Vegan Blueberry Cobbler

Total time1 hr 10 min

Prep time15 min

Cook time45 min

Juicy blueberries simmer down into a jammy, ruby-hued filling, brightened with fresh lemon juice, a whisper of zest, and a touch of cinnamon, then thickened with cornstarch until it's glossy and spoonable. Over the top goes a rustic, biscuit-style dough dropped in craggy mounds, finished with a scatter of coarse turbinado sugar for crunch and shimmer. As it bakes, the topping turns deep golden and the fruit bubbles up through every gap, filling the kitchen with that unmistakable warm-berry smell. A short rest out of the oven lets the filling settle into that perfect, spoon-clinging texture before you dig in. This one's a genuinely easy, crowd-pleasing dessert to keep on hand, and it fits neatly into a vegan spread without missing any of that classic cobbler comfort.

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Ingredients

6 servings

For the filling

6 cups fresh or frozen blueberries
Wyman Wild Blueberry - 15 OZ Dole Blueberries Signature SELECT Blueberries Whole Unsweetened - 48 Oz Signature SELECT Blueberries Whole Unsweetened - 12 Oz Earthbound Farm Organic Blueberries
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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 plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 tsp turbinado sugar or granulated sugar

For serving

vanilla ice cream or whipped cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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.

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