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5 from 11 votes

Vegan Blueberry Cobbler

This Vegan Blueberry Cobbler isn't a flashy type of dish at all. It's simply a dessert with a biscuity-like crust, baked with not too sweet berries. Serve it with a scoop of coconut vanilla ice cream or coconut whipped cream.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Diet: Vegan
Keyword: blueberries, cobbler, coconut palm sugar, summer
Servings: 8
Calories: 183kcal
Author: Naïby


  • 8 or 9-inch (20 or 23 cm) square baking dish or rectangular 8 x 10 inches (20 x 25 cm) at least 2 inches (5 cm) deep.


For the cobbler's biscuit dough:

  • 1⅓ cups whole wheat flour or unbleached all-purpose white flour
  • 3 tablespoons coconut palm sugar divided
  • teaspoons baking powder
  • ½ cup plant-based milk almond, oat milk, or soy
  • 1 to 2 tablespoons vegan butter melted, to brush the top of the pastry

For the fruit filling:

  • 4 to 5 cups blueberries fresh or frozen
  • ½ cup coconut palm sugar
  • 2 tablespoons whole wheat flour or unbleached all-purpose white flour
  • 1 teaspoon lemon zest or lime zest (optional)


  • Preheat the oven to 375 ° F (190 ° C).
  • To make the cobbler dough, combine the flour, 2 tablespoons of coconut palm sugar, baking powder, flour, and salt. When thoroughly combined, add the vegan butter and plant-based milk. Stir until the mixture is just a sticky dough. Put aside.
  • To make the filling, wash the blueberries and pat them dry. In a large bowl, combine them with the sugar, flour, and lemon zest, if using. Spread evenly throughout the baking dish.
  • Using a tablespoon, scoop the dough and place it on the fruit. There will be just enough to cover them. Either leave the dough in misshapen pieces on the fruit or spread them.
  • Brush the top of the dough with the remaining tablespoon(s) of plant-based milk or butter and the remaining tablespoon of sugar.
  • Cook until the top is golden brown and juices have thickened slightly about 40 to 45 minutes.
  • Let stand for 15 minutes before serving.
  • Placed in an airtight container, this vegan blueberry cobbler will keep for up to 3-4 days. (The texture of the filling may change.)


Allow the cobbler to cool, so the inside thickens.
To have a flakier dough, the butter should be cold and cut until the dough looks like coarse breadcrumbs.


Vegan Lemon Berry Cobbler or Buttermilk Blueberry Cobbler: add 2 tablespoons lemon juice to the cobbler’s biscuit dough.
Vegan Berry Cobbler: replace blueberries with strawberries, raspberries.
Vegan Apple Blueberry Cobbler, Pear, and Blueberry Cobbler, etc.: replace blueberries with any fruit, such as apple, pear, or peach.
Vegan Blueberry Cobbler with Oats (Crisp): Replace flour with rolled oats.


Calories: 183kcal | Carbohydrates: 41g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 128mg | Potassium: 144mg | Fiber: 4g | Sugar: 18g | Vitamin A: 140IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 1mg
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