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!
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.
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.
How to Make Vegan Blueberry Cobbler
- Stir together the batter ingredients. Set aside.
- Zest the lemon, cut it in half, and juice it.
- Stir the zest, juice, maple syrup, and ground chia seeds with the blueberries.
- 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.
- Bake until a golden crust develops.
- 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.
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.
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:
- Whipped Cream — You can go plant-based old-school and make this coconut whipped cream recipe. Or how about some aquafaba whipped topping? It’s light and fluffy!
- Ice Cream — Think vegans can’t eat ice cream? No way! You can add this No Churn Vegan Ice cream on top or scoops of this tasty banana nice cream recipe!
- Drizzles — You can drizzle your favorite toppings, such as dairy-free caramel sauce or even some of this plant-based chocolate sauce over any dessert, even cobbler!
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!
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!
Dairy-Free Blueberry Cobbler
- 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.
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.
- 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.
- 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.
(The products above contain sponsored links to products we use and recommend)
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.