
There’s nothing quite like picking fresh blueberries right off the bush, wouldn’t you say? And there’s no better way to enjoy the fruits of your labor than with a blueberry cobbler. I’m sure we can all agree with that one! Now when it comes to the world of cobblers, I’ve noticed that they are predominantly created in 3 different ways. One way is with a crust, similar to a pie, that’s flaky and dense, with a top and a bottom (yum!). Another way is with a more a biscuit-like topping (also fabulous). The final way is more of a ‘cake-y’ fluffy batter. That’s the kind I am sharing with you today!
I decided to go the ‘cakey’ route because 1) I have so many pie and biscuit recipes in my cookbook and 2) I was in the mood. I also love that the batter comes together very quickly and easily in one bowl and is simply poured over the blueberries. The results remind me of if a blueberry cobbler and a blueberry muffin had a baby. On the bottom, you have piping hot blueberries that have burst and melded with tangy lemon zest and lemon juice, creating their very own jelly-like sauce. On top, you have a fluffy, moist, and decadent topping (you can thank the coconut milk for that) with a thin crispy top. The recipe also happens to be incredibly easy with only 10 ingredients. So what are you waiting for? Find your closest u-pick, grab a basket, and get cooking!
Ingredients
3 cups blueberries, plus some for sprinkling
1 teaspoon lemon zest
2 tablespoons lemon juice
½ cup vegan butter
1 cup granulated sugar, plus some for sprinkling
1 can full fat coconut milk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon sea salt
Instructions
1. Preheat oven to 350 degrees F.
2. Rinse the berries and drain them well. Transfer 3 cups to a 9" x 13" baking dish, or desired dish similar in size. Add the lemon zest and lemon juice. Toss to mix and spread into an even layer. Set aside.
3. For the batter, cream together the butter and sugar, mixing with a fork. Add the coconut milk and vanilla extract and mix well. Add the flour, baking powder, and sea salt. Mix until just combined and pour over the blueberries hanging out in the baking dish. Sprinkle with additional blueberries and desired amount of sugar on top.
4. Bake for 1 hour, depending on your oven, until the top is golden and crispy. Serve immediately as is or with vanilla ice cream or coconut whipped cream.
notes
For a beautiful presentation, I like to throw a few extra blueberries on top when there are 20 minutes left to cook. This way there are some that burst on top of the crust.
82 comments
Making this for my husband TONIGHT! ?
Yayy! You better let me know how it turns out b. 🙂
yummmm! thank you for posting the recipe! can’t wait for your cookbook!!! ??
Aww, thanks, sweetheart!
Gonna cry, I am SO excited about this!! I have literal dreams about cobbler and haven’t found a good vegan recipe yet. You have a answered my southern prayers!!
Yay! That’s what I’m here for girl. I just want to make you happy. 😉
I can’t wait to try this!
Thanks baby! Let me know how it goes. It’s so easy.
I have frozen blueberries that we picked earlier this season. Do I need to thaw them completely before baking?
Hmm, I don’t think it should be an issue since the cobbler bakes for 1 hour, but I would maybe let them defrost for at least 20 minutes to give them a head start. I would say go ahead and lay them in the baking dish and add the lemon zest + juice and set aside for 20. Then proceed with the batter! Hope this helps!
literally obsessed with you and your instagram stories, always making me smile!! Hubby saw this and requested I make it! Will make sure you tag you and share the reviews 🙂
Oh, that’s just the loveliest thing to hear! You better get busy and make it for him girl! Gotta keep that hubby happy! ;P
This eavning I’ll buy the ingredients and tomorrow I’ll make your recipe. I’m very excited!
Awesome! Let me know what you think love!
Could we use strawberries instead?
Yes! Feel free to use peaches, apples, strawberries, blackberries, or cherries. There are many possibilities with this recipe!
I’m allergic to coconut so is there a good substitute for that?
I would say make your own cashew milk with a thick consistency. Soak 1/2 cup cashews in boiling water for about 15 minutes, until soft. Drain and rinse. Then blend with 1 1/2 cups water (same amount in one can of coconut milk) and blend until smooth. This should work with similar results!
Made is as mini cobblers and used date sugar instead of granulated sugar as I didn’t have any at home. It turned out so delicious – thank you for the recipe, Timmy – picture is in progress 😉
I’m so glad you enjoyed it Pammy! You’re the best. Your variation with date sugar sounds delicious. 🙂
I subbed apples and added a caramel sauce. I literally want to eat this for every meal forever!
Oh, that is fantastic! So happy you enjoyed the recipe!
Love this recipe!! I’ve made it with a variety of berries and it always turns out awesome. It’s an especially awesome way to use up wild foraged fruits ?
I love that you tried something different and made it your own. This a great recipe for that. 🙂
I made this twice in a week! My friends love it! And it’s so easy! Thanks Tim!
Oh lovely! Of course, anytime. Thank you!
Best. Blueberry. Cobbler. Ever. Seriously, I have whipped this beauty up over 10 times now! The perfect summer dessert, and blends deliciously with a coconut vanilla ice cream. Every time I make this yummy sweet it’s a hit! I’ve shared this recipe with so many friends. And, as if I need to gush more, this is way too easy to make! This has become one of my new favorite staple desserts <3 For realz, thank you, thank you!!! xx
10x !? I am grinning big time over here! That makes me so happy. Thrilled! Thank you. BONUS POINTS for coconut vanilla ice cream. 🙂
When I’m not busy making the Mac and Cheese from the MV’s blog, I’ll be making this cobbler. I was a little hesitant to try this only because I usually go for a crispy oat topping. However, since literally everything that comes out of his kitchen is incredible, I went for it. I used Blackberries (3 cups) instead of blueberries and a sprinkle of turbinado sugar on top. It is perfect. It honestly taste amazing and feels healthier than any version I’ve ever made. Go make this! You’ll thank yourself with every bite.
That’s what I like to hear babe! I am so glad you enjoyed it. And with blackberries? YUM! I need to try that.
I have now made this at least half a dozen times, it is that easy and that delicious. I love the simplicity of it. A lot of the people I’ve shared it with aren’t actually vegan, and they have adored it in equal measure! Thank you so much for this gem.
Wow! I love that. This makes me really happy. Success!
I made this tonight and it was amazing!! My husband and I almost ate all of it in one sitting. I will definitely be making it again! Thank you for a great recipe!?
That’s what happened to me the first time I made it! 😀 Thank you!
This was sensational! Greastest cobbler I’ve made. Cut some of sugar, used lime zest anf juice since that’s what I had. Love using tinned coconut milk. Really is fantastic!???❤️
Oh, great! So glad you enjoyed it. Love that you tried lime zest, too!
MY TASTEBUDS HAVE NEVER BEEN HAPPIER? This recipe and cobbler are so delicious I ate half the pan right out of the oven. Can’t wait to make this again and hopefully have leftovers to share with friends??
Yayyy! That seems to be a common occurrence with this cobbler. I’m so thrilled you enjoyed it!
So Simple sooo good, thank you for sharing this delicious recipe! All my family and I LOOOVED IT. " It’s Mississippi vegan everybody"
Goddess bless you, Timmy!
I actually can’t stop making this recipe that’s how good it is. You can set up any food that you have in the fridge or fresh or frozen and it turns out delicious every time. I made an Apple version the other night and it was so delicious with ice cream on top. Another simple skillet dish that I will continue to make for years.
I don’t think I’ve ever had cobbler in my life (I’m from New Zealand and it’s not really a well known dessert here?) but daaaamn it is good! I decided to do mine with peaches after seeing you do an apple cobbler on your instagram stories as I needed to make it right away but didn’t have blueberries. I served it with vegan custard. So yum!
I just made this last night and I am speechless how good it turned out ! Thank you! Enjoying it over coffee on a rainy Sunday morning as I write this:)
Aww that is so lovely to hear!
Boo you think this would come out ok in a cast iron skillet? About the same dimensions.
Yeah! I’ve made it that way before!
I made this a week ago, with strawberry & rhubarb instead of blueberry, to take to a family friend’s and it was a smash hit! The topping is just outrageously good. Used equal amounts of strawberries and rhubarb and it was the perfect amount of sweet and tart. Extra delicious with vanilla ice cream!! Gonna make a triple berry one soon!
That sounds terrific! I need to try this variation.
Best. Cobbler. Ever. I was worried about missing the crumble topping, but this was perfect — it came out a little crispy on top and buttery inside. What a great treat to be able to surprise my partner with!
Aww perfect! Love this. Thank you. 🙂
Year after year, this is my go-to dessert recipe for celebrating seasonal fruit. The fruit’s natural sweetness and tartness are allowed to shine, and the cakey part is rich and sweet in contrast. What a wonderful way to kick off this summer!
Hi Natalie!! So lovely to hear from you! Thank you for the sweet words. Happy summer!
I want to make this, RIGHT NOW. But I only have reduced fat coconut milk in my pantry. Do I need to put on pants and go to the store? Or can I get away this reduced fat and it just won’t be as luscious? 🙂
Sorry I’m sure you have made it by now… I am not sure! I think it would be ok? I haven’t tried so I can’t say for sure!
