Bright sweet blueberries and buttery sugar cookie dough are baked together to create the most divine vegan blueberry cobbler! Easily make this fruit-filled dessert with just a few simple ingredients and have everyone coming back for more!
The heavenly filling is buttery, puffy, and slightly crunchy, while the warm, jammy blueberries are out of this world. My favorite part is where the two layers come together!
This blueberry cobbler is an absolute win! It’s dairy-free, egg-free and delicious and melt-in-the-mouth!
It’s the perfect dessert to share with others, to serve when you’re celebrating something special, or to enjoy as a sweet ending to a family meal.
It’s done in a very similar way to my desire Strawberry cobbler. They both follow the old-fashioned method with balls of cobbler dough placed on top of the fresh fruit rather than underneath.
I keep the vegan butter and plant-based milk chilled until needed. This creates small pockets of steam in the dough, expanding it during baking. This little trick also works very well in my Blackberry Scones And Cranberry Scones.
For this cobbler, fresh (or frozen) blueberries are coated in sugar, lemon juice, and cornstarch, then topped with mounds of dough that almost look like chewy sugar cookies. It’s so good!
You can make it even more amazing by topping it with vegan ice cream or plant-based whipped topping.
If you like pies and other fruity desserts like me, don’t hesitate to try my Peach Crisps, Pear crumbleAnd Apple pancake!
Reasons to love this recipe
- Easy to do
- Lots of fresh fruit
- Very little prep work
- Leftovers are just as good!
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Ingredients and Substitutions
- Blueberries – Fresh, ripe blueberries are so good here, but frozen can work too. If they are frozen, drain the extra liquid after thawing them.
- Cane sugar – This is used in both the blueberry filling and the crumble topping. Make sure the label says “organic” or “vegan.” Another granulated sugar may also work.
- Cornstarch – Helps thicken the blueberry mixture. Arrowroot powder or tapioca starch can be used instead.
- Lemon juice – Freshly squeezed lemon juice helps bring out flavors and adds a citrus element.
- Flour – Use all-purpose flour or a 1:1 gluten-free alternative.
- Baking powder – This gives rise to the cobbler’s dough.
- Salt – Just a little to balance the flavors.
- Vegan butter (salted) – Store butter in the refrigerator until needed. Stick butter tends to work better because it has more structure.
- Vegetable Milk – Any type of product such as almond, soy, etc. Also keep this ingredient cool.
How to Make Vegan Blueberry Cobbler
Here are some quick visual steps. Find the complete recipe with exact measurements on the recipe card below.
- Preheat the oven and fat a baking dish. Some sizes that work are 8 x 8, a 9 inch pie plate, an 8 inch skillet, or a 1.5 quart dish.
- Combine blueberries, cane sugar, cornstarch and lemon juice. Spread them in the baking dish.
- Note: If the blueberries are frozen, defrost them in the microwave, refrigerator or in lukewarm water. Then, drain the extra liquid before adding the sugar, cornstarch, etc.
- Mix together the flour, cane sugar, baking powder and salt. Take the vegan butter out of the fridge and add it to this mixture.
- Use a fork or cookie cutter to cut the butter in flour until crumbly.
- Pour Add the cold vegetable milk to this mixture and mix it to obtain a thick paste.
- Try to work quickly so that the cobbler dough is cold before baking.
- Pour pieces of cobbler dough on blueberries. Leave spaces in between so steam can escape while cooking.
- Sprinkle a little cane sugar on top for an extra sweet crunch.
- Cook it until the topping is lightly browned and the fruit is bubbling.
- Leave the cobbler hot cool for a few minutes to firm up. Serve it hot with vegan whipped cream, ice cream or yogurt. Yum!
Ideas for recipe variations
- Add the brown sugar, cinnamon and chopped walnuts on top.
- Mix some oats into the topping to make a blueberry crisp.
- Try it with other berries like raspberries or blackberries.
Do you have extra blueberries? Make them healthy Blueberry Lemon Muffins!
Storage and reheating
Store leftover cobbler covered in the refrigerator for 4 days or frozen for 3 months. Reheat it in the microwave until piping hot or enjoy it cold!
More Vegan Fruit-Filled Recipes
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Vegan Blueberry Cobbler
This amazing vegan blueberry cobbler features vibrant sweet blueberries and a buttery sugar cookie dough filling. It’s so easy to make and with just a few simple ingredients. So delicious and irresistible!
Preheat oven to 350°F. Butter a meal that’s going in the oven.
In a large bowl, combine the blueberries, cane sugar, cornstarch and lemon juice. (*See note below if blueberries are frozen.) Spread coated blueberries in baking dish.
In another bowl, mix the flour, cane sugar, baking powder and salt.
Add the cold vegan butter to the bowl. Use a fork or cookie cutter to cut it into the flour mixture until it is crumbly.
Pour the cold vegetable milk into this mixture and mix it to obtain a thick paste.
Drop spoonfuls of cobbler batter on top of blueberries. Leave spaces in between so steam can escape while cooking. Sprinkle ½ teaspoon of cane sugar over the cobbler for an extra sweet crunch.
Bake it for 45 to 55 minutes or until the topping is lightly browned and the fruit is bubbling.
Let the hot cobbler cool for 5 to 10 minutes so it can firm up. Serve it warm with optional vegan whipped cream, ice cream or yogurt.
- Many sizes of baking pans work, such as an 8 x 8 square, an 8 or 9 inch pie plate, an 8 or 9 inch pan, or a 1.5 quart baking dish.
- Store butter and milk in the refrigerator until needed. Cold cobbler dough will expand and rise better in the hot oven.
- Work quickly with the cobbler filling to keep it cold.
*Frozen blueberries: Thaw them in the microwave, in the refrigerator for a few hours or in lukewarm water. Drain their extra liquid before coating them with sugar and cornstarch.
Calories: 322kilocalories | 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
Nutrition information is estimated and may vary depending on brands and measurements used.