Vegan Blueberry Cobbler

Satisfy your sweet tooth with this easy vegan blueberry cobbler recipe. With only a few ingredients, you can enjoy this delicious dessert in no time. Try this delicious vegan dessert today and enjoy its sweet, juicy blueberry flavor!

A slice of vegan blueberry cobbler has ice cream on top and has a spoonful resting in front. There is another slice and a bowl of blueberries in the back.

If you’re looking for a delicious vegan dessert that’s easy to make, look no further than this vegan blueberry cobbler. Made with fresh blueberries and a few simple ingredients, this cobbler is a perfect summer dessert that everyone will love.

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  • Flour — I used whole wheat flour, but you can use all-purpose or gluten-free flour.
  • Almond flour — We’ll richness of flavor and moist texture by adding some almond flour.
  • Sugar — We’ll be using a minimal amount of granulated sugar. It’s just enough to make it sweet but not overshadow the flavor from the berries.
  • Baking powder — This is my preferred leavener for cobbler. It creates the best light texture!
  • Salt — Adding just a bit of salt to the batter highlights the other flavors.
  • Almond milk — I use almond milk, but you can substitute your favorite plant-based milk.
  • Olive oil — This is the healthiest oil to include in your cobbler. You can substitute canola oil or even melted vegan butter or coconut oil.
  • Applesauce — For a batter like this, applesauce is a fine egg replacer because it adds moisture.
  • Vanilla extract — This is optional, but a bit of vanilla adds flavor that we love!
  • Lemon — For the best flavor, use one medium lemon. You can substitute bottled lemon juice, but the lemon zest from a fresh lemon adds so much flavor to the blueberry filling. I think you’ll love it!
  • Maple syrup — Yes, blueberries are sweet, but for a dessert such as this one, adding some maple syrup enhances the blueberry flavor. You can substitute agave nectar.
  • Chia — We’re keeping it natural today with some ground chia seeds. They are a perfect thickener for this berry filling. If you don’t have any, substitute a tablespoon of cornstarch.
  • Blueberries — Last but not least, you’ll need 4 cups of blueberries. I used frozen blueberries, but you can use fresh ones. See the recipe card below for tips on baking this dish with fresh blueberries.
Batter is being spooned over a blueberry mixture in a baking pan.

How to Make Vegan Blueberry Cobbler

  1. Stir together the batter ingredients. Set aside. 
  2. Zest the lemon, cut it in half, and juice it.
  3. Stir the zest, juice, maple syrup, and ground chia seeds with the blueberries.
  4. Pour the blueberry mixture into the pan, using a spatula to spread it into an even layer.
  5. Spoon the batter evenly across the top of the blueberries. 
  6. Bake until a golden crust develops. 
  7. When done, remove it from the oven and allow it to cool so the sauce can thicken.

Eggless Blueberry Cobbler

Did you know you don’t need eggs to make a cobbler? That’s right; the topping is so easy to make egg-free.

In this recipe, I’m substituting a bit of applesauce to keep the cobbler topping nice and moist. Here are some more egg substitutes you can use in your cobbler:

  • Mashed banana — This will add flavor to your crust, but it’s a perfect egg replacer, too.
  • Flax Egg — Use a flax egg recipe to make sure your cobbler topping isn’t crumbly.
  • Chia Egg — Combining chia seeds with water makes a great egg substitute for this buttery cobbler crust.

Frequently-Asked Questions

How do you make blueberry cobbler vegan?

A lot of cobblers are made with both dairy and eggs, but it’s so easy to make them without it. You can use almond milk 1:1 with dairy milk and substitute applesauce or a flax egg for the egg. You’ll be surprised at how good this tastes baked over berries!

Why is my cobbler soggy?

The fruit in your cobbler needs a thickener. Many recipes use cornstarch, but another great option is ground chia seeds. The chia seeds combine with the juice from the berries as they bake to create a perfectly thick texture.

Marly’s Tips

Want a vegan gluten-free blueberry cobbler? Substitute a quality baking-focused gluten-free flour 1:1 for the flour in this recipe!

Serving Blueberry Cobbler

This vegan blueberry cobbler is best served warm, topped with a scoop of vegan ice cream or whipped coconut cream. You could also add a sprinkle of powdered sugar on top to make it even more indulgent.

Here are some of my favorite toppings for a blueberry cobbler:

Storage Tips

Store leftovers in the fridge in an airtight container for up to 3 or 4 days. You can freeze the entire cobbler or individual slices in a freezer-safe container. It will keep up to 2 months in the freezer. To thaw, transfer to the fridge overnight. I recommend heating chilled slices because this dish is best served warm!

A slice of blueberry cobbler sits on a plate. There is another plate of the dessert and a bowl of fresh blueberries in the background.

More Blueberry Recipes

If you love this vegan blueberry cobbler recipe, here are more blueberry favorites to try:

Here are more vegan blueberry dessert recipes you’ll want to try!

This vegan blueberry cobbler will surely be a hit with vegans and non-vegans alike. It’s simple, delicious, and a perfect way to enjoy fresh summer fruit. Give it a try today!

A slice of vegan blueberry cobbler on a plate with ice cream on top.

Dairy-Free Blueberry Cobbler

Looking for something new for dessert? Make a vegan blueberry cobbler that's delicious, easy to make, and perfect for any occasion. With a few ingredients and minimal effort, you can enjoy a delicious, guilt-free dessert that everyone will love! Get started now with this dairy-free blueberry cobbler recipe.
5 from 1 vote
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Resting Time: 15 minutes
Total Time: 1 hour
Servings: 9 servings
Calories: 247kcal


Cobbler Batter

  • 1 cup flour (all-purpose or whole wheat pastry flour)
  • ½ cup almond flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon  salt
  • 1 cup almond milk
  • 3 tablespoons olive oil
  • ¼ cup applesauce
  • 1 teaspoon vanilla extract

Blueberry Filling

  • 1 medium lemon
  • 3 tablespoons maple syrup
  • 2 tablespoons ground chia seeds
  • 4 cups frozen blueberries


  • Preheat oven to 350°F/175°C.

For the Cobbler Crust:

  • In a bowl, stir together the flour, almond flour, sugar, baking powder, and salt. Create a well in the center and add almond milk, olive oil, applesauce, and vanilla and stir to combine. Set aside.
    A hand pours a spoonful of olive oil into a bowl with other batter ingredients.

For the Blueberry Filling:

  • Zest the lemon and cut it in half and juice it. Add the zest and juice to a large bowl. Add the maple syrup, and ground chia seeds and stir to combine. Add blueberries and gently stir. Set aside.
    A hand holds a spoonful of maple syrup, pouring it into a bowl with blueberries, lemon zest, and more.
  • Pour the blueberry mixture into the pan, using a spatula to spread it into an even layer. Spoon the batter evenly across the top of the blueberries.
    Batter is being spooned over a blueberry mixture in a baking pan.
  • Bake for 35 to 40 minutes (reduce this to 25 to 30 minutes if using fresh blueberries).
  • When done, remove it from the oven. Set it aside and allow it to cool for 20 minutes to allow the filling to thicken properly before serving warm
  • If there any leftovers, cover and store them in the fridge for up to 5 days.

Recommended Equipment

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Make this into a Gluten-Free Crumble by using a 1:1 gluten-free baking flour like Bob’s Red Mill Baking Mix.
Calories: 247kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 92mg | Potassium: 187mg | Fiber: 4g | Sugar: 23g | Vitamin A: 39IU | Vitamin C: 6mg | Calcium: 116mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

5 from 1 vote (1 rating without comment)

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