Easy Vegan Blueberry Cobbler (Gluten-Free Option!)

hero image of vegan blueberry cobbler in pan

Tart. Tender. And ridiculously easy.

I’ve made this vegan blueberry cobbler recipe at least 5 times in the past few weeks. It’s that good and it’s that easy. In fact, I now have the recipe memorized.

What’s even better is that once you’ve mastered this vegan cobbler recipe, you can add what you like to this delicious vegan blueberry cobbler recipe! No longer berry season, but peaches are in? Throw those in! Prefer raspberries? Make this a raspberry cobbler! Don’t like cardamom, but love cinnamon, a switcheroo is up to you!

Oh, and need a gluten-free option? I got you!

The point is, this delicious dessert recipe is too easy and too mouthwatering not to make–right now!

So, let’s get into it!


Disclaimer: Some of the links in this post may be affiliate links for products I use and love. If you make a purchase after clicking one of those links, I may earn a small affiliate commission, perhaps enough to buy some extra gochujang or gochugaru 🙂


What Even Is A Fruit Cobbler?

blueberry-syrup-on-top-of-ice-cream-on-vegan-blueberry-cobbler

No, we are not talking about an extraordinary species of fruit that will mend your shoes.

A fruit cobbler is essentially a baked fruit topped with either cake or biscuits or even dumplings. Think “deep dish pie,” only without any crust on the bottom (or cheese and tomato sauce in the middle, lol–sorry, I’m a Chicago gal!).

Now, what is the difference between a fruit cobbler and a fruit crisp? As the term “crisp” suggests, fruit crisps are topped with a crispier, crunchier topping. In lieu of a biscuit topping, the fruit is topped with a mixture of oats, brown sugar, and butter, kinda like granola.

Both are dynamite desserts that are perfect for taking advantage of juicy blueberries, peaches, and even apples, depending on what’s in season. Blueberries taste like CANDY right now in Southern California and therefore, this vegan blueberry cobbler is the perfect summer dessert!

Why You’ll Love This Vegan Blueberry Cobbler Recipe.

close up of vegan blueberry cobbler

You’re going to LOVE this vegan blueberry cobbler recipe for the following reasons:

First, it is criminally easy. You don’t need any fancy equipment or any strange ingredients. This vegan blueberry cobbler recipe calls for simple ingredients, things you can easily find in your local grocery store and chances are, you have everything in your kitchen anyway.

Second, it is a total SHOW STOPPER. There is literally nothing like warm cobbler right out of the oven with a scoop of your favorite vegan ice cream (I prefer vanilla ice cream myself, but you do you!) cascading down the sides, with swirls of still bubbling blueberry syrup decorating your plate. I mean… people are going to start calling you “Ina” and who could blame them?

Third, this recipe results in tender and golden biscuits atop a bed of gloriously baked blueberries, that are literally oozing with deliciousness. Whether you’re making the gluten-full or gluten-free version, you will be AMAZED at the texture of your topping!

Finally, it is eminently customizable! Whatever summer fruit you like, throw it in there. Just stick to the measurements and you’ll come out with an ooey, gooey, delicious fruit cobbler that you’ll be sharing with your family, friends, colleagues, neighbors, that lady you pass by on your morning walk every Sunday… Everyone!

Key Ingredients And Notes On Substitutions For This Vegan Blueberry Cobbler Recipe.

ingredients-for-vegan-blueberry-cobble

The following are a list of the main ingredients for making this vegan blueberry cobbler and recommendations on substitutions:

