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This unbelievably delicious Vegan Blueberry Cobbler is a must-make during berry season! It’s made with fresh or frozen blueberries, plus a few other simple ingredients. Serve this easy dessert warm with a scoop of your favorite vegan ice cream and dig in!
Table of Contents
What is a Cobbler?
A cobbler is a popular American dessert most often made with a fruit filling and a buttery biscuit-like or cake-like topping. Unlike pie and shortcake, cobblers are much more “rustic” and free form, meaning no complicated crusts or recipe steps. The name “cobbler” is believed to have originated from the way the topping looks, resembling a “rustic” cobblestone road.
If you’ve made our other fruit desserts, like this Vegan Peach Cobbler or this Vegan Apple Cobbler, we know you’re going to absolutely love the blueberry base in this special treat!
Ingredients You’ll Need
Blueberry Filling
- Blueberries: Fresh or frozen blueberries will work in this vegan cobbler recipe. If you are using frozen blueberries, add an additional teaspoon of cornstarch to compensate for the excess moisture in the frozen fruit.
- Cane sugar: A touch of organic sugar is used to sweeten the fruit filling. If you want to take your vegan dessert to the next level, sprinkle a bit on top of the cobbler crust, too!
- Cornstarch: This thickening agent helps to absorb excess moisture and ensures the blueberry mixture won’t be too thin and runny.
- Lemon juice: A small splash of lemon juice enhances the tart flavors in the blueberry filling and balances the overall sweetness. If you love the flavor of lemon, grate in a bit of fresh lemon zest, too!
Cobbler Crust
- Vegan butter: Essential to making the cobbler crust light and fluffy. We typically opt for Earth Balance buttery sticks or Country Crock plant butter. If you don’t have access to store-bought vegan butter, chilled coconut oil will work as a substitute.
- Flour: We recommend Bob’s Red Mill whole wheat pastry flour. It’s lighter than regular whole wheat flour because it’s milled with soft, white wheat instead of hard red wheat. It also has a lower protein content than regular whole wheat flour and makes wonderfully tender pie crusts and cobbler toppings. If you don’t have access to whole wheat pastry flour, regular all-purpose flour is a great substitute.
- Non-dairy milk: We used our homemade almond milk, but any unsweetened or lightly sweetened plant-milk will work here. Try oat milk, soy milk, or coconut milk. You could even make your own vegan buttermilk by adding 1 teaspoon of apple cider vinegar to the almond milk and setting it aside to “curdle” for 10 minutes.
- Baking powder: When combined with apple cider vinegar, the baking powder activates and allows the cobbler topping expand and become light, fluffy, and melt-in-your-mouth delicious!
Equipment Needed
- 10″ cast iron skillet or similar-sized, large baking dish
- Medium-sized mixing bowls
- Stand mixer or handheld mixer
How to Make Vegan Blueberry Cobbler
- Prepare the blueberry filling. In a medium bowl or large mixing bowl, add the fresh blueberries, sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and sea salt. Mix well to combine, then transfer the blueberry mixture to a prepared cast iron skillet or greased baking dish. Set aside while you prepare the cobbler topping.
- Prepare the topping. In a stand mixer or mixing bowl with an electric hand mixer, cream the vegan butter and sugar together until well combined and fluffy. Then, add the remaining topping ingredients. Mix again until a uniform topping forms.
- Add the topping on top of the blueberry filling. Evenly distribute on top of the filling, then sprinkle with a touch of sugar, as desired. Use a spray bottle, pastry brush dipped in water, or even your hands, to moisten the sugar on top.
- Bake. Place the blueberry cobbler in the oven and bake for 50-55 minutes, or until the top of the cobbler is golden brown and a toothpick comes out clean.
- Cool and serve. Allow the warm cobbler to cool for a few minutes to set before slicing and serving, as desired. Enjoy!
Serving Suggestions
This delicious blueberry cobbler is the perfect summer dessert for backyard barbecues, potlucks, picnics, or holidays like the 4th of July, Labor Day, and even casual weeknights at home with family.
And while we indulge in this cobbler most often during the warmer months of the year, it can be baked any time of year, especially with frozen fruit.
We typically keep it simple and serve our cobbler while warm with a scoop of ice cream and a dollop of homemade Coconut Whipped Cream. You can also top it with fresh mint, a dusting of powdered sugar, and a drizzle of Vegan Caramel for an extra sweet twist.
storage instructions
The leftover cobbler will keep in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Allow the cobbler to cool completely before covering and storing.
Reheat leftovers in the microwave or in the oven, tightly covered with aluminum foil, until warmed through again. If frozen, allow the cobbler to thaw in the refrigerator before reheating.
Recipe FAQs
If you’ve made cobblers in the past that have become soggy, it’s very likely the fruit filling had too much liquid. To combat this, make sure to use a full tablespoon of cornstarch (or more for frozen blueberries) and bake until thickened and bubbly!
Homemade vegan cobbler can be made with most kinds of fruits! If you’re interested in swapping the blueberries with another fruit, try cherries, raspberries, strawberries, or a mix of berries. You may also enjoy our Vegan Apple Cobbler Recipe or our Vegan Peach Cobbler as well.
As is, this recipe contains gluten. We have not tested a gluten-free version, but based on our experience Bob’s 1:1 Gluten-Free Flour Blend would likely work well as a gluten-free option. Avoid replacing all-purpose flour with gluten-free flour like almond flour, coconut flour, or oat flour because they act very differently in baking recipes and cannot be used interchangeably.
Absolutely! If you are bringing this vegan blueberry cobbler recipe to a summer picnic or cookout, it can be prepped a day in advance and stored in the refrigerator until ready to reheat. Or, set the cobbler on the kitchen counter for 1 hour before serving and serve at room temperature.
More Vegan Dessert recipes you may enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Vegan Blueberry Cobbler Recipe
Description
This unbelievably delicious Vegan Blueberry Cobbler is a must-make during berry season! It’s made with fresh or frozen blueberries, plus a few other simple ingredients. Serve this easy dessert warm with a scoop of your favorite vegan ice cream and dig in!
Ingredients
Filling
- 2 3/4 cup blueberries
- 1/3 cup organic cane sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Crust
- 1/4 cup vegan butter, chilled
- 2 tablespoons organic cane sugar + more for topping
- 1 cup whole wheat pastry flour (see notes)
- 1/2 cup almond milk
- 1 teaspoon baking powder
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375°F and oil a 10” cast iron skillet or medium baking dish of choice.
- In a medium bowl, prepare the filling by combining the blueberries, sugar cornstarch, lemon juice, vanilla extract, cinnamon and salt. Once everything is uniform, transfer the mixture to the cast iron skillet or baking dish of choice and evenly distribute. Set aside.
- In another medium bowl, use a standing mixer or a handheld mixer to cream together the butter and sugar until fluffy. Add in the remaining ingredients and mix until uniform.
- Add the dough on top of the filling and evenly distribute. Sprinkle the top with additional sugar. Using a spray bottle, party brush, or even your hands, spritz a bit of water over top to moisten the sugar.
- Place into the oven and bake for 50-55 minutes, or until the top of the cobbler is golden brown and a toothpick comes out clean.
- Cool and serve warm. We like it with a scoop of vegan vanilla ice cream.
Notes
- You can use all-purpose flour instead of whole wheat pastry flour.
