Vegan Blueberry Cobbler Recipe

This easy vegan blueberry cobbler is the perfect summer dessert, featuring a golden, cake-like topping over a juicy blueberry filling. Made with just eight simple ingredients, it's a deliciously effortless treat!

Course Dessert

Cuisine Western

Prep Time 10

Cook Time 50

Total Time 1

Servings

Ingredients

For the blueberries

3 cups blueberries fresh or frozen
Zest of 1 lemon
⅔ cup granulated sugar

For the batter

5 tablespoons coconut oil
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup plant-based milk

Instructions

Preheat the oven to 350℉ (175℃).
Place coconut oil in the baking dish. Place the dish with the oil in the oven while it preheats, allowing the oil to melt. If you're using vegan butter, slice the butter into pieces before adding it to the pan.
Meanwhile, add blueberries, sugar and lemon zest to a bowl and stir to combine.
In a separate bowl, mix together the batter ingredients - flour, baking powder, salt and milk.
Remove the pan with melted coconut oil from the oven. Be careful as it will be very hot. Spread the blueberry mix into the pan in an even layer. Pour the batter on top.
Carefully place the pan back in the oven and bake for 45-50 minutes, until the top is golden brown and the blueberry juice is bubbling over. Let the cobbler cool for about 20 minutes before serving.

Nutrition