This vegan blueberry cobbler makes for such an amazing summer dessert. Features a sweet blueberry compote topped with a crispy yet tender buttery biscuit crust. This is a super easy vegan dessert anyone can make and also it is 100% egg-free, dairy-free and plant-based.
Picture this: a bubbly and sweet caramelized blueberry jam garnished with a warm and buttery vanilla biscuit topping that's crispy yet tender in the middle. The crumbly cake mix is in the saucy fruit compote as you scoop it up.
We are in the midst of the blueberry season and all I want is to bake with blueberries. Anyone else? I have already made my blueberry mug cake 3 times in the last 2 weeks and I recently swapped my regular vanilla matcha latte for an iced blueberry matcha latte to make the most of the berry season. And now this vegan blueberry cobbler, such a treat when the blueberries are everywhere and fresh.
If you are into a whole food plant-based diet, then you probably have heard how blueberries are good for you, especially for their high-level of antioxidants. Eating them daily can help you stay healthy! Blueberries are also great to bake with and this berry cobbler will for sure become a regular dessert to make for your family.
This recipe also is super easy-to-make! While baking, the fruit cooks to a compote consistency turning into a sweet sauce right under the vanilla biscuit without much effort.
You can prep the blueberries right into the baking dish and then, make the biscuit batter all in one bowl within 5 minutes. Then, roughly dollop the dough over the blueberries and bake until bubbly and golden brown.
Serve with a scoop of vegan ice cream and a large ice cold glass of oat milk, such a bliss in the summer!
Let me know if you gave it a try! ❤️
Why you will love this recipe
- Easy to prepare and fool-proof dessert recipe
- Amazing summer dessert, but also great for the holiday season
- Just like the old-fashioned cobbler dessert, although made completely plant-based
- Requires only a few simple ingredients
- Packed with antioxidants
- Versatile and you can use different fruits!
- Made without eggs and 100% dairy-free
Ingredients you will need
- Blueberries: the sweeter your blueberries are, the better your cobbler will be! As a side note, any berries or many other fruits would work well for this recipe. You can use a mix of blueberries with blackberries, pear, raspberries, peaches and strawberries. Mixing up with other fruit are especially great if the blueberries are not in season, since they can be so expensive!
- Flour: I used an unbleached all-purpose flour to make it. I haven't tried using any other flour yet. You might be ok to use 50% whole wheat + 50% all-purpose for this recipe.
- Maple syrup: adds such a great mild caramel flavor to the biscuit topping! Do not swap for regular sugar.
- Coconut oil: helps create a biscuit topping with a perfect crispy + tender texture. Do not swap for other oils.
- Baking powder: leveling agent to help puff the biscuit just slightly.
- Vanilla extract: there are 2 teaspoons of vanilla extract in the dough to give it a delicious sweet taste.
- Plant-based milk: you will need 3-4 tablespoons just to tenderize the biscuit batter.
How to make a vegan blueberry cobbler
Pre-heat your oven to 350º. Also, you will need a baking dish of about 9 x 13 inches.
Prepare the blueberries
Clean and pat dry the blueberries.
Add the berries to your baking dish and then sprinkle 1 ½ tablespoons of flour + pour 2 tablespoons of maple syrup over. Stir well until you don't see any dry spots of flour anymore. Set aside.
Make the biscuit batter
In a medium-large bowl, add the flour, baking powder and salt. Stir to combine.
Then, pour the maple syrup, melted coconut oil, plant milk (3 tablespoons) and vanilla extract over the flour mixture. Use a spoon to stir until a thick dough forms. If the dough seems a little too thick, then you can add an extra tablespoon of milk, but know that you are looking for a dough consistency that you can hold with your fingers (check out my in process picture and video below).
Assemble and bake
Now, use your hands to grab a small ball of dough, press on it just a little to flatten it up a bit and top/press over the blueberries. Keep going until you are done with all the dough. The dish should be scattered with dough all over the surface, but you should still be able to see some of the blueberry mixture underneath.
Bake in the oven for 20-25 minutes or until the biscuit topping is golden brown. Then, cover with a layer of foil and keep baking for another 10-15 minutes. This will help cook the blueberries to a compote texture.
Once done, let it cool down covered for 5-10 minutes and serve while still warm.
- Make sure to dry the blueberries well before adding to the baking dish, otherwise if you include extra moisture, the compote might be a little on the thin side once baked.
- A berry cobbler is a rustic dish! So, no need to be perfect when spreading out the batter over the berries.
- If your blueberries are not super sweet, then you can add a little more maple syrup to the berries or also, pair with another sweeter fruit you might have, such as cherries or strawberries.
- The dish you use isn't that important, as long as it is not much bigger or much smaller than a 9x13 inch baking dish. Just adjust cooking time depending on your dish.
