This vegan blueberry cobbler is such a classic recipe! A comforting and super-easy dessert loved by all and pretty much foolproof when it comes to cooking skills. You can use different berries if you want to experiment a bit!
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Breakfast, Dessert
Cuisine: American
Servings: 8
Calories: 178kcal
Author: World of Vegan
Ingredients
For the berries:
4cupsfrozen blueberries
3tablespoonsgranulated sugar
1teaspoonlemon zest
2tablespoonslemon juice
1tablespooncornstarch
For the topping:
1cupall-purpose flour
1teaspoonbaking powder
¼teaspoonsalt
2tablespoons+ 3 tablespoons of granulated sugar
¼cupcold vegan butter
1cupplant-based milk(any type)
Instructions
Preheat oven to 350 degrees F.
Place blueberries in a baking dish and sprinkle on the sugar, lemon zest, and lemon juice. Mix with a spoon and allow to sit as you prepare the dough.
To make your dough: In a medium mixing bowl, add the flour, baking powder, salt and 2 tablespoons of sugar and whisk until throughly mixed. Cut in the butter. Do do this, cut the butter into small chunks using a sharp knife, taking care not to melt the butter. Add the chopped butter to the flour mixture, and working quickly with dry hands, massage the butter and flour mixture together until incorporated and only small chunks of butter remain. Finally, add the plant-based milk and mix with a spoon to form a thick dough.
Using the spoon, add dollops of the dough on top of the blueberry mixture in the baking dish, leaving some spots exposed. This doesn't have to look neat and even—cobblers should have a rustic look!
Bake for 50 minutes, or until the dough turns a very light golden color and a toothpick inserted into the middle of the dough comes out clean. Remove from the oven and allow cool.
Serve with a scoop of vegan vanilla ice cream (or vegan whipped cream) and enjoy!
Notes
If you have leftovers, this cobbler can be stored in the fridge and reheated in the oven or microwave. It's still delicious the next day!