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Vegan Blueberry Cobbler Recipe

This vegan version of the classic summer dessert is still full of all the best parts of sweet blueberries and warm cobbler.





Picture of blueberry cobbler plated with ice cream.

This easy blueberry cobbler recipe is a great breakfast idea!

Growing up my mom always made blueberry cobbler every year for my birthday breakfast, which is a tradition I still continue today. Each year I pull out the blueberries and make myself this nostalgic treat that always reminds me of my mom.

A summer dessert that is faster and easier to make than vegan cake.

One of the best benefits of a blueberry cobbler recipe is that it can easily be used as a breakfast or brunch idea. It is so easy, so simple, and somehow more acceptable for breakfast than a normal cake, ha!

Cleaning tip.

If your cake pan doesn't want to come clean, soak it for a few hours. The sugar crust will dissolve and then wipe right out.


Substitute for vanilla: If you're out of vanilla you can replace it with maple syrup! If you are also out of maple syrup you can use bourbon. Be sure not to use a peated whiskey! In this recipe you could also substitute the plain milk for vanilla flavored, be sure it is still unsweetened!

Substitute for cinnamon: You can use a small amount of nutmeg instead, or omit it completely.

Substitute for baking powder: You can use self-rising flour in place of the regular flour, or you can use 1 tsp of lemon juice with 1/2 tsp of baking soda.

Picture of the ingredients for blueberry cobbler including blueberries, flour, sugar, vanilla, etc.

Gather the ingredients and preheat oven to 350F/180C degrees.

Picture of the pan prepared with oil and sugar.

Prepare an 8x8in cake pan (20x20cm): Put 1 tbs of the 1/3 cup neutral-flavored in the pan and brush it around, being sure to work it into all corners. Using a spoon sprinkle some of the 3/4 cup sugar around the oiled pan until lightly covered. This should only use part of the sugar. Dump the remaining sugar and oil into a mixing bowl for the batter.

Picture of the batter in the mixing bowl ready to be whisked.

To the mixing bowl add the 1 cup flour, 3/4 cup non-dairy milk, 2 tsp baking powder, 1 tsp vanilla, 1/4 tsp salt, 1/8 tsp cinnamon and mix together until just blended.

Picture of vegan cobbler batter poured into the prepared pan.

Pour the batter into the prepared pan.

Picture of cobbler batter with blueberries spread evenly over the surface.

Sprinkle the blueberries evenly over the top.

Picture of the final dessert, fresh from the oven.

Put the pan in the oven and bake it for 40-50 minutes until golden brown.

Picture of a slice of blueberry cobbler with a scoop of vanilla ice cream.


What to serve with cobbler?

This would be a great addition to a full breakfast or brunch spread! Here are some ideas:

  • Coffee

  • Mimosas

  • Screwdrivers

  • Mint and Kiwi Daquiris

  • Tea

  • Breakfast Hash

  • Breakfast Casseroles

  • Big scoops of vanilla ice cream!


This cobbler can be stored in the fridge for 3-4 days. After the first day it will lose the crunchiness of the crust, but it will come free from the pan easily and become more similar to cake.


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