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.
YOU ONLY NEED 10 INGREDIENTS
Lastly, did I mention that this recipe comes together with only 10 ingredients? And that you most likely have them in your pantry? It’s true. Therefore, find your closest you-pick, grab a basket, and get to baking! I hope that you love this vegan blueberry cobbler as much as I do and if you make it, please leave a comment/review below. I’d love to hear from you.
-Timothy
WATCH ME MAKE THIS RECIPE
In this YouTube video, I will show you exactly how to make this vegan blueberry cobbler. Enjoy!
IF YOU LIKE THIS VEGAN BLUEBERRY COBBLER, TRY THESE RECIPES:
Blueberry Cobbler
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.
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 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!
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 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.
The best blueberry cobbler ever. Seriously. So fluffy, perfectly sweet. Just how a southern cobbler should be.
Thank you! So happy you enjoyed it.
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!
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!
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!
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.
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. 🙂
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!
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. 🙂
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!
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 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.
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 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!
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 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.
Goddess bless you, Timmy!