Vegan Blueberry Cobbler Skillet

This Vegan Blueberry Cobbler Skillet recipe is full of fresh summer blueberries and is totally dairy free. This is the perfect easy and delicious summer dessert.

Jump to Recipe

Cobbler is WAY better than pie. I just love the biscuit topping. It gets a nice crisp crust, but stays light and tender on the inside. This Vegan Blueberry Cobbler is super easy to make. The berries are bright and slightly sweet and the biscuit topping is light and perfect. Its delicious as is or with a scoop of vegan ice cream.

Ingredients

I kept this Vegan Blueberry Cobbler recipe super simple so the flavor of the summer berries would be the star of the show. Here is what you will need:

Blueberries: I recommend fresh, but if you can't find good fresh blueberries, frozen will work here. My favorite brand of frozen blueberries is Wymans.

Granulated Sugar: For a little sweetness.

Cornstarch: To thicken the juice.

Lemon Juice: To bring out the berry flavor.

Salt: Salt brings out and balances the flavors.

And for the biscuit topping for the Vegan Blueberry Cobbler you will need:

Flour: Regular old all-purpose. I always recommend King Arthur brand.

Leaveners: I use a combination of baking powder and baking soda to help the biscuit topping get nice and fluffy.

Sugar: To promote browning and to help tenderize the biscuit topping.

Salt: For balance.

Vegan Butter: I recommend Soy-Free Earth Balance Buttery Sticks. They taste great and have a nice firm texture.

Plant Milk: I used oat, but any non-dairy milk will work.

Lemon Juice: To help activate the leaveners.

Method

This Vegan Blueberry Cobbler Skillet recipe is super easy to make.

First, place the filling ingredients into the baking dish and toss together. Then, set aside.

Now, make the biscuits.

First, combine the plant milk and lemon juice to make a non-dairy buttermilk. Set it aside.

Next, combine the dry ingredients in a bowl,

Then, cut the non-dairy butter into the dry ingredients until the butter is the size of small peas.

Now, add the plant milk into the bowl and stir until you have a shaggy dough.

Then, crumble the biscuit mixture on top of the cobbler.

Now you're ready to bake!

Best Baking Dishes

I bake this dairy-free blueberry cobbler in a cast iron skillet because its one of my favorite kitchen tools.

If you don't have a cast iron skillet, this is the one that I have and I love it. They last a lifetime and somehow make all food taste better.

You can use a 9 or a 10-inch cast iron skillet for this recipe.

But, in the meantime, you can make this Vegan Blueberry Cobbler in a 8x8 square pan.

Storage

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.

Looking for More Summer Desserts?

Vegan Strawberry Pound Cake

Peach Blackberry Cobbler

Vegan Lemon Blueberry Bread

📖 Recipe

Let me know how this recipe works for you!