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Vegan Blueberry Cobbler
www.theconsciousplantkitchen.comThe best Vegan blueberry cobbler with a cakey biscuit, slightly crunchy on top, and a delicious muddle of juicy blueberries.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-blueberry-cobbler/ or scan the QR code here ➡️
Servings: 8 servings
Calories: 274kcal
Ingredients
- 4 cups Blueberry
- ¼ cup Sugar or coconut sugar or erythritol if sugar-free
- 1 teaspoon Lemon Zest or orange zest (outer skin of the fruit finely chopped)
- 1 tablespoon Cornstarch
Cobbler batter
- 1 cup All-Purpose Flour
- ½ cup Sugar or coconut sugar or erythritol if sugar-free
- 1 teaspoon Baking Powder
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- ½ cup Dairy-Free Butter (Unsalted) melted
- 1 teaspoon Vanilla Extract
- 1 tablespoon Almond Milk or lemon juice
Instructions
- Preheat the oven to 350°F (180°C)
- Slightly oil a 9 x 13-inch pan with vegan butter or coconut oil. Add blueberries, sugar, cornstarch, and lemon zest and mix directly in the baking pan. Set aside.
- In a large mixing bowl, add flour, sugar, cinnamon, baking powder, and salt.
- In a separate bowl, combine melted vegan butter, vanilla, almond milk. Pour onto the dry ingredients and mix until a cookie-dough-like batter forms.
- Place scoops of the dough mixture on top of the blueberries. Spread with your fingers or spoon - it doesn't have to be perfect at all!
- Bake for 30-35 minutes in the center rack of the oven, until the biscuit is crispy, golden in color and blueberries are juicy and it is bubbly on the sides of the pan.
- To thicken the blueberry base, let cool for 20 minutes in the baking dish before serving.
- Serve with vegan vanilla ice cream or a dollop of coconut whipped cream
Storage
- Store in the fridge, cover the baking dish with wrap and refrigerate for up to 4-5 days.
- Rewarm before serving or serve cold.
Nutrition
Serving: 1serving | Calories: 274kcal | Carbohydrates: 50g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Sodium: 365mg | Potassium: 105mg | Fiber: 2g | Sugar: 33g | Vitamin A: 528IU | Vitamin C: 9mg | Calcium: 155mg | Iron: 1mg