Vegan blueberry cobbler toppings
This dessert recipe is amazing served warm on its own, but also, it is a perfect recipe to add extra toppings whenever serving, such as:
- Vegan ice cream: as seen in the pictures, I serve my blueberry cobbler with a homemade banana ice cream. It is so easy to make! To make it, simply freeze peeled and sliced bananas ahead of time and then, blend the banana slices with a splash of milk and vanilla extract. If you don't have a high-speed blender, then you can also try using a food processor. But, any store bought vegan ice cream would be great too.
- Vegan whipped cream: this is a classic way to serve fruit cobblers. You can use a store-bought oat whipped cream or make your own coconut whipped cream too.
- Vegan coconut yogurt: a healthy way to add a chilled creamy touch to your dessert. We love the coconut yogurt from the brand Forager.
- Oat milk: this might sound weird, but a small splash of cold vegan oat milk over a warm blueberry cobbler is absolutely amazing!
- Chopped nuts: walnuts, almonds or pecans would add a nice crunch.
- Tahini caramel sauce: so easy + quick to make and can boost the sweetness of your dessert if your berries weren’t very sweet naturally.
- Nut butter: add a swirl of almond butter for more richness and creaminess.
Variations to the recipe
This recipe is simple and actually pretty forgiving, which means that you can experiment a bit and adjust to your preference. I recommend to keep the biscuit recipe as is for best result, but you can play around with the berry sauce. Here are a few ideas:
- Change the fruits: as mentioned above, you can use a mix of a few berries, especially raspberries, strawberries and blackberries. Stone fruits also work well for that kind of baked fruit dishes, such as cherries, mangoes, peaches, plums, etc. Pears are great if making in the fall and rhubarb are always a great choice in the early spring.
- Lemony: if you enjoy lemony dishes, then add about 1 teaspoon of lemon zest + 1 tablespoon of lemon juice to the blueberry mixture.
- Use cornstarch: you can use cornstarch instead of flour to thicken the blueberry sauce, if that's easier or if you prefer a cobbler that's less juicy. Use 1 tablespoon of cornstarch instead of 2 tablespoon of flour in that case.
- Spices: add some ground cinnamon or cardamom to the blueberries, which would add an extra delicious spiced flavor.
Keep the cobbler at room temperature for up to 24 hours, but after this, store in an airtight container in the fridge for 3-4 days.
You can also freeze it for up to 3 months.
To serve leftovers, I recommend to slightly warm it up using the microwave or a mini toaster oven, the flavors are better when heated up!
Yes! When baking, frozen blueberries turn into a saucy consistency even easier compared to fresh blueberries, which would work well when making a cobbler.
The coconut oil is important to create that crispy rich biscuit topping, so I would recommend against swapping it for something else in this case. You might have some luck using an apple sauce instead, although I haven't tried it yet.
Yes! Simply use a certified 1:1 GF flour, such as the GF flour from the brand Bob's Red Mill.
They are similar in the fact that they both feature a bottom fruit sauce, but a cobbler is topped with a biscuit crust vs a crisp usually features a sweet oat crumbly topping.
- Vegan blackberry muffins
- Vegan rhubarb cake
- Vegan plum cake
- Vegan scones
- Vegan cherry pie
- Vegan pineapple upside down cake
- Vegan lemon pie
- Vegan rhubarb crumble
I hope you like this vegan blueberry cobbler recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Vegan Blueberry Cobbler
For the blueberry mixture
- 4 packed cups blueberries - fresh or frozen
- 1½ tbsp all-purpose flour
- 2 tbsp maple syrup
For the topping
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup coconut oil - melted
- ½ cup maple syrup
- 2 tsp vanilla extract
- 3-5 tbsp plant-based milk
- Pre-heat the oven to 350º.
- To the bottom of a 9 x 13 inch baking dish, add the blueberries and then sprinkle the 1½ tablespoons of flour and pour the 2 tablespoons of maple syrup over. Stir well until all uniform and can't see any dry spots of flour anymore. Set aside.
- In a medium bowl, add the flour, baking powder and salt. Stir to combine. Then, add the melted coconut oil, maple syrup, vanilla extract and plant-based milk (start with 3 tablespoons) right over the flour mixture. Stir until a thick dough forms (do not overmix). If the dough looks too dry, then add 1-2 tablespoon of milk extra and stir again.
- Grab some of the dough (about 3-4 tablespoons at the time) and then scatter/press it into the blueberry mixture. Keep going with all the dough. It should look rustic and not perfect!
- Bake for 25 minutes or until slightly golden brown and then, cover with some foil and bake for another 10-15 minutes or until the blueberry sauce is soft and bubbly.
- Let sit at room temperature for another 10 minutes and serve warm with ice cream or whipped cream.
- Storage: keep the cobbler covered at room temperature for up to 24 hours and then transfer in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. To serve, reheat for a few seconds using the microwave.
- Feel-free to use a mix of different fruits, such as blackberries, strawberries, cherries, peaches, pear, rhubarb, etc.