This nourishing and decadent blueberry cobbler is so easy, and SO delicious! The buttery biscuit topping is made with avocado oil and whole wheat flour for a more rustic, classic biscuit texture that is just sweet enough. No one will know it’s vegan!
If there is one fruit I eat a ton of all year round, it’s blueberries. I grow them in my garden AND buy them by the case in the summer. I buy giant bags of frozen blueberries the rest of the year. Blueberries are so incredibly nutrient-dense, juicy and satisfying that I’ll eat them any way I can – whether by the handful, in a cooling blueberry sorbet or this bonkers good blueberry cobbler.
I created this easy blueberry cobbler with flavour AND nutrition in mind. No one will know it’s vegan – honestly, the only difference between a regular cobbler and vegan one is the fat – but I wanted to imagine a blueberry cobbler so nourishing that you could eat it every single day. Because moderation is not my strong suit (I like daily treats!) I made the buttery biscuit topping with avocado oil, filled with heart healthy monounsaturated fats and it’s low in added sugar. The blueberries are so delicious that they don’t really need much!
I’ve also used whole wheat flour (you can totally swap all purpose if you prefer) but let me make the case for whole wheat for a moment! Yes, I’m a dietitian and I love getting that extra fibre in whenever I can – but my preference for whole wheat is actually from a flavour standpoint. The decadent blueberry layer is so rich that the more rustic flavour of the whole wheat biscuit is a perfect compliment.
But don’t worry…it doesn’t taste like “health food”. Would I do that to you? Nope, because this girl spent the 90s growing up on Vancouver Island, where I ate enough dusty carob cookies and flavourless spelt pies that I am maniacal about making plant-based recipes CRAVEABLE. No doubt my island hippie roots inspires the way that I cook – you’ll see it in my newest book Plant Magic – but I truly believe that healthy choices should be as exciting as standard fare.
And it shouldn’t take a ton of time. This blueberry cobbler is so easy to whip up – zero baking skills needed – less than 15 minutes of hands on time! All you do is toss the fruit with a tiny bit of sugar, lemon and cornstarch, then mix up the biscuit batter in one bowl and drop it on the blueberries. The oven does all the work.
Despite not having any butter, the cobbler topping has a proper biscuit texture, for a more classic cobbler. I’ve seen a lot of cobblers online that are more like a cake batter on top of the blueberries but I’m a stickler for a true biscuit. Another thing I’ve got, ahem, opinions on: the biscuit topping shouldn’t completely cover the fruit. Instead, you want a cobbled, uneven topping that allows the juicy fruit to bubble through.
And before you ask…yep, you could totally make this with fresh or frozen blueberries or honestly, any other juicy fruit you have on hand. Something that’s gonna sauce up nice, like ripe peaches or nectarines, blackberries, overripe plums…it’s going to be delicious no matter what.
How to make this easy vegan blueberry cobbler
This is the kind of effortless yet impressive summery dessert that I live for: not a lot of ingredients, unfussy prep and very little hands on time. Here’s the basic rundown…the full recipe is at the bottom of the post!
First, gather your ingredients: you’ll need just 9 ingredients (told you it was easy!). Fresh or frozen blueberries, sugar, whole wheat flour, lemon juice, cornstarch, baking powder, avocado oil, plant milk and vanilla…plus salt. I never count the salt!
Step One: Line a 9 x 9 baking dish with parchment paper for easier clean up. Then, RIGHT in the baking dish, toss the blueberries with cornstarch, salt and sugar. How many blueberries you use depends on you. I feel like 7 cups is my sweet spot, but if you like a higher ratio of biscuit, stick to 6 cups. Like it bursting with blueberries? Go for 8 cups and live your juicy life.
Step Two: In a medium bowl, stir together the whole wheat flour, sugar, baking powder, and salt. Then pour in the avocado oil, milk and vanilla and mix. It will look like a loose drop batter.
Step Three: Spoon the batter generously and haphazardly over the blueberries, leaving room for the blueberries to peek out…the dough won’t spread out a ton.
