Vegan Blueberry Cobbler - Deliciously Easy Recipe

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Satisfy your sweet tooth with this easy vegan blueberry cobbler recipe. With just a few ingredients, you can enjoy this delicious dessert in no time. Try this delicious vegetarian dessert today and enjoy its sweet, juicy blueberry flavor!

A slice of vegan blueberry cobbler with ice cream on top and a spoon resting on the front. In the back is another blueberry and a bowl.

If you’re looking for a delicious vegan dessert that’s easy to make, look no further than this vegan blueberry cobbler. Made with fresh blueberries and a few simple ingredients, this cobbler is a perfect summer dessert that everyone will love.

the main ingredient

Here are the ingredients you will need for this recipe:

flour — I used whole wheat flour, but you can use all-purpose or gluten-free flour.
Almond flour — We’ll enrich the flavor and moist texture by adding some almond flour.
sugar — We will use a minimum amount of granulated sugar. It’s just enough to create sweetness but not overpower the flavor from the berries.
Baking powder – This is my yeast of choice for cobblers. It creates the best light texture!
salt – Adding a little salt to the batter highlights the other flavors.
Almond milk — I use almond milk, but you can substitute your favorite plant-based milk.
olive oil – This is the healthiest oil to include in your colander. You can substitute canola oil or even melted vegan butter or coconut oil.
apple sauce — For this type of batter, applesauce is a fine egg substitute because it adds moisture.
Vanilla extract — This is optional, but a bit of vanilla adds our favorite flavor!
lemon – For best flavor, use a medium lemon. You can substitute bottled lemon juice, but the lemon zest from a fresh lemon adds so much flavor to the blueberry filling. I think you will like it!
Maple syrup — Yes, blueberries are sweet, but for a dessert like this, adding some maple syrup enhances the blueberry flavor. You can substitute agave nectar.
chia — we’re keeping it natural today with some ground chia seeds. They are a perfect thickener for this berry filling. If you don’t have any, substitute a tablespoon of cornstarch.
Blueberry — Last but not least, you will need 4 cups of blueberries. I used frozen blueberries, but you can use fresh. See the recipe card below for tips on baking this dish with fresh blueberries.

Spoon batter over a blueberry mixture in a baking pan.

How to Make Vegan Blueberry Cobbler

You can find the complete printable recipe with ingredient amounts below. But first, here are some ingredient explanations and steps to help you perfect this recipe every time.

Stir the batter ingredients together. Set aside.
Squeeze the lemon, cut it in half and juice it.
Stir in blueberries with zest, juice, maple syrup and ground chia seeds.
Pour the blueberry mixture into the pan, using a spatula to spread it into an even layer.
Spoon the batter evenly over the blueberries.
Bake until a golden crust develops.
When done, remove from oven and let cool so the sauce can thicken.

Eggless Blueberry Cobbler

Did you know you don’t need eggs to make cobbler? That’s right; The topping is very easy to free the egg.

In this recipe, I’m substituting a bit of applesauce to keep the cobbler topping nice and moist. Here are some other egg substitutes you can use in your cobbler:

mashed banana — This will add flavor to your crust, but it’s also a perfect egg replacement.
Hemp eggs – Use a flax egg recipe to make sure your cobbler topping doesn’t crumble.
Chia Eggs — Chia seeds mixed with water make a great egg substitute for this buttery cobbler crust.

Frequently Asked Questions

How do you make blueberry cobbler vegan?

A lot of cobblers are made with both dairy and eggs, but it’s so easy to make without. You can use almond milk 1:1 with dairy milk and use applesauce or a flax egg instead of eggs. You’ll be surprised at how good this baked over berry tastes!

Why is my cobblestone wet?

Your cobbler needs a thickener. Many recipes use cornstarch, but another great alternative is ground chia seeds. The chia seeds combine with the juice from the berries when they form a perfectly thick texture.

Marley’s Tips

Want a vegan gluten-free blueberry cobbler? Substitute a quality baking-focused gluten-free flour 1:1 for the flour in this recipe!

Serving blueberry cobbler

This vegan blueberry cobbler is served warm, topped with vegan ice cream or whipped coconut cream. You can also add a sprinkle of powdered sugar on top to make it more fun.

Here are some of my favorite toppings for a blueberry cobbler:

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 or 4 days. You can freeze whole cobblers or individual slices in a freezer-safe container. It will keep in the fridge for up to 2 months. To thaw, transfer to refrigerator overnight. I recommend warming the cold slices because this dish is best served warm!

A slice of blueberry cobbler sits on a plate. There is another plate of dessert and a bowl of fresh blueberries in the background.

More blueberry recipes

If you like this vegan blueberry cobbler recipe, here are more blueberry favorites to try:

Here are more vegan blueberry dessert recipes you’ll want to try!

This vegan blueberry cobbler is sure to be a hit with vegans and non-vegans alike. It’s easy, delicious and a perfect way to enjoy fresh summer fruits. Try it today!

A slice of vegan blueberry cobbler on a plate with ice cream on top.

Cook modePrevent your screen from going dark

For the cobbler crust:

In a bowl, stir together the flour, almond flour, sugar, baking powder and salt. Make a well in the center and add the almond milk, olive oil, applesauce and vanilla and stir to combine. Set aside.

For the blueberry filling:

Squeeze the lemon and cut it in half and juice it. Add zest and juice to a large bowl. Add the maple syrup and chia seeds and stir to combine. Add the blueberries and stir gently. Set aside.
Pour the blueberry mixture into the pan, using a spatula to spread it into an even layer. Spoon the batter evenly over the blueberries.
Bake for 35 to 40 minutes (Reduce this to 25 to 30 minutes if using fresh blueberries).
When done, remove from oven. Keep it aside and let it cool 20 minutes Allow the filling to thicken properly before serving hot
If there are any left over, cover and store in the refrigerator for up to 5 days.

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Make it into a gluten-free crumble using a 1:1 gluten-free baking flour like Bob’s Red Mill Baking Mix.

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

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