Blueberry Cobbler

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 vegan blueberry cobbler. 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. Another way is with a more biscuit-like topping (also fabulous). The final way is more of a ‘cake-y’ fluffy batter. That’s precisely the kind I am sharing with you today. I find this to be the quickest and easiest cobbler-making method, so you’re welcome!

USE YOUR FAVORITE FRUIT

When it comes to a vegan cobbler recipe like this, what I love most about it is that you can use any fruit you’d like! Here I am featuring blueberries but you could also use strawberries, peaches, blackberries, or even mango or pineapple! And yes, frozen will work beautifully. You could even add some warming spices like cinnamon and nutmeg to the batter to then be poured over sliced apples for a delightful fall variation. This dessert is very customizable, so have fun with it and use what you have.

THE BATTER FOR THIS VEGAN BLUEBERRY COBBLER

The batter for this vegan blueberry cobbler comes together very quickly and easily in one bowl. Once mixed, it is simply poured over the blueberries (or desired fruit). Because the final cobbler texture is more cake-like, 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 and crispy texture on the surface.

IF YOU LIKE THIS VEGAN BLUEBERRY COBBLER, TRY THESE RECIPES:

Orange Cinnamon Rolls

Rosemary Pecan Pie Bars

Blueberry Cheesecake

5 from 16 reviews

Blueberry Cobbler

Servings: 6 servings

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 15 minutes mins

Author: Timothy Pakron

A warm gooey filling with a fluffy batter. I find this to be the quickest and easiest cobbler-making method, so you’re welcome!

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Ingredients

• 3 cups blueberries, plus some for sprinkling (fresh or frozen)
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• ½ cup plant butter
• 1 cup granulated cane sugar, plus some for sprinkling
• 1 can full-fat coconut milk, room temp and shaken well
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon sea salt

Instructions 

• Preheat oven to 350°F.
• 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.
• 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 (see note!).
• 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.
• For an even more crunchy topping, try sprinkling turbinado sugar over top before baking.

Nutrition Information Nutrition Information

Calories: 414kcal, Carbohydrates: 70g, Protein: 5g, Fat: 14g, Saturated Fat: 12g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Sodium: 345mg, Potassium: 238mg, Fiber: 3g, Sugar: 41g, Vitamin A: 40IU, Vitamin C: 10mg, Calcium: 100mg, Iron: 4mg