Vegan Blueberry Cobbler

Happy Sunday evening!

I am not a nutritionist, I don't have diet tips, I simply LOVE food and have a love for nourishing my body with healthy bites. I am a vegetarian and eat a pretty "vegan" lifestyle but don't get me wrong your girl has trouble surviving without cheese. 

I like to look for healthy options and ways of recreating some of my favorite treats that are fast and have an element of health to them. This cobbler was one that I found from  The Viet Vegan as I was searching for a vegan option for a cobbler. What I love most about this cobbler is that it is easy and fast, it took me only about 10-15 mins to get all of the ingredients mixed together and popped into the oven, being patient and smelling your kitchen fill up with the sweet smell of pastry and blueberries is the tough part.

So, here it is a yummy take on a traditional comfort food! I'm trying it with peaches next.

Thank me later :)

Vegan Blueberry Cobbler

10 min Prep Time | 50 min Cook Time | 1 hr Total Time


For the filling:

  • 1 lb blueberries (2 pints)
  • 2 tbsp lemon juice
  • 1/4 cup sugar
  • 2 tsp cornstarch

For the topping:

  • 1/2 cup vegan butter
  • 1/4 cup sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 2/3 cup soy milk
  • 1/4 cup raw sugar or turbinado sugar for sprinkling


  1. Preheat oven to 350ºF
  2. In a large mixing bowl, stir lemon juice, sugar, and cornstarch until combined. Stir in blueberries to coat, then transfer to a buttered pie pan. Set aside.
  3. To make the topping, either use a food processor or a pastry knife to cut the butter into the sugar, flour, and baking powder until the butter is pea-sized. Add soy milk and blitz or stir until a dough forms.
  4. Take rough patches of dough and spread over the blueberries. Leave little gaps by the edges and in the middle of the cobbler for the blueberry juices.
  5. Sprinkle the top with the raw or turbinado sugar to get a nice, crispy top.
  6. Bake for 50 minutes until the top is golden and crisp and the blueberries have released their juices. You may want to put a baking tray underneath to prevent the juice from bubbling over into your oven.
  7. Remove from heat and let cool on a wire rack. This cobbler is best enjoyed when fully cooled, but if you're impatient like me, feel free to dig in once cooled enough to eat with a scoop of vanilla ice cream. The blueberries will be extra juicy if not completely cooled, but it'll still taste delicious.