Go Back
+ servings

Best Blueberry Vegan Cobbler

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 9
Calories: 230kcal


Biscuit Topping

  • ½ cup vegan butter melted
  • ¾ cup coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon non-dairy milk full fat coconut milk is a great option
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • teaspoon kosher salt

Blueberry Filling

  • 3 cups fresh or frozen blueberries
  • ¼ cup maple syrup
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest

Cinnamon Sugar Topping

  • 3 teaspoons coconut sugar
  • 1 teaspoon cinnamon


  • 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.
  • To make the cinnamon sugar topping, combine the sugar and cinnamon in a small bowl.
  • 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.
  • Sprinkle the biscuit batter with the cinnamon sugar mixture.
  • 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.



Calories: 230kcal | Carbohydrates: 38g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 193mg | Potassium: 79mg | Fiber: 2g | Sugar: 20g | Vitamin A: 507IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg