Vegan Blueberry Cobbler

With juicy blueberries and a buttery coconut oil biscuit topping, this easy homemade vegan blueberry cobbler is the perfect summer dessert! And is made even better with a scoop of your favorite vegan ice cream or whipped coconut cream!

Three ramekins filled with Vegan Blueberry Cobbler and vanilla ice cream.

Gather round my friends because today we talk a quintessential summer dessert in the form of this irresistible vegan blueberry cobbler.

We have some sweet, juicy, syrupy blueberries combined with a dreamy biscuit topping that’s soft and tender on the inside and slightly crisp on the outside.

And yes, it’s just as good as it sounds. Especially, especially, when served all warm from the oven topped with a scoop of vanilla ice cream or a dollop of whipped coconut cream. 

It’s total blueberry dessert bliss. 

Now, cobbler (which has a biscuit or cake-like topping as opposed to streusel) has loooong been one of my favorite easy desserts and I’ve been on a mission since having to ditch the dairy to create a blueberry version that’s just as good as the original.  

And this one does not disappoint. Thanks to some solid state coconut oil and full-fat coconut milk in the biscuits. And of course all those juicy delicious berries.

Not to mention that it’s excellent for the lazy days of summer as there’s just 15 minutes or less of prep. 

So let’s bake! 

{PS – You can also make this dreamy cobbler all year round. See the tips & tricks section below for how to use frozen berries instead of fresh.}

A mixing bowl with flour and a pastry cutter, and then unbaked Vegan Cobbler.

How To Make Vegan Blueberry Cobbler

Now, this simple vegan cobbler only takes a few minutes to get in the oven. Here’s how it goes down:

Prepare the filling. In a square baking dish, we’ll toss together plenty of blueberries, a little lemon juice, sugar, flour and vanilla.

Whisk the dry ingredients. Next, we’ll prepare the topping. In a large bowl, we’ll whisk together some flour, sugar, baking powder, salt and cinnamon.

Cut in the coconut oil. Then, we’ll add some solid state coconut oil to the bowl and use a pastry cutter to cut the oil into the flour, just like we would with regular butter. 

Add in the wet ingredients. Some full-fat coconut milk and vanilla get stirred in, just until the dough comes together. We’ll then pinch off chunks and drop over the blueberry filling. 

Bake until golden brown. Finally, it gets popped in the oven until the topping is lightly golden brown and the filling is bubbling. 

The hardest part? Waiting for it to cool down just a tad before digging in.

A white baking dish filled with Vegan Berry Cobbler with a serving spoon in the pan.

Three ramekins of Vegan Berry Cobbler topped with ice cream.

Tips & Tricks For This Vegan Berry Cobbler

  1. First things first. Let’s talk measuring out your flour for the cobbler topping. Fluff the flour in the bag / container, then scoop into your measuring cup with a spoon and level off. Don’t dunk your cup straight into the bag as you’ll likely use too much.
  2. Now, I haven’t tested it myself but you should absolutely be able to use a mix of berries in the filling. I think raspberries, blackberries and sliced strawberries would all be delicious. 
  3. Along those lines, you can use frozen berries if desired. DO NOT thaw them first! Add them straight from the freezer to the baking dish.
  4. A word on the coconut oil – you want it to be in full solid state form for this recipe – i.e. it needs to be scoopable and not at all runny / melted. If needed, pop your oil in the fridge until it reaches the right consistency. 
  5. And finally, I like to use either Whole Foods 365 (my favorite), Native Forest or Thai Kitchen brands for the coconut milk in this recipe. I find that those three work best when it comes to baked goodies. 

How To Store

Cobbler is definitely best enjoyed freshly made and served all warm and delicious from the oven. However! If you do have leftovers I suggest as follows:

Let the cobbler cool completely then cover with aluminum foil and keep on the counter at room temperature. It will stay like this for about 3 days.

When ready to enjoy, reheat the cobbler briefly in the oven (preferred method) or individual portions in the microwave. 

Two ramekins of Vegan Blueberry Cobbler with ice cream and a spoon in one dish.

Additional Vegan Dessert Recipes You Might Enjoy!

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Vegan Blueberry Cobbler

Vegan Blueberry Cobbler

Yield: about 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

With juicy blueberries and a buttery coconut oil biscuit topping, this easy homemade vegan blueberry cobbler is the perfect summer dessert!

Ingredients

For the filling:

  • 2 pints fresh blueberries
  • 2 tablespoons pure cane sugar or granulated sugar   
  • 1 tablespoon all-purpose flour
  • zest from 1 medium lemon
  • juice from ½ a medium lemon
  • 1 teaspoon vanilla extract
  • pinch of fine sea salt

For the topping:

  • 1 ½ cups all-purpose flour
  • ¼ cup pure cane sugar or granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup solid state coconut oil
  • ¾ cup canned full-fat coconut milk, well combined and chilled*    
  • ½ teaspoon vanilla extract

Instructions

    1. Preheat the oven to 375ºF.

For the filling:

  1. Add the blueberries to an 8x8 inch square baking dish, then sprinkle with the sugar, flour, lemon zest, lemon juice, vanilla and salt. Toss until combined then spread in an even layer. Set aside.

For the topping:

    1. In a medium bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Add in the coconut oil and use a pastry cutter to cut the oil into the flour, continuing until it resembles even-sized crumbs. Add in the coconut milk and vanilla, then mix until just combined (the dough should be a bit wetter than traditional biscuit dough). Pinch off chunks of the dough and drop over the blueberry mixture in the baking dish.  
    2. Bake for about 40 to 45 minutes, until the topping is lightly browned / cooked through and the fruit is bubbling.
    3. Remove from the oven and let stand for about 10 to 15 minutes, then serve topped with your favorite vegan ice cream or whipped coconut cream! 

Notes

*You want your coconut milk to be fully combined and not at all separated. I like to do as follows: Add 1 (14 ounce) can full-fat coconut milk to a small saucepan. Set over medium heat and cook, stirring frequently, until just combined and no longer separated (it doesn’t need to be hot!). Remove from the heat and let cool to room temperature, then pour into an airtight container and place in the fridge to chill. Give it a shake / stir before using. 

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 304 Total Fat: 13g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 211mg Carbohydrates: 44g Fiber: 3g Sugar: 21g Protein: 4g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.