American•indulgent

Easy Vegan Blueberry Cobbler

The perfect summer recipe is so easy, you'll make this one over and over!

Ingredients

Quantities are shown as originally provided.

4 1/2 cups ripe blueberries (fresh or frozen)
2 tbsp flour ((can sub in corn starch))
1/3 cup organic cane sugar
2 tsp lemon zest
1 1/2 cup all purpose flour ((can sub in gluten-free flour or see gluten-free recipe card))
6 tbsp cold vegan butter, cubed
2 1/4 tsp baking powder
1 tbsp organic cane sugar
1/4 tsp sea salt
1/4 tsp ground cardamom
3/4 cup vegan sour cream
3 tbsp plant milk
1 tbsp maple syrup

1
Preheat your oven to 375° F.
2
To a 10.5" baking dish, add your blueberries, flour, sugar, and lemon zest. Toss the ingredients so they are well combined and set aside.
3
Add your flour to a large bowl. To it, cut in the cold vegan butter, using your hands or a pastry cutter, until the butter is fully incorporated (not melted) and you achieve a crumbly texture (refer to photos above).
4
Add in baking powder, sea salt, sugar, ground cardamom, and vegan sour cream. Using a spatula or wooden spoon, mix the ingredients together until the dry ingredients are just moistened (don't over-mix).
5
Using an ice cream scooper or a spoon, scoop 2-inch dollops of the biscuit batter on top of your blueberry mixture. You will NOT have enough batