Vegan Blueberry Lemon Cobbler

Vegan Blueberry Lemon Cobbler

Prep Time: 10 min Cook Time: 50 min Total Time: 60 min Servings: 6

Growing up, my family attended a LOT of church potlucks, and (of course!) one of my favorite sections of the elaborate spread of crockpots and casseroles was the dessert section! There were always cookies, cakes, and pies - and then there was the endless line of incredible fruit cobblers! Oh buddy, was I a fan! With summer quickly approaching, I started thinking back to those potlucks and the memory of those delicious fruit cobblers struck me like a lightning bolt! I knew we absolutely had to create our own signature cobbler recipe! But rather than creating a cobbler that was loaded down with sugar, we worked to create one that balanced the natural sweetness of blueberries with the bright tartness of lemons. The result is a delicious cobbler that absolutely screams summer, but without requiring a ton of sugar! It's also definitely worth noting just how ridiculously easy it is to make! You can literally whip it together in under 10 minutes and throw it in the oven to bubble into an amazing dessert that will make you look like a baking pro! Show up to a summer barbecue with this dessert, and your friends and family will be begging you for more!


  • 5 tbsp vegan butter (We use Earth Balance!)
  • 3/4 cup all-purpose flour
  • 1/2 cup + 1 tbsp cane sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • Zest of 1 lemon (about 2 tbsp)
  • Juice of half a lemon (about 2 tbsp)
  • 1 bag (12 oz) of frozen blueberries, thawed


  1. Preheat oven to 350° F (175° C).

  2. Place butter in a 9 1/2-inch pie pan, and place pan in oven until butter is fully melted.

  3. Meanwhile, whisk the flour, 1/2 cup of cane sugar, baking powder and salt in a medium bowl until fully incorporated. Add unsweetened almond milk and vanilla extract and whisk until smooth. Finally, add lemon zest and lemon juice and whisk to incorporate. Tip: To make your life easier, try using a citrus press to quickly juice lemons!

  4. Pour the batter over the melted butter. Sprinkle blueberries evenly over the batter. Finish by sprinkling 1 tbsp of cane sugar evenly across the top of the mixture.

  5. Bake for 50-60 minutes until the top is golden brown. Remove from oven and allow to cool for 5 minutes. 

  6. Enjoy!


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