Cobblers are always one of the more comforting desserts to enjoy as they remind me of being young. This wholesome vegan blueberry cobbler recipe is made with a crumbly and mouth-watering cobbler batter, which is filled with sweet bubbly blueberries.
This treat takes less than 30 minutes to bake inside the oven too, which is perfect for when you want a quick solution to your sweet cravings.
This is the type of recipe that I would want as a supper, just before bed with some dairy free custard. The warmth of the heavenly light biscuit batter and the blueberries really goes well with cold vegan vanilla ice cream too, which is actually my preferred item to serve it with.
Why You Will Love This Cobbler
- Easy to Make - This is one of the simplest dessert recipes that you'll ever make. Just combine the blueberry mixture, make the batter and place it on top and finally, bake it.
- So Comforting - This is one of my go-to recipes for when I want comfort food. I often find blueberry recipes to be quite homely in general and it's no surprise that some of the other I tend to veer towards are my vegan blueberry cream cheese muffins and my eggless orange blueberry cake.
- Accessible Ingredients - All of the items that you need in order to make this blueberry cobbler are very common and easy to find in most larger grocery stores. Therefore, you shouldn't have any issues when trying to find them.
- Allergy Friendly & Plant Based - This vegan blueberry cobbler recipe is completely vegan and dairy free.
- Blueberries - You can't have a blueberry cobbler without blueberries. You can use either fresh or frozen ones for this recipe.
- Cornstarch - This is super important as it helps to thicken the blueberry juice and gives the cobbler a 'pudding texture'. Otherwise the blueberry juice would be very thin and although there's nothing wrong with that, the cornstarch is a great addition. I've also used it as a thickener in my vegan lemon curd and vegan salted caramel cheesecake.
- All-purpose flour - Flour is the main ingredient for the biscuit batter. All-purpose flour is the best type of flour for this and it will work together with the baking powder to create a delicious texture.
- Vegan butter block - This us also for the batter mixture and it must be softened at room temperature before being used.
- Vegan vanilla ice cream - To be served with your warm vegan blueberry cobbler. My favorite thing to serve with it.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- Not everyone likes blueberries so why not use a different type of berry instead, 1:1? You can even mix multiple types of berries up if you can't decide what you want! Raspberries taste great and work especially well in comparison to some other berry types, like in my vegan raspberry crumble oatmeal bars.
- The flour is the only ingredient that contains gluten, so you can make this cobbler gluten free by substituting it out for a 1:1 gluten free all-purpose flour. I haven't tested this but I'd imagine that it should work just fine. The texture of the biscuit might be a little different though.
How To Make A Vegan Blueberry Cobbler
For the full method, please refer to the recipe card at the bottom of this post.
1: Mix together the blueberry filling ingredients then pour them into an ovenproof dish.
2: Combine the biscuit batter topping ingredients inside a large bowl.
3: Mould the topping into large flat pieces with your hands.
4: Add the topping to the blueberries.
5: Bake the cobbler until the topping is golden brown on top.
Use fresh or frozen fruit - Although I used fresh blueberries this recipe, frozen can be a great option too. In fact, as the berries will be thawing as the cobbler cooks, this will make them even juicier!
Serve the cobbler warm - This dessert tastes far better when it is warm than it does when it has cooled down completely. I am almost certain that you will enjoy it far more when it is warm and there's ice cream on the side.
Assembling the cobbler - Once you have combined the blueberry mixture, pour it into an oven-suitable dish (I use a pyrex one) then make the biscuit topping. I cover most of the blueberries with the biscuit topping but it doesn't matter if it doesn't cover them completely.
You can! If you prefer the blueberries to be even juicier this could be the option for you.
Yes! This recipe also tastes great with berries such as blackberries, raspberries and even strawberries.
This is usually because not enough cornstarch has been added to the initial blueberry mixture.
A cobbler is a dessert which consists of a fruit filling which is poured into a baking dish and topped with biscuit or batter which happen to look a little bit like cobble stones. The dessert is then baked until golden brown on top.
Let the cobbler cool for a short while when it comes out from the oven but make sure that you serve this pudding while it is nice and warm. I recommend serving this blueberry cobbler with vegan vanilla ice cream as the coldness compliments the warm temperature of the treat nicely.
Make sure that you store this cobbler inside an airtight container, then place it into the fridge for up to 5 days. Reheat the cobbler at 150 Celsius so that the topping doesn't burn.
More Vegan Recipes That You'll Love
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Crumbly Vegan Blueberry Cobbler
For the blueberry mixture:
- 500 g fresh or frozen blueberries
- 60 g granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon freshly squeezed lemon juice
- 1 Tablespoon cornstarch
For the cobbler batter:
- 100 g granulated sugar
- 130 g all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cinnamon
- 60 g vegan butter block softened
- 1 teaspoon vanilla extract
- 1 Tablespoon soy milk
- Vegan vanilla ice cream
- Preheat your oven to 177 Celsius (350F).
Make the blueberry mixture:
- In a large bowl, mix the blueberries, granulated sugar, lemon zest, lemon juice and cornstarch. Make sure the blueberries are fully coated.
- Pour the blueberry mixture into an 8x8 inch ovenproof dish.
Make the biscuit topping:
- In the large bowl, combine the sugar, flour, baking powder, salt, nutmeg and cinnamon.
- Separately, mix the softened vegan butter, vanilla and soy milk. Pour it into the dry ingredients bowl and fold to make a thick biscuit batter.
- Use your hands to mould large, flat pieces of biscuit batter (see process shots) and place them over the blueberries inside the ovenproof dish. It doesn’t need to look absolutely perfect as long as most of the berries are covered.
Bake the cobbler:
- Bake your blueberry cobbler in the preheated oven for 30 minutes. The topping should be golden brown.
- The blueberries will be hot and bubbly at this point so let it cool for 15 minutes or so. The blueberries will also thicken a little during the cooling process.
- Serve the cobbler with vegan vanilla ice cream and enjoy.
- Although I used fresh blueberries this recipe, frozen can be a great option too. In fact, as the berries will be thawing as the cobbler cooks, this will make them even juicier!
- This dessert tastes far better when it is warm than it does when it has cooled down completely. I am almost certain that you will enjoy it far more when it is warm and there's ice cream on the side.
- Once you have combined the blueberry mixture, pour it into an oven-suitable dish (I use a pyrex one) then make the biscuit topping. I cover most of the blueberries with the biscuit topping but it doesn't matter if it doesn't cover them completely.