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It’s peak berry season where I am, which means tons of blueberries for a fraction of the usual price. What better way to use them, than in a fruit-forward dessert like this vegan blueberry cobbler!
If you have SO many berries on hand that even this cobbler doesn’t use them all up, I have a few other vegan blueberry desserts you could try. Check out my vegan blueberry donuts, blueberry buckle or my classic vegan blueberry scones. Both are delicious and great for late summer baking.
Why You’ll Love This Vegan Blueberry Cobbler
I’m a longtime cobbler fan. I’ve made everything from a juicy, jammy vegan peach cobbler to a mixed berry version with sugared vegan cream cheese biscuits (a favorite from my e-book!).
This blueberry cobbler is a true classic: cozy, simple, and packed with flavor. Here’s why it’s a staple in my kitchen:
Emily’s Recipe Notes:
- Flavor: Sweet and berry-forward with bright lemon and just a hint of warm cinnamon.
- Texture: The filling turns jammy and rich, while the topping bakes up crisp on the outside and soft inside.
- Time: Just over an hour, most of it being hands-off baking time.
- Difficulty: Super easy and beginner-friendly.
Why This Cobbler Works
This vegan blueberry cobbler hits that perfect balance of comforting and fresh. Juicy blueberries are paired with tangy lemon zest and just a hint of warm cinnamon, creating a flavor profile that feels both classic and bright.
The topping is made with dairy-free butter and almond milk. It bakes up golden and crisp while the fruit turns delightfully jammy underneath (no soggy bottoms here). And it’s endlessly adaptable: swap in peaches, nectarines, or even blackberries depending on what’s in season or what you have on hand.
Ingredients
Ingredient Highlights
Blueberries
I typically make this vegan berry cobbler with fresh, peak-season berries. But you can definitely make it with frozen berries as well. Let the berries thaw (either at room temp. or in the microwave) and drain away the excess liquid before mixing with the other filling ingredients.
Sugar
Some granulated cane sugar helps sweeten the filling and also helps turn it into a thick, jam-like consistency. You can reduce the amount slightly, but I don’t recommend leaving it out entirely.
All-Purpose Flour
We’re using flour in both the filling and the cobbler topping. In the filling, it helps thicken up the berries. You can swap in 2 tbsp of cornstarch for the ¼ cup of flour in the filling if you’d like.
Lemon
Just a touch of lemon zest and juice really helps brighten the berries. The juice also adds some acid to help balance the sweetness.
Vegan Butter
The cobbler topping calls for melted vegan butter. Because the butter is melted most dairy-free butters will work here.
I used Melt Organics Vegan Butter but I also love Violife Vegan Butter (which I prefer when a recipe calls for softened butter). You can check out this article for more info on the best vegan butters for baking.
How to Make Vegan Blueberry Cobbler
Full ingredient quantities are in the recipe card below!
Mix the blueberries with sugar, lemon zest, juice and vanilla. Set aside.
Make the cobbler topping by whisking the dry ingredients together.
Add the wet ingredients to a well in the center and mix to combine.
Transfer the berries to a greased baking dish or deep dish pie pan. Spread the cobbler topping over the berries and bake for 1 hour at 350F.
Some Ways to Serve it
Once the cobbler is done baking, I recommend letting it cool for about 30 minutes. This allows the filling to fully set up….then you can scoop and serve.
I love topping it with classic vanilla ice cream or some dairy–free whipped topping. (My current favorites are So Delicious Coco Whip or Country Crock’s Dairy-free Heavy Whipping Cream). While I love this as a summer dessert, you could even enjoy it as a breakfast along side my homemade high protein vegan yogurt.
The cobbler can be covered with plastic or stored in an airtight container in the fridge for 2-3 days. The topping may lose some of its crispness once stored.
🍑 Flavor Variations You’ll Love
Looking to switch things up? Try one of these delicious twists:
Vegan Peach-Blueberry Cobbler
Just like in my vegan peach cobbler, juicy peaches would add a mellow sweetness and a classic summer feeling to this recipe. ✨Swap in 2 cups of fresh peeled and sliced peaches for 2 cups of the blueberries in the recipe card below.
Blueberry-Ginger Cobbler
Add a bit of flavor by mixing 1 ½ – 2 teaspoons of ground ginger into the blueberry filling. It’s a bold, cozy variation that brings out the berry flavor. (Kind of reminds me of my Ginger Pear Crumble!)
Nectarine-Blueberry Cobbler
Nectarines offer a tangier bite than peaches, perfect with juicy blueberries for a late-summer twist. Great if you’re craving something a little less sweet!
FAQ
Yes! Frozen blueberries work well in this recipe. Let them thaw and drain away the excess liquid. Then just toss them with the lemon juice, sugar, and flour and bake as directed. The filling may take a few extra minutes to bubble and thicken, but the results are just as jammy and delicious.
The base recipe isn’t gluten-free, but it’s easy to adapt. Simply swap in a 1:1 gluten-free baking flour for the topping and swap in 2 tbsp of cornstarch for the flour in the filling.
This cobbler skips the dairy and eggs entirely, using plant-based butter and almond milk in the topping. Baking powder helps create lift which keeps the cobbler topping fluffy and light on the inside!
More Vegan Berry Recipes
Easy Vegan Blueberry Cobbler
Rate this RecipeIngredients
- 5 cups fresh blueberries, see notes for frozen (750g)
- ⅓ cup granulated cane sugar
- 2 tsp pure vanilla extract
- 1 tbsp lemon juice, about ½ a lemon
- 1 tbsp lemon zest, about 1 lemon
- ¼ cup all-purpose flour, or 2 tbsp cornstarch
Cobbler Topping
- 1 ½ cup all purpose flour, 180g
- ½ cup granulated sugar , 100g
- 1 ½ tsp baking powder
- ¼ tsp fine salt
- ¼ tsp ground cinnamon
- 6 tbsp salted vegan butter, melted (84g)
- 1 tsp vanilla extract
- ½ cup dairy-free milk, like almond milk
Instructions
- Preheat the oven to 375°F. Grease a 8×8" square baking dish or a deep dish pie pan.
- Prep Filling: In a large bowl, combine the blueberries, sugar, vanilla, lemon zest, juice, and flour. Mix well so all the berries are coated.5 cups fresh blueberries, ⅓ cup granulated cane sugar, 2 tsp pure vanilla extract, 1 tbsp lemon juice, 1 tbsp lemon zest, ¼ cup all-purpose flour
- Making Topping: Whisk together the flour, sugar, baking powder, cinnamon and salt. Make a well in the center and pour in the melted vegan butter, vanilla, and dairy free milk. Mix until the wet and dry are just incorporated.1 ½ cup all purpose flour, ½ cup granulated sugar, 1 ½ tsp baking powder, ¼ tsp fine salt, ¼ tsp ground cinnamon, 6 tbsp salted vegan butter, 1 tsp vanilla extract, ½ cup dairy-free milk
- Assemble: Spread the prepared blueberries onto the bottom of the pan. Spread the topping evenly over the berries. Optional: Set the baking dish onto a cookie sheet in case the berries bubble over.
- Bake: Bake at 375°F for 55-60 minutes. The topping should be golden brown and the blueberry filling should be bubbling. To make sure the topping is cooked through, insert a toothpick into the center of the baking dish. It should remove cleanly without any wet batter.
- Cool: Let cool for 30 minutes so the filling sets up. Serve warm with a scoop of dairy-free vanilla ice cream or whipped topping.
Recipe notes
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