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Vegan blueberry cobbler

  • 1 min read

The history of blueberry cobbler is not well-known, but it is believed to have originated in the United States in the 19th century. The dish was originally made with biscuits that were baked on top of a bed of blueberries. Over time, the recipe has evolved to include a variety of different toppings, such as a streusel topping or a crumble topping.

This recipe is a vegan adaptation of the classic blueberry cobbler. It is made with simple ingredients that are easy to find. The cobbler is moist and flavorful, and the topping is crispy and delicious. This recipe is perfect for anyone who is looking for a delicious and easy-to-make vegan dessert.

Vegan blueberry cobbler



Prep time


Cooking time





This vegan blueberry cobbler is a delicious and easy-to-make dessert. It is made with fresh or frozen blueberries, a simple biscuit topping, and a touch of sweetness. The cobbler is baked until the topping is golden brown and the blueberries are bubbly. It is perfect for a summer picnic or a casual weeknight dessert.


  • 4 cups fresh blueberries, or frozen blueberries that have been thawed and drained

  • 1/4 cup granulated sugar

  • 1 tablespoon cornstarch

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1 cup all-purpose flour

  • 1/4 cup granulated sugar

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/4 cup vegan butter, melted

  • 1 tablespoon almond milk

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking dish.
  • In a medium bowl, combine blueberries, 1/4 cup sugar, cornstarch, cinnamon, and salt.
  • In a separate bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
  • Add melted butter and almond milk to the dry ingredients and stir until just combined.
  • Drop spoonfuls of the dough mixture over the blueberry filling.
  • Bake for 30-35 minutes, or until the topping is golden brown and the blueberries are bubbly.


  • For a more intense blueberry flavor, you can add an additional tablespoon of lemon zest to the batter.
  • If you don’t have almond milk, you can substitute another plant-based milk, such as soy milk or oat milk.
  • The cobbler can be made ahead of time and stored in the refrigerator.
  • This cobbler is best served warm or at room temperature.