Vegan Blueberry Cobbler
This amazing Vegan Blueberry Cobbler has bursting sweet blueberries and a buttery sugar cookie dough topping. It's so easy to make and with just a few simple ingredients. So delicious and irresistible!
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Bonnie - Serene Trail
Servings: 8
Calories: 322kcal
Equipment
- bowls for mixing
- shallow baking dish (1.5qt, 8x8, or 9x9)
Ingredients
For The Blueberries
- 4 cups blueberries fresh or *frozen, (590g)
- 1/3 cup cane sugar, (65g)
- 1 tbsp cornstarch
- 1 tsp lemon juice
For The Cobbler Topping
- 1 cup all-purpose flour, (120g)
- 2/3 cup cane sugar, (135g)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegan butter, salted, cold, (113g)
- 1/4 cup plant-based milk, cold, (59ml)
Instructions
- Preheat the oven to 350°F (180°C). 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 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 40-50 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.
Video
Notes
*Frozen Blueberries: Defrost them by rinsing them in warm water. Drain their extra liquid and pat them dry.
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
Calories: 322kcal | Carbohydrates: 48.1g | Protein: 2.5g | Fat: 13.8g | Saturated Fat: 7.1g | Sodium: 947mg | Potassium: 1147mg | Fiber: 2.4g | Sugar: 30.4g | Calcium: 36mg | Iron: 2mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.