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.)