Step Four: Bake at 375F (190C) for 44-55 minutes, until the biscuits are golden and firm to the touch and the blueberries are juicy and bubbling. Wait ten minutes before serving so you don’t burn the roof of your mouth…it’s best warm but room temperature works too.
Serving company? Prep the cobbler earlier in the day and pop it into the fridge. Then you can bake it an hour before you want to serve it. It’s SO delicious all on its own, but a scoop of vegan vanilla ice cream or yogurt is delicious too.
Why blueberries are so so good for youNutrition is kinda weird. Trust me…I’m a dietitian. Why is it weird? Because I’m sure you’ve heard that blueberries are a “superfood” but if you look at their nutrition facts panel, they seem kinda standard? Like, yes there’s fibre, yes, there are vitamins…but what is it about blueberries we’re so gaga for?
It’s the phytochemicals…and the surprising amount of research we have on the health benefits of eating blueberries. Like improved gut health. Or blood pressure.
Blueberries are an excellent source of flavonoids, a type of plant compound also found in green tea, cocoa and greens, that is very well researched as an antioxidant and anti-inflammatory compound associated with longevity. Like, did you know that blueberries are exceptional for brain health?
The MIND diet, a well-researched dietary pattern for brain health, recommends weekly berry intake. So NOW you see why I want to eat my blueberry cobbler everyday.
More easy vegan blueberry recipes- 3 Ingredient Blueberry Sorbet
- 5 Minute Blueberry Spinach Smoothie (high in iron!)
- Almond Flour Blueberry Muffins (GF)
- Almond Flour Blueberry Scones
- Spinach Salad with Fresh Blueberries and Strawberries
Print
Rustic Vegan Fresh Blueberry CobblerThis nourishing and decadent blueberry cobbler is so easy, and SO delicious! The buttery biscuit topping is made with avocado oil and whole wheat flour for a more rustic, classic biscuit texture that is just sweet enough. Servings 6Equipment
- 9 x 9 inch square baking pan or another baking dish with 10 cup (2.4L) capacity
Ingredients
Blueberry Base
- 7 cups fresh or frozen blueberry use 6 cups for a higher pastry ratio, 8 cups for more fruit!
- 2 tablespoons cornstarch
- 2 tablespoons cane sugar or your favourite sweetener
- 1 tablespoon freshly squeezed lemon juice
Biscuit Topping
- ¾ cup whole wheat flour or sub spelt or all purpose
- ¼ cup cane sugar or your favourite sweetener
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup non-dairy milk I like soy or oat milk
- ¼ cup avocado oil or another neutral flavoured oil
- 1 teaspoon vanilla
Imperial – MetricInstructions
- Preheat oven to 375℉ (190℃). Line a 9 x 9 baking dish with parchment paper for easier clean up.
- Directly in the baking dish, toss the blueberries with cornstarch, salt and sugar until well coated. Set aside.
- In a medium bowl, stir together the whole wheat flour, sugar, baking powder, and salt. Then pour in the avocado oil, milk and vanilla and mix until combined. It will look like a loose drop batter.
- Spoon the batter generously and haphazardly over the blueberries, leaving room for the blueberries to peek out (see post above for visuals).
- Bake for 45-55 minutes, until the biscuits are golden, dry and firm to the touch and the blueberries are juicy and bubbling. Wait ten minutes before serving so you don’t burn the roof of your mouth…it’s best warm but room temperature is good too.
Notes
This cobbler will last very well, covered in the fridge, for about 3-4 days but I doubt that it will last that long!
Nutrition is kinda weird. Trust me…I’m a dietitian. Why is it weird? Because I’m sure you’ve heard that blueberries are a “superfood” but if you look at their nutrition facts panel, they seem kinda standard? Like, yes there’s fibre, yes, there are vitamins…but what is it about blueberries we’re so gaga for?
It’s the phytochemicals…and the surprising amount of research we have on the health benefits of eating blueberries. Like improved gut health. Or blood pressure.
