Preheat the oven to 350F.

Spray a small 8x8 or 9x9 baking dish with non-stick cooking spray.

To make the blueberry filling, combine the blueberries, sugar, cornstarch, and lemon zest in a small bowl. Mix so that the blueberries are evenly coated. Set aside for now.

To make the biscuit topping, combine the melted vegan butter, sugar, vanilla, and non-dairy milk. Mix everything together.

In a separate bowl, combine the flour, baking powder, and salt.

Gradually add the dry mixture into the wet mixture just until everything is combined. Do not overmix.

Pour the blueberries into the baking dish. Spread the mixture out evenly.

Drop spoonfuls of the biscuit batter on top of the blueberries. It doesn’t need to be perfect, but try to cover as much as the blueberries as you can.

Bake for about 30 minutes, or until the biscuits are slightly golden brown and the blueberries start to bubble.

Remove the cobbler from the oven and serve it warm. You can top it with your favorite vegan vanilla ice cream.