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.
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.
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.
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 Blueberry Cobbler Skillet
- 1 9 inch cast iron skillet or 9x9 pan
- 1 Mixing Bowl
- Measuring Cups and Spoons
For the Blueberry Filling
- 3 Pint 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 Cold Vegan Butter, cut into cubes
- Preheat oven to 350*
- Into a 9" cast iron skillet or a 8x8 square pan, combine blueberries, sugar, cornstarch, lemon juice and salt. Toss to combine and set aside.3 Pint Containers of Fresh Blueberries, ⅓ Cup Granulated Sugar, 2 tablespoon Cornstarch, 1 tablespoon Lemon Juice, Pinch Salt
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.2 Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ Cup Granulated Sugar
- Add cubed vegan butter into the dry ingredients and work the butter in using your fingers until the butter is the size of small peas.8 tablespoon Cold Vegan Butter, cut into cubes
- Add the non-dairy milk and lemon juice mixture and gently fold together until everything is combined into a shaggy dough.
Assemble the 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.
- Let cool and serve.
Let me know how this recipe works for you!