Blueberries are an excellent source of flavonoids, a type of plant compound also found in green tea, cocoa and greens, that is very well researched as an antioxidant and anti-inflammatory compound associated with longevity. Like, did you know that blueberries are exceptional for brain health?
The MIND diet, a well-researched dietary pattern for brain health, recommends weekly berry intake. So NOW you see why I want to eat my blueberry cobbler everyday.
- 3 Ingredient Blueberry Sorbet
- 5 Minute Blueberry Spinach Smoothie (high in iron!)
- Almond Flour Blueberry Muffins (GF)
- Almond Flour Blueberry Scones
- Spinach Salad with Fresh Blueberries and Strawberries
Rustic Vegan Fresh Blueberry CobblerThis nourishing and decadent blueberry cobbler is so easy, and SO delicious! The buttery biscuit topping is made with avocado oil and whole wheat flour for a more rustic, classic biscuit texture that is just sweet enough. Servings 6Equipment
- 9 x 9 inch square baking pan or another baking dish with 10 cup (2.4L) capacity
Ingredients
Blueberry Base
- 7 cups fresh or frozen blueberry use 6 cups for a higher pastry ratio, 8 cups for more fruit!
- 2 tablespoons cornstarch
- 2 tablespoons cane sugar or your favourite sweetener
- 1 tablespoon freshly squeezed lemon juice
Biscuit Topping
- ¾ cup whole wheat flour or sub spelt or all purpose
- ¼ cup cane sugar or your favourite sweetener
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup non-dairy milk I like soy or oat milk
- ¼ cup avocado oil or another neutral flavoured oil
- 1 teaspoon vanilla
Imperial – MetricInstructions
- Preheat oven to 375℉ (190℃). Line a 9 x 9 baking dish with parchment paper for easier clean up.
- Directly in the baking dish, toss the blueberries with cornstarch, salt and sugar until well coated. Set aside.
- In a medium bowl, stir together the whole wheat flour, sugar, baking powder, and salt. Then pour in the avocado oil, milk and vanilla and mix until combined. It will look like a loose drop batter.
- Spoon the batter generously and haphazardly over the blueberries, leaving room for the blueberries to peek out (see post above for visuals).
- Bake for 45-55 minutes, until the biscuits are golden, dry and firm to the touch and the blueberries are juicy and bubbling. Wait ten minutes before serving so you don’t burn the roof of your mouth…it’s best warm but room temperature is good too.
Notes
This cobbler will last very well, covered in the fridge, for about 3-4 days but I doubt that it will last that long!
Equipment
- 9 x 9 inch square baking pan or another baking dish with 10 cup (2.4L) capacity
Ingredients
Blueberry Base
- 7 cups fresh or frozen blueberry use 6 cups for a higher pastry ratio, 8 cups for more fruit!
- 2 tablespoons cornstarch
- 2 tablespoons cane sugar or your favourite sweetener
- 1 tablespoon freshly squeezed lemon juice
Biscuit Topping
- ¾ cup whole wheat flour or sub spelt or all purpose
- ¼ cup cane sugar or your favourite sweetener
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup non-dairy milk I like soy or oat milk
- ¼ cup avocado oil or another neutral flavoured oil
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375℉ (190℃). Line a 9 x 9 baking dish with parchment paper for easier clean up.
- Directly in the baking dish, toss the blueberries with cornstarch, salt and sugar until well coated. Set aside.
- In a medium bowl, stir together the whole wheat flour, sugar, baking powder, and salt. Then pour in the avocado oil, milk and vanilla and mix until combined. It will look like a loose drop batter.
- Spoon the batter generously and haphazardly over the blueberries, leaving room for the blueberries to peek out (see post above for visuals).
- Bake for 45-55 minutes, until the biscuits are golden, dry and firm to the touch and the blueberries are juicy and bubbling. Wait ten minutes before serving so you don’t burn the roof of your mouth…it’s best warm but room temperature is good too.
Notes
The post Rustic Vegan Blueberry Cobbler appeared first on Desiree Nielsen.
