This blueberry cobbler is an easy vegan dessert that takes under 10 minutes to prepare. With sweet juicy berries and a tender biscuit topping, this old-fashioned berry cobbler is perfect served warm from the oven topped with a scoop of ice cream!
In a medium bowl, sift the flour, sugar, baking powder, cinnamon, and salt together. Whisk well. Cut in the vegan butter using a pastry cutter or two butter knives, working it into the flour until the largest pieces of fat are about the size of peas.
Stir the vanilla into the milk in the cup you measured in. Add the vanilla milk to the flour mixture, and gently stir just until the dough comes together. Do not overmix.
Place the blueberries into a 10” (25.4 cm) round baking dish or oven-safe skillet (see Notes for other baking dish size options). Toss the berries with the sugar, cornstarch, and lemon juice.
Assemble the Cobbler:
Scoop the biscuit batter all over the fruit - I use a large cookie scoop (3 tbsp/45 mL.) Keep in mind the larger the drop biscuits are, the longer they will take to bake through. Sprinkle coarse sugar over the biscuits.
Bake the cobbler for 45-65 minutes in the center of the middle oven rack, loosely covering with foil at around 35 minutes if the biscuits are browning already to prevent them from burning on top. For easy clean up, place an empty baking sheet or a layer of tin foil underneath the baking dish to catch any blueberry sauce spill over. The cobbler is baked when the biscuits are cooked through (use a fork to gently lift one in the center to check for uncooked batter) and the blueberries are bubbling in the center. Serve warm with dairy-free ice cream or whip, if desired.
Berries:If you have fresh blueberries to use up, you can definitely make this cobbler with fresh berries. Other types of berries, or a mixture of berries, will work in this recipe such as blackberries, strawberries, or raspberries. Keep in mind that overripe berries are juicier and so the filling may not be as thick. You may wish to add an extra tablespoon of cornstarch to the filling to make sure it thickens if your berries are super juicy.Baking Dish Options:To check the volume of your baking dish (the shape does not matter), use a liquid measuring cup - fill the baking dish until it is full. If it holds 1.5 qt/L, then it will work. For example, a 10"/24.5cm cake tin works well. Smaller, deeper baking dishes will take the cobbler longer to bake and the filling won't thicken as much. Larger size baking dishes work, such as 12" (31 cm) skillet, but the cobbler will naturally be shorter and will appear to have less cobbler topping. For larger baking dishes, reduce baking time to about 30-35 minutes.Storage & Reheating SuggestionsRefrigerator: Like most fruit desserts and berry pies, this old fashioned blueberry cobbler should stay fresh for a few days in an airtight container in the refrigerator. The biscuits will absorb some of the blueberry juices over time so their undersides will be somewhat like dumplings in texture.Freezer: Freeze baked cobbler for about 6 months - wrap the baking dish so it is airtight. Thaw overnight in the refrigerator then, place in preheated oven (350°F/177°C/gas mark 4) until the cobbler is heated through. The undersides of the biscuits will be more saturated with blueberry sauce. Thawing is essential especially if using ceramic or glass bakeware which will crack or shatter if frozen (or very cold) when placed into a hot oven.