  • Fresh Blueberries. This vegan blueberry cobbler recipe calls for fresh blueberries. However, you can absolutely substitute with frozen blueberries. As I’ve said above, you can also substitute with blackberries, raspberries, peaches, or a mixture of all of these. My only recommendation is that you use in season fruit. As you will see, the recipe calls for minimal sugar. As a result, it’s important that you use ripe blueberries for this recipe to ensure you achieve the best flavor.
fresh blueberries for vegan blueberry cobbler
  • Organic Cane Sugar. While this vegan blueberry cobbler recipe does not call for a lot of sugar (less than half a cup), it does use some organic cane sugar to help enhance the flavor of the blueberries and add a little sweetness to the biscuits. However, if you don’t want to use cane sugar, you can use coconut sugar. Word to the wise, though–using coconut sugar will render your biscuits more dense. Still delicious though! You can also use maple syrup in lieu of cane sugar, though you will want to use only 3 tablespoons of maple syrup for the filling (instead of 1/3 cup), in order to guard against having too much liquid.
  • Lemon Zest. I love adding lemon zest to my blueberry desserts! They help to brighten the whole dish up and it truly creates a party inside your mouth! If you don’t have lemon, though, no worries–this dessert will still taste amazing without it. Just remember it for next time to really take this cobbler to the next level!
  • All Purpose Flour or Gluten Free Flour Blend. This vegan blueberry cobbler recipe calls for all purpose flour or gluten-free flour for the biscuit batter that goes on top of the blueberry filling. As you’ll see in the gluten-free recipe card below, if you don’t have a GF flour handy, my blend requires almond flour, sweet white rice flour, and potato starch.
  • Vegan Butter. As is the case with virtually all biscuit recipes, the cobbler topping recipe requires cold vegan butter. Can you use coconut oil instead? Sure. But use a virgin coconut oil that is solid at room temperature, to achieve the right texture and avoid the coconut taste.
cold vegan butter cubed
  • Ground Cardamom. This is my secret weapon!! Ground cardamom!! Look, if you don’t want to add ground cardamom because it sounds weird, no problemo! But give it a try–it gives this cobbler a “fanciness” that most cobblers don’t have!
  • Vegan Sour Cream. The vegan sour cream will give this vegan blueberry cobbler a richness that elevates this dessert above most ordinary desserts. But the acid in the sour cream will also help to keep your biscuits tender (think buttermilk biscuits). If you don’t have vegan sour cream, you can also substitute with a plain vegan yogurt!
vegan sour cream

How To Make Vegan Blueberry Cobbler.

The Blueberry Filling.

First, prepare the blueberry filling for your vegan blueberry cobbler by adding your blueberries directly into the pan you’re using for the cobbler. I would recommend a 10 1/2″ oven safe round baking dish. A deep cast iron skillet is a great option, but you can also use a regular old casserole dish. To the blueberries, add your sugar, lemon zest, and all purpose flour or cornstarch (for the gluten-free version). Toss everything together and set aside.

The Biscuit Topping.

vegan blueberry cobbler right before it goes into the oven

To make the biscuit topping for your vegan blueberry cobbler, add your flour (all purpose or gluten-free) into a large mixing bowl. Add your vegan butter. Using your hands (or a pastry cutter), incorporate the cold butter into your flour, until you arrive at a pebbly consistency. It’s important that you use cold butter for this–if your butter is melted or even softened, your biscuits will not be flaky. If you want, you can also use a food processor to do this, but that just means more dishes, so.

Next, add the rest of your ingredients–baking powder, sea salt, sugar, ground cardamom, and vegan sour cream. Using a spatula, mix the ingredients together until the dry ingredients are just moistened. Then, using an ice cream scooper or your hands, simply scoop dollops that are roughly 2 inches wide and place them on top of the blueberries.

As you’ll note, you won’t have enough of the biscuit batter to cover the entirety of your blueberry mixture–this is by design. What we’re going for is a more rustic look, one that allows people to see exactly what’s inside: a mouthwatering pool of gooey blueberries.

Right before placing your cobbler in the oven, whip up a quick wash by whisking together plant milk and a spoonful of maple syrup. Using a pastry brush, brush the tops of your biscuits with this mixture.

Place the blueberry cobbler into an oven preheated to 375° F for about 55 minutes, until your vegan blueberry cobbler is golden brown and bubbling. Allow your cobbler to cool for at least 20 minutes to allow your blueberry filling to set.

Serve with a scoop of vegan ice cream or all by itself!

baked vegan blueberry cobbler with ice cream

Frequently Asked Questions.

How do I store and reheat my vegan blueberry cobbler?