I made this last night with frozen peaches. It was AMAZING! It’s such an amazingly simple vegan recipe. I’ll be making this again for Father’s day with blueberries.
Yum yum yum! I love peaches so much. I’ll try this as well. 🙂
This is currently baking in my ovenand OMG IT SMELLS AMAZING!!!! I used frozen berries so I mixed in a couple tsp’s of cornstarch on the bottom layer to keep it from getting too liquid-y. Can’t wait to try it!
Ohh! Sounds lovely!
WOW. This is exquisite. It’s unlike any other cobbler I’ve ever even tasted, and holy heck, it’s amazing. Love how light it is, except I’m afraid that just means I can eat more. Ahem. 🙂 Thanks for the awesome recipe.
Hahaha! I love that!! So glad you like it. 🙂
I’ve made it many times, often with improvised ingredients, and it’s always great. This time it even worked with canola oil instead of butter, and soy milk instead of coconut. It always ends in one day.
This is so amazing. Copied the recipe exactly the first time and then made it again tonight but with strawberries and rhubarb! Both were to die for. Thank you so much – this is a new staple for me!
Made this recipe for the second time tonight. So delicious! Added some peaches and raspberries this time. Wondering if I could use this batter recipe to make pancakes? I just love how simple it is and the coconut flavor.
Hmmm, I’m not sure about pancakes but I think it would be fun to try! If you do, please let me know how they turn out!
Hi there! Would oat milk work well as replacement for the coconut milk? I just received some fresh rhubarb from a friend’s garden, and I’m dying to make it with rhubarb and berries! Also, it’s Califia Farms Barista Blend Oat Milk. Thank you so much also thank you for everything you create. You and everything you share brings much needed joy to this world 🙂
Hi there! I don’t think it would work as well as the coconut milk because this provides all of the fat that the batter needs. (Full fat coconut milk is quite rich!) Without the fat content, I’m not sure what would happen but if you do test it out, please let me know what happens! Hope this helps!
The best blueberry cobbler ever. Seriously. So fluffy, perfectly sweet. Just how a southern cobbler should be.
Thank you! So happy you enjoyed it.
I have your blueberry cobbler in the oven as I write. Need to run for vanilla ice cream. Just found out about your website and cookbook yesterday from an article from food52. I ordered your cookbook because everyone wrote so highly about your recipes and photos. Looking forward to sharing this this evening with my very dear husband of 47 years. We lost our beautiful Victorian home in the Car Fire here in Northern California in 2018. So I’m celebrating today by having a very fine dinner and your blueberry cobbler. Hope you have a jambalaya recipe in your cookbook or website. I’m having a deep craving at the moment.
Hi! I do have a jambalaya recipe on this very blog! And I also have dirty rice on here as well which is lovely. Thanks for the sweet comment and welcome! Happy cooking.
This has been my go to cobbler recipe for awhile now!! I love it! And so does everyone who eats it! I have used just blueberries and a mixture of berries and it comes out perfect every time. Thank you so much for this delicious, simple, and beautiful recipe.
You are very welcome! Thanks for the love.
I already reviewed this in 2018, but had to review it again! My family makes this multiple times every summer with our homegrown blueberries as well as other foraged berries, and it’s now a tradition and family favorite!
This warms my heart! Thank you!
I made a peach version of this last night for the umpteenth time — this time for my wife’s birthday. She was so happy! This recipe holds a special place in my heart because it’s the first dessert I made her when we were dating, and it’s now a family favorite. It’s also incredibly simple and pairs so well with ice cream. Thanks for the recipe!
Oh, Natalie! This was so special to read! It reminds me of why I do what I do. Thank you!
I have enjoyed this cobbler recipe so many times. It’s such a tasty cakey cobbler texture with a great amount of fruit! I especially like baking this cobbler when on vacation in our travel trailer. I’ve even made variations without butter and used coconut cream which seemed to work out fine for me. Thanks Timothy 🙂
Hi Meggie! Thank you so much for letting know! Very happy to hear this.
This is my favorite dessert recipe of yours. I make this all the time, and it’s even delicious with frozen blueberries. And the best part is…NOBODY knows that it’s vegan! It’s that good!! Thank you Tim for this recipe. I have your first cook book and I can’t wait for the next one🥰
What a lovely message to read, Nancy! I am so thrilled to hear that you like this recipe. It is secretly vegan, isn’t it? Happy cooking and thank you for being here.
“I could eat this aaaaaaall day!” said everyone I served this to! We picked blueberries yesterday and I knew I wanted to make this cobbler with them. It was so super delicious! We all loved it so much. Thanks for a great recipe!
Aww, Lorissa. This was so lovely to read this morning. Thank you for letting me know!