Bubbling thick blueberry pie filling covered with buttery and golden cobbler. This is The Best Blueberry Cobbler and it's both vegan and gluten-free friendly. You only need a handful of ingredients that are affordable and found anywhere. This Easy Vegan Blueberry Cobbler is a true crowd pleasure. Everyone in your home will love it!
Vegan Blueberry Cobbler Ingredients
- Butter: To keep this easy blueberry cobbler recipe vegan, we use plant butter. If you are not vegan or dairy-free, regular butter will also work.
- Sugar: We recommend using organic cane sugar to sweeten the homemade blueberry cobbler filling.
- Flour: We recommend using regular or gluten-free all purpose flour in this recipe. Our favorite gluten-free all purpose flour is King Arthur Measure for Measure.
- Blueberries: Feel free to use either fresh blueberries or frozen wild blueberries in this delicious vegan blueberry cobbler recipe.
- Baking Powder: Gives our cobbler batter a little rise.
- Maple Syrup: To lightly sweeten our cobbler batter.
- Milk: To keep this easy blueberry cobbler recipe vegan, we use plant-milk such as unsweetened almond milk or oat milk. If you are not vegan or dairy-free, regular milk will also work.
How To Make The Best Blueberry Cobbler
Step 1: Preheat the oven and grease a pie dish. Then, make the blueberry cobbler filling by adding vegan butter into a saucepan. Once melted, add the blueberries and sugar. Cook, stirring, until the berries are bubbling. Add the flour and mix until a thick cobbler filling is formed. Remove from the heat.
Step 2: Make the cobbler batter by mixing the melted vegan butter, plant milk, sugar, vanilla extract, and baking powder together. Add the flour and oats and mix until a batter is formed.
Step 3: Transfer the berries into the pie dish and then top with the cobbler batter. Bake until golden and then serve warm with vegan vanilla ice cream.
Frequently Asked Questions
Yes! Try my Vegan Blueberry Oatmeal Crumble!
We recommend keeping the cobbler refrigerated and reheating each serving in the microwave. It should last in the fridge for 3-5 days.
Yes! Try my Vegan Peach Cobbler!
Vegan Blueberry Cobbler
Ingredients
Vegan Blueberry Cobbler Filling
- 3 cup frozen wild blueberries
- ¼ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ½ cup organic cane sugar
- 2 tablespoon vegan butter
Vegan Blueberry Cobbler Dough
- ¾ cup oat or almond milk
- ⅓ cup melted vegan butter
- ⅔ cup organic cane sugar
- 2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ⅔ cup old fashioned oats
Instructions
- Preheat the oven to 375. Grease a pie dish with non stick baking spray or vegan butter.
- Begin by making the blueberry cobbler filling. In a large saucepan, add 2 tablespoon of vegan butter and cook until melted and bubbling. Add the blueberries and sugar and cook, stirring, for 5-7 minutes or until the blueberries are bubbling. Finally, stir in the flour and then remove the pan from the heat.
- Next, make the blueberry cobbler batter. In a medium mixing bowl, mix the oat or almond milk, melted vegan butter, sugar, vanilla, and baking powder together. Then, add the flour and oats and mix until a batter forms.
- Transfer the blueberry cobbler filling into the greased pie dish and then drizzle the top with the cobbler batter.
- Bake in the oven for about 30 minutes or until the blueberries are bubbling and the crust is golden. Option to broil for 1 minute at the end to give the cobbler more of a golden color. Enjoy warm with vegan vanilla ice cream.
Video
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Christine says
Can the dough be made ahead of time and refrigerated until ready to bake?
Jillian says
Hi Christine! I think that should work. If the dough is too solid for the cobler you can always add a splash of almond milk to thin it out again.
Crystal says
Can it be made with unfrozen blueberries ?
Jillian says
Hi Crystal, I think that should be fine!
Suzanne says
Can soy milk be used instead of almond or oat milk?
Jillian says
Absolutely!
SUSAN says
DO YOU KNOW IF IT IS POSSIBLE TO USE AVOCADO OR OLIVE OIL IN PLACE OF THE VEGAN BUTTER? THANK YOU!
Jillian Glenn says
That should work!