You should keep your vegan blueberry cobbler in an airtight container in the refrigerator after serving. To reheat your cobbler, simply allow the cobbler to come to room temperature and place it in a preheated oven (at 350° F) for about 20 minutes. You can also reheat your cobbler in the microwave.

Can I make this vegan blueberry cobbler recipe gluten-free?

Yes! Simply sub in your favorite gluten-free flour blend or use the gluten-free recipe below for a delicious gluten-free version of this vegan blueberry cobbler.

Can I use frozen blueberries instead of fresh blueberries for this cobbler?

Yes! You can absolutely use frozen blueberries for this vegan blueberry cobbler recipe. No need to thaw your frozen blueberries, either. Just sub them in!


Recipe Card.

baked vegan blueberry cobbler with ice cream

Easy Vegan Blueberry Cobbler

Joanne Molinaro
The perfect summer recipe is so easy, you'll make this one over and over!
5 from 5 votes
Prep Time 10 minutes
Cook Time 55 minutes
Course Dessert
Cuisine American
Servings 9 servings

Ingredients
  

Blueberry Filling.

  • 4 1/2 cups ripe blueberries (fresh or frozen)
  • 2 tbsp flour (can sub in corn starch)
  • 1/3 cup organic cane sugar
  • 2 tsp lemon zest

Biscuit Topping.

  • 1 1/2 cup all purpose flour (can sub in gluten-free flour or see gluten-free recipe card)
  • 6 tbsp cold vegan butter, cubed
  • 2 1/4 tsp baking powder
  • 1 tbsp organic cane sugar
  • 1/4 tsp sea salt
  • 1/4 tsp ground cardamom
  • 3/4 cup vegan sour cream
  • 3 tbsp plant milk
  • 1 tbsp maple syrup

Instructions
 

  • Preheat your oven to 375° F.

Make the Blueberry Filling:

  • To a 10.5" baking dish, add your blueberries, flour, sugar, and lemon zest. Toss the ingredients so they are well combined and set aside.

Make the Biscuit Topping:

  • Add your flour to a large bowl. To it, cut in the cold vegan butter, using your hands or a pastry cutter, until the butter is fully incorporated (not melted) and you achieve a crumbly texture (refer to photos above).
  • Add in baking powder, sea salt, ground cardamom, and vegan sour cream. Using a spatula or wooden spoon, mix the ingredients together until the dry ingredients are just moistened (don't over-mix).

Assemble the Cobbler:

  • Using an ice cream scooper or a spoon, scoop 2-inch dollops of the biscuit batter on top of your blueberry mixture. You will NOT have enough batter to cover the entire mixture (if you made this correctly!). There should be blueberries visible. If you want, you can use the back of a spoon to spread the batter out, a bit.
  • Whisk together the plant milk with your maple syrup. Using a pastry brush or a spoon, coat the tops of your biscuits with this mixture.
  • Place the cobbler in the preheated oven on the center rack. Bake for approximately 50 to 55 minutes, until the cobbler is golden brown and the blueberries are bubbling.
  • Allow the cobbler to rest for at least 20 minutes to allow the filling to set. Serve as is or with ice cream!
Keyword vegan blueberry cobbler
Tried this recipe?Let me know how it was!

Gluten-Free Recipe Card

hero image of vegan blueberry cobbler in pan

Easy Vegan and GLUTEN-FREE Blueberry Cobbler

Joanne Molinaro
The perfect summer recipe is so easy, you'll make this one over and over!
5 from 4 votes
Prep Time 10 minutes
Cook Time 55 minutes
Course Dessert
Cuisine American
Servings 9 servings

Ingredients
  

Blueberry Filling.

  • 4 1/2 cups ripe blueberries (fresh or frozen)
  • 2 tbsp corn starch (can substitute potato starch)
  • 1/3 cup organic cane sugar
  • 2 tsp lemon zest

Gluten-Free Biscuit Topping.

