Vegan Blueberry Cobbler

A spoon scooping into a serving of blueberry cobbler with vanilla ice cream.

This blueberry cobbler takes the cake when it comes to summer desserts. A tender, golden topping sits over a magical blueberry filling that bakes away into bubbly, gooey, just-sweet-enough heaven.

Course Desserts

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 421

Author Jessica Hylton

Ingredients

Blueberry Filling

3 cups blueberries 450g
¼ cup granulated sugar 50g
1 tablespoon lemon zest 6g
3 tablespoons vegan butter melted, 42g

Cobbler Topping

1½ cups all-purpose flour 180g
¾ cup light brown sugar packed, 150g
2 teaspoons baking powder 8g
¼ teaspoon kosher salt 1g
⅓ cup vegan butter melted, 75g
⅔ cup unsweetened plant milk 160ml
1 teaspoon vanilla extract 5ml

Instructions

Preheat the oven to 350°F (175°C).
Place the blueberries in an 8 x 8 inch (20 x 20 cm) baking dish. Add the sugar, lemon zest, and melted vegan butter. Gently toss until the blueberries are evenly coated, then spread them into an even layer.
In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until evenly combined. Add the melted vegan butter, plant milk, and vanilla extract. Stir gently just until a smooth, thick batter forms. Do not overmix.
Pour the batter evenly over the blueberry filling. Use a spatula or the back of a spoon to gently spread the batter towards the edges of the baking dish, covering the blueberries as evenly as possible. You don't need to cover every edge precisely.
Bake for 45–50 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges. To check for doneness, insert a toothpick into the centre of the cobbler topping, avoiding the blueberry layer underneath. It should come out clean or with just a few moist crumbs.
Remove from the oven and let cool for 15–20 minutes before serving. The resting time allows the blueberry juices to thicken slightly and makes the cobbler easier to serve.

Notes

Don't overmix. When whisking together the ingredients for the cobbler batter, mix just until everything comes together. Mixing too much will result in a tough, dense topping.
Even layer. Spread the batter as evenly as possible over the berry filling for even cooking.
Rest. Let the cobbler rest at room temperature for at least 10 minutes so the filling gets a chance to set and thicken for easier serving.
Storage. Wrap the baking dish tightly in plastic wrap (2 layers if freezing) and store in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge (if applicable) and reheat individual servings in the microwave if desired.

Nutrition