This vegan blueberry cobbler is a delightful dessert that combines the natural sweetness of blueberries with a tender, golden-brown topping. Perfect for any occasion, this recipe is not only delicious but also easy to make. Whether you're serving it at a family gathering or enjoying it as a weeknight treat, this cobbler is sure to impress.
If you're not familiar with vegan butter, it's a plant-based alternative to traditional butter and can be found in the dairy-free section of most supermarkets. Additionally, non-dairy milk is essential for this recipe, and you can choose from options like almond milk, soy milk, or oat milk. These ingredients ensure that the cobbler remains completely vegan while still delivering a rich and satisfying flavor.

Ingredients For Vegan Blueberry Cobbler Recipe
Blueberries: Fresh or frozen, these provide the juicy base for the cobbler.
Sugar: Adds sweetness to both the filling and the topping.
Lemon juice: Enhances the flavor of the blueberries and adds a touch of acidity.
Cornstarch: Thickens the blueberry filling to create a luscious texture.
All-purpose flour: Forms the base of the cobbler topping.
Baking powder: Helps the topping rise and become fluffy.
Salt: Balances the sweetness and enhances the overall flavor.
Vegan butter: Provides richness and helps create a tender topping.
Non-dairy milk: Binds the dry ingredients together and adds moisture to the topping.
Technique Tip for This Cobbler
When preparing the blueberries for the cobbler, make sure to thoroughly mix them with the sugar, lemon juice, and cornstarch. This ensures that the fruit filling will thicken properly as it bakes, creating a luscious and cohesive sauce. Additionally, when cutting in the vegan butter into the flour mixture, use a pastry cutter or two forks to achieve a crumbly texture. This step is crucial for a light and flaky topping.
Suggested Side Dishes
Alternative Ingredients
blueberries - Substitute with mixed berries: Mixed berries such as raspberries, blackberries, and strawberries can provide a similar texture and sweetness.
sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that can add a unique flavor and is vegan-friendly.
lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and can enhance the flavor of the fruit.
cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and is often used in vegan recipes.
all-purpose flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor, making it a good alternative for those avoiding gluten.
sugar - Substitute with coconut sugar: Coconut sugar is less processed and has a lower glycemic index, making it a healthier alternative.
baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar can create a similar leavening effect.
salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the cobbler.
vegan butter - Substitute with coconut oil: Coconut oil is a plant-based fat that can provide a similar texture and richness.
non-dairy milk - Substitute with oat milk: Oat milk is creamy and has a neutral flavor, making it a good substitute for non-dairy milk.
Other Alternative Recipes Similar to This Cobbler
How to Store or Freeze Your Cobbler
Allow the blueberry cobbler to cool completely at room temperature before storing. This helps prevent condensation, which can make the topping soggy.
Transfer the cooled cobbler to an airtight container. If you don't have a container large enough, you can cover the baking dish tightly with plastic wrap or aluminum foil.
Store the cobbler in the refrigerator for up to 4 days. When you're ready to enjoy it again, you can reheat individual portions in the microwave for about 30-45 seconds or until warmed through.
For longer storage, you can freeze the vegan blueberry cobbler. First, ensure it is completely cooled. Then, wrap the entire baking dish tightly with plastic wrap, followed by a layer of aluminum foil. Alternatively, you can transfer the cobbler to a freezer-safe container.
Label the container with the date and contents to keep track of its freshness. The cobbler can be frozen for up to 3 months.
When you're ready to enjoy the frozen cobbler, thaw it in the refrigerator overnight. Once thawed, reheat it in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through and the topping is crisp.
For an extra touch, you can sprinkle a bit of sugar on top before reheating to revive the golden, crispy texture of the topping.
If you prefer individual servings, you can freeze portions of the cobbler in smaller, freezer-safe containers. This makes it easier to thaw and reheat just the amount you need.
Always check for any signs of spoilage before consuming, especially if the cobbler has been stored for an extended period. Look for changes in texture, color, or smell.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover vegan blueberry cobbler in an oven-safe dish.
- Cover the dish with aluminum foil to prevent the topping from over-browning.
- Heat for about 15-20 minutes, or until the filling is bubbly and the topping is warmed through.
- Remove the foil for the last 5 minutes if you want to crisp up the topping.
Microwave Method:
- Place a portion of the vegan blueberry cobbler in a microwave-safe dish.
- Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
- Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
- If needed, continue heating in 30-second intervals until the cobbler is warmed through.
Stovetop Method:
- Place a portion of the vegan blueberry cobbler in a non-stick skillet.
- Cover the skillet with a lid to trap steam and heat evenly.
- Warm over low to medium heat for about 5-10 minutes, stirring occasionally to prevent sticking.
- Ensure the filling is heated through and the topping is warmed.
Air Fryer Method:
- Preheat your air fryer to 320°F (160°C).
- Place the vegan blueberry cobbler in an air fryer-safe dish.
- Heat for 5-7 minutes, checking halfway through to ensure even heating.
- If the topping starts to brown too quickly, cover with aluminum foil for the remaining time.
Best Tools for Making This Cobbler
Oven: Used to bake the cobbler at the specified temperature of 375°F (190°C).
Mixing bowl: Needed to combine the blueberries, sugar, lemon juice, and cornstarch.
Baking dish: The container where the blueberry mixture and batter will be baked.
Mixing bowl: Another bowl required to mix the flour, sugar, baking powder, and salt.
Pastry cutter: Useful for cutting in the vegan butter into the flour mixture until it resembles coarse crumbs.
Measuring cups: Essential for accurately measuring the ingredients like blueberries, sugar, flour, and non-dairy milk.
Measuring spoons: Needed to measure smaller quantities like lemon juice, cornstarch, baking powder, and salt.
Spoon: Used to drop spoonfuls of the batter over the blueberry mixture.
Cooling rack: Allows the cobbler to cool slightly before serving.
Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.
How to Save Time on Making This Cobbler
Prepare the filling in advance: Mix the blueberries, sugar, lemon juice, and cornstarch ahead of time and store in the fridge.
Use a food processor: Quickly cut in the vegan butter with a food processor instead of doing it by hand.
Pre-measure ingredients: Measure out all your flour, sugar, baking powder, and salt before starting.
Opt for frozen blueberries: Save time on washing and sorting by using pre-washed frozen blueberries.
Line your baking dish: Use parchment paper to line your baking dish for easy cleanup.

Vegan Blueberry Cobbler
Ingredients
Filling
- 4 cups Blueberries
- ½ cup Sugar
- 1 tablespoon Lemon Juice
- 1 tablespoon Cornstarch
Topping
- 1 cup All-purpose Flour
- ¼ cup Sugar
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ¼ cup Vegan Butter cold and cubed
- ¼ cup Non-dairy Milk
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine blueberries, sugar, lemon juice, and cornstarch. Pour into a baking dish.
- In another bowl, mix flour, sugar, baking powder, and salt. Cut in the vegan butter until the mixture resembles coarse crumbs.
- Add non-dairy milk to the flour mixture and stir until just combined. Drop spoonfuls of the batter over the blueberry mixture.
- Bake for 45 minutes or until the topping is golden brown and the filling is bubbly. Let cool slightly before serving.
Nutritional Value
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