can escape while baking. Sprinkle ½ teaspoon of cane sugar on top of the cobbler for an added sweet crunch.
- Bake it for 45-55 minutes or until the topping is light golden-brown and the fruit is bubbling.
- Let the hot cobbler cool for 5-10 minutes so it can firm up. Serve it warm with optional vegan whipped cream, ice cream, or yogurt on top.
Video
Notes
- Many oven dish sizes work such as 8x8 square, 8 or 9-inch pie plate, 8 or 9-inch skillet, or a 1.5 quart dish.
- Keep the butter and milk in the refrigerator until just before you need them. Cold cobbler dough will puff up and rise in the hot oven better.
- Work with the cobbler topping quickly to keep it cold.
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
Sarah
can i freeze the dough?
Bonnie
I haven't tried that before with this recipe, but I think it would work! I would freeze it in clumps so that it's easy to assemble before baking.