Dairy Free Blueberry Cobbler

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(11)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the filling

6 cups fresh or frozen blueberries
½ cup granulated sugar
2 tbsp cornstarch
1 tbsp fresh lemon juice
½ tsp lemon zest
¼ tsp ground cinnamon

For the topping

1 ½ cups all-purpose flour
3 tbsp granulated sugar
1 ½ tsp baking powder
¼ tsp salt
6 tbsp unsalted butter, cold and cut into small cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
1 tsp turbinado sugar or granulated sugar

For serving

vanilla ice cream or whipped cream, for serving (optional)
Can be omitted
vanilla ice cream

Instructions

1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
2
In a large mixing bowl, combine the blueberries, 1/2 cup granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Stir until the berries are evenly coated, then pour the mixture into the prepared baking dish and spread into an even layer.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!