Vegan Blueberry Cobbler
This easy vegan blueberry cobbler is the perfect summer dessert, featuring a golden, cake-like topping over a juicy blueberry filling. Made with just eight simple ingredients, it’s a deliciously effortless treat!
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Why You Will Love This Recipe
- Quick & Simple – With just 8 simple ingredients and only 15 minutes of prep, this recipe is as easy as it gets.
- Rustic & Irresistible – Juicy blueberries bubble up beneath a soft, golden cake-like topping, making it a true showstopper.
- Easily Customisable – Swap the blueberries for your favourite fruit or mix in other berries for a unique twist.
What Is a Fruit Cobbler?
A cobbler is essentially a baked dessert with a fruit filling, in this case blueberries, and a biscuit or cake-like topping. It’s similar to a crumble or even a pie in that regard, but there are a few key differences.
While a pie is made with flakey pastry crust, a cobbler has a cakey topping spread over the fruit, and a crumble is made with crispy, crumbly streusel topping that often includes oats. However, both cobblers and crumbles have the fruit layer underneath the topping, with juicy filling often bubbling over it, while pie filling is encased in the crust.
Ingredients and Substitutions
- Blueberries – You can use either fresh or frozen blueberries. The recipe is also easily customisable, and you can replace the blueberries or mix them with other fruits, for example blackberries, raspberries or peaches. I like to use frozen blueberries because they release more juice, which makes for a thicker, jam-like filling.
- Lemon – Adding some lemon zest to the blueberry filling brightens the flavour. If you like the lemon flavour, you can add a few tablespoons of lemon juice as well.
- Sugar – I used granulated sugar. You can substitute it with a healthier alternative, such as organic cane sugar or coconut sugar. I don’t recommend using liquid sweeteners, such as maple syrup, as too much liquid could change the consistency.
- Coconut oil – A traditional cobbler topping calls for butter. This vegan version is made with coconut oil, but you can substitute it with vegan butter as well.
- Flour – All purpose flour works well. If gluten-free, you can substitute it with a gluten-free flour mix.
- Baking powder – Acts as a leavening agent and makes the topping more fluffy.
- Salt – A pinch of salt in the batter helps to bring out the flavours.
- Plant-based milk – I like to use almond milk in baking because of its neutral flavour, but you can easily replace it with any kind of plant milk you like, for example oat milk, soy milk, hemp milk, cashew milk.
Step-by-Step Instructions
Step One: Melt coconut oil in the pan.
Place coconut oil in the baking dish. Place the dish with the oil in the oven while it preheats, allowing the oil to melt.
Step Two: Prepare blueberries.
Add blueberries, sugar and lemon zest to a bowl and stir to combine.
Step Three: Mix the batter.
In a separate bowl, mix together the dry batter ingredients: flour, sugar, baking powder and salt. Stir in the milk, just until combined. The batter should be thick but pourable.
Step Four: Assemble and bake.
Remove the pan with the oil from the oven. Spread the blueberry mix to the bottom of the pan in an even layer. Pour the batter on top. Some of the melted oil will ooze over the batter and pool at the sides, but that’s normal. Bake the cobbler in the oven until the top is golden brown and the blueberries are juicy, 45–50 minutes.
Serving Suggestions
Let the cobbler cool for about 20 minutes before serving, allowing the blueberry juice to thicken. It’s best served in a shallow bowl or deep plate and topped with vegan vanilla ice cream. Other delicious toppings include coconut yogurt, vegan whipped cream, toasted coconut flakes or slivered almonds.
Vegan Blueberry Cobbler FAQs
The recipe makes about 6 servings.
Use a 9×13-inch pan. You can bake this same recipe in a larger pan. Reduce the baking time for 10 minutes, as the cobbler will be a bit thinner and bake faster.
Both fresh and frozen blueberries work in this recipe. You don’t have to defrost the berries before using. I actually prefer to use frozen blueberries, as they release extra juice that gives the filling a thick, jam-like texture.
You can keep the blueberry cobbler covered with plastic wrap, or individual portions in an airtight container, in the fridge for 3-4 days. Before serving, you can then reheat it in a preheated oven at 350°F (175°C) for about 15 minutes, or in the microwave, heating individual portions in 30-second intervals until warmed through
Yes! First let it cool completely to room temperature, then transfer it to an airtight container or wrap the dish with plastic wrap. You can store it in the freezer for up to 3 months.
Yes, you can assemble the cobbler and freeze it before baking, so you’ll have a quick-made freshly baked cobbler ready for you when the craving strikes. Bake straight from frozen at 350°F (175°C), adding an extra 10–15 minutes to the baking time.
More Vegan Blueberry Dessert Recipes
If you like this vegan blueberry cobbler recipe, make sure to also check out these Lemon Blueberry Muffins and this Low-Fat Blueberry Bread.
Vegan Blueberry Cobbler Recipe
Ingredients
For the blueberries
- 3 cups (450 g) blueberries , fresh or frozen
- Zest of 1 lemon
- ⅔ cup (130 g) granulated sugar
For the batter
- 5 tablespoons coconut oil
- 1 cup (125 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (240 ml) plant-based milk
Instructions
- Preheat the oven to 350℉ (175℃).
- Place coconut oil in the baking dish. Place the dish with the oil in the oven while it preheats, allowing the oil to melt. If you're using vegan butter, slice the butter into pieces before adding it to the pan.
- Meanwhile, add blueberries, sugar and lemon zest to a bowl and stir to combine.
- In a separate bowl, mix together the batter ingredients – flour, baking powder, salt and milk.
- Remove the pan with melted coconut oil from the oven. Be careful as it will be very hot. Spread the blueberry mix into the pan in an even layer. Pour the batter on top.
- Carefully place the pan back in the oven and bake for 45-50 minutes, until the top is golden brown and the blueberry juice is bubbling over. Let the cobbler cool for about 20 minutes before serving.
