This Vegan Blueberry Cobbler recipe is full of fresh summer blueberries and topped with a tender biscuit topping and is undetectably dairy-free! This is the perfect easy and delicious vegan summer dessert.
I love to bake with blueberries! They are the one berry that I prefer baked or cooked over fresh. I just feel like their flavor comes out more when they are baked into Vegan Blueberry Muffins or Vegan Blueberry Lemon Cake or simmered to make Blueberry Compote.
And this Vegan Blueberry Cobbler is one of my all-time favorite ways to use blueberries. It's super easy to make and the berries are bright and slightly sweet and the biscuit topping is light and crisp. And it's delicious as is or with a scoop of vegan ice cream!
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Why You'll Love This Recipe
- This recipe is super simple to make, so its perfect for beginner bakers!
- It's the most delicious way to use up a bunch of fresh blueberries.
- The blueberry filling is juicy and not-too-sweet and the biscuit topping is light and crisp.
- This Blueberry Cobbler is vegan and dairy-free, so anyone can enjoy it.
- And most importantly, it's absolutely delicious!
Ingredients
Blueberries: I recommend fresh, but if you can't find good fresh blueberries, frozen blueberries will work here. My favorite brand of frozen blueberries is Wyman's.
Cornstarch: Cornstarch will help thicken the juices that are released from the blueberries during cooking.
Lemon Juice: Lemon juice will bring the berry flavor out in the filling and adding a bit to the biscuit topping will help to activate the leaveners to make it nice and fluffy.
Sugar: To promote browning and to help tenderize the biscuit topping.
Vegan Butter: I recommend Soy-Free Earth Balance Buttery Sticks. They taste great and have a nice firm texture.
Special Equipment
I bake this dairy-free vegan blueberry cobbler in a cast iron skillet because it's one of my favorite kitchen tools.
You can use a 9 or 10-inch cast iron skillet for this recipe.
But, in the meantime, you can make this Vegan Blueberry Cobbler in a 8x8 square pan.
Instructions
Step 1. Add blueberries, sugar, cornstarch, lemon juice and salt to a 9 to 10-inch cast iron skillet.
Step 2. Gently toss everything together until combined.
Step 3. Now make the biscuit topping. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and cold cubed vegan butter.
Step 4. Use a pastry cutter, a fork or your fingers to cut the butter into the dry ingredients until the vegan butter is the size of small peas.
Step 5. Then, add the non-dairy milk and lemon juice and gently toss the mixture together until everything is moist.
Step 6. Then, distribute the biscuit topping on top of the blueberry mixture. Bake the Vegan Blueberry Cobbler in a 350* oven for about 50 minutes. It should be golden brown and bubbly. Serve warm!
Recipe FAQs
To store, wrap the baking dish tightly with plastic wrap and store in the refrigerator for up to 4 days.
I like to reheat in a toaster oven.
A cobbler usually has more of a biscuit topping and a crisp usually has an oat-based topping.
A cobbler topping is typically a biscuit topping that is made of flour, sugar, baking powder, butter and milk. Sometimes it's rolled and cut into biscuits for the top of the cobbler, and other times the biscuit dough is broken into pieces and distributed across the top.
Expert Recipe Tips
Place a baking sheet on the oven rack below where you are baking the cobbler just in case any juice bubbles over. I've made this recipe many times and mine has never bubbled over, but better safe than sorry!
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📖 Recipe
Vegan Blueberry Cobbler
Equipment
- 1 10-inch Cast Iron Skillet or 8x8-inch Square Pan
- 1 Mixing Bowl
- Measuring Cups and Spoons
Ingredients
For the Blueberry Filling
- 3 Pints Containers of Fresh Blueberries About 6 Cups
- ⅓ Cup Granulated Sugar
- 2 tablespoon Cornstarch
- 1 tablespoon Lemon Juice
- Pinch Salt
For the Biscuit Topping
- ½ Cup Non-Dairy Milk, cold
- 1 teaspoon Lemon Juice
- 2 Cups All-Purpose Flour
- ¼ Cup Granulated Sugar
- 2 tsp Baking Powder
- ¼ teaspoon Baking Soda
- 8 tablespoon Vegan Butter, cold, cut into ¼" cubes
Instructions
- Preheat oven to 350*
- Into a 10-inch cast iron skillet or an 8x8-inch square pan, combine blueberries, sugar, cornstarch, lemon juice and salt. Toss to combine and set aside.3 Pints Containers of Fresh Blueberries, ⅓ Cup Granulated Sugar, 2 tablespoon Cornstarch, 1 tablespoon Lemon Juice, Pinch Salt, 8 tablespoon Vegan Butter, cold, cut into ¼" cubes
For the Biscuit Topping
- Combine non-dairy milk and lemon juice in a small measuring cup. Set aside.½ Cup Non-Dairy Milk, cold, 1 teaspoon Lemon Juice
- In a large bowl, combine flour, sugar, baking powder and baking soda. Add cubed vegan butter to the dry ingredients and work the butter in using your fingers until the butter is the size of small peas.2 Cups All-Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ Cup Granulated Sugar
- Add the non-dairy milk and lemon juice mixture and gently fold together until everything is combined into a shaggy dough.
Assemble the Blueberry Cobbler
- Evenly distribute the biscuit mixture across the top of the blueberry mixture.
- Bake in a 350* oven for 48-55 minutes or until the biscuit topping is lightly browned and baked through. (See note!)
Peggy Garnaat says
All of your recipes sound so good. But I have to eat gluten free. For this blueberry cobbler could I use the King Arthur gluten free flour?
Thanks.
Megan Calipari says
Thank you so much! If you like oats, I'd sub half GF flour blend and half rolled oats!