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A bubbling vegan blueberry cobbler in an oven proof dish. The biscuit batter on top is golden brown.
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5 from 2 votes

Crumbly Vegan Blueberry Cobbler

This vegan blueberry cobbler recipe is so easy and comforting. You can't beat a homemade pudding and this treat ticks that box.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Blueberry Cobbler
Diet: Vegan
Servings: 6 Portions
Calories: 311kcal
Author: DJ

Ingredients

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

For serving:

  • Vegan vanilla ice cream
Metric - US Customary

Instructions

Preparation:

  • 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.

Video

Notes

  • 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.

Nutrition

Calories: 311kcal | Carbohydrates: 57g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 267mg | Potassium: 99mg | Fiber: 3g | Sugar: 35g | Vitamin A: 413IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 1mg