Bursting Vegan Blueberry Cobbler With a Golden Biscuit Crust

I made this Vegan Blueberry Cobbler for my aunt’s garden party last month. The blueberries burst under the golden biscuit, and my sister loved it.

Delicious Vegan Blueberry Cobbler Recipe

This fruit-filled cobbler is made with ripe blueberries, a hint of lemon, and a fluffy biscuit topping. The cobbler takes about an hour to prepare and bake, serving about 6 people.

Ingredients

• 4 cups fresh or frozen blueberries
• 1/4 cup maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon cornstarch
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup coconut oil or vegan butter, melted
• 1/4 cup almond or oat milk
• 1/4 cup brown sugar (optional for sweetness)
• Additional coconut oil for greasing the baking dish

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a baking dish with a bit of coconut oil.
2. Prepare the Blueberry Filling: In a large bowl, combine blueberries, maple syrup, lemon juice, lemon zest, cornstarch, cinnamon, and salt. Gently toss until blueberries are evenly coated. Pour this mixture into the prepared baking dish.
3. Make the Biscuit Topping: In another bowl, mix flour, baking powder, and brown sugar. Stir in melted coconut oil and almond milk until just combined. The batter should be thick but pourable.
4. Assemble the Cobbler: Spoon the biscuit batter over the blueberry filling in the baking dish. Don’t worry about covering completely; some blueberries can peek through.
5. Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes or until the biscuit topping is golden brown and the blueberries are bubbling.
6. Cool and Serve: Allow the cobbler to cool for a few minutes before serving warm. Enjoy on its own or with a scoop of vegan ice cream for a special treat.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Nutrition Information

• Servings: 6 servings
• Calories: 210kcal
• Fat: 7g
• Protein: 2g
• Carbohydrates: 36g

I keep the cobbler covered at room temperature for up to two days, or in the fridge for up to four days. The stay juicy, and I let scoops come to room temperature before serving.