  • 2/3 cup bleached almond flour
  • 2/3 cup sweet or glutinous white rice flour (do NOT sub in regular white rice flour)
  • 1/4 cup potato starch
  • 6 tbsp cold vegan butter, cubed
  • 2 1/4 tsp baking powder
  • 1 tbsp organic cane sugar
  • 1/4 tsp sea salt
  • 1/4 tsp ground cardamom
  • 3/4 cup vegan sour cream
  • 3 tbsp plant milk
  • 1 tbsp maple syrup

Instructions
 

  • Preheat your oven to 375° F.

Make the Blueberry Filling:

  • To a 10.5" baking dish, add your blueberries, corn starch, sugar, and lemon zest. Toss the ingredients so they are well combined and set aside.

Make the Biscuit Topping:

  • Add your almond flour, white rice flour, and potato starch to a large bowl. To it, cut in the cold vegan butter, using your hands or a pastry cutter, until the butter is fully incorporated (not melted) and you achieve a crumbly texture.
  • Add in baking powder, sea salt, ground cardamom, and vegan sour cream. Using a spatula or wooden spoon, mix the ingredients together until the dry ingredients are just moistened (don't over-mix).

Assemble the Cobbler:

  • Using an ice cream scooper or a spoon, scoop 2-inch dollops of the biscuit batter on top of your blueberry mixture. You will NOT have enough batter to cover the entire mixture (if you made this correctly!). There should be blueberries visible. If you want, you can use the back of a spoon to spread the batter out, a bit.
  • Whisk together the plant milk with your maple syrup. Using a pastry brush or a spoon, coat the tops of your biscuits with this mixture.
  • Place the cobbler in the preheated oven on the center rack. Bake for approximately 50 to 55 minutes, until the cobbler is golden brown and the blueberries are bubbling.
  • Allow the cobbler to rest for at least 20 minutes to allow the filling to set. Serve as is or with ice cream!
Keyword vegan blueberry cobbler
Tried this recipe?Let me know how it was!

Questions & Comments

July 3, 2024

Join The Discussion

July 3, 2024

  1. Amita says:

    5 stars
    DELICIOUSSS!!! I made this yesterday and I have shared this recipe with the fam plus friends. I have to share with my friends else will eat the whole tray myself 🙂 Thank you

    • Joanne Molinaro says:

      HAHAHAHA omg i can SO RELATE to this comment!!! Especially if there’s ice cream nearby—this will go QUICK!!!

  2. Rachel says:

    5 stars
    Mm, mmm, mmmm!! Delicious. I would say perfect. Not sure we tasted any cardamom (maybe we’ll increase the amount next time), but the lemon peel with the blueberries… and it wasn’t too sweet… YUM! I made a gluten-free version to accommodate a guest, expecting not to enjoy that aspect of it, but it was great. Perfect to celebrate the 4th of July, or any day. Thank you Joanne!

    • Joanne Molinaro says:

      Cardamom is such a strong flavor and I really wanted to make sure no one would be thrown off by it. But definitely add 1/4 to 1/2 tsp more for a little more of that roundness! I’m so so glad you enjoyed this Rachel!! When blueberries are in season, there is no BETTER way to enjoy them (other than by the handful)!

  3. Cari Dandy says:

    5 stars
    Hi Joanne, thanks for the recipe! I made this cobbler yesterday for our July 4th family get together. Loved the lemony blueberry flavor and the cobbler itself was tasty. I would recommend doing more blueberries (maybe 6-7 cups) and less cobbler topping. It turned out more like a large biscuit on the top of each portion. But it was delicious!

    • Joanne Molinaro says:

      Hey Cari! Thanks so much for the comment and the suggestion. I’m super SUPER excited that you shared this with your family yesterday! As to the thought–curious whether you tried the GF recipe or the regular one and whether you used the 10.5″ round baking dish? I’ve tried this recipe with more blueberries once and it ended up being too much blueberry for me and I’m wondering if it’s a function of the size of your baking receptacle (and the resulting depth v surface area). Maybe I could put something in the notes about adding more blueberries and a bit more flour if you REALLY like the filling and not as much cobbler topping…! Either way, thanks again for weighing in!!

  4. Ok Kim says:

    Can’t wait to try this recipe! Can you use frozen blueberries for this recipe? Thanks

5 from 5 votes (2 ratings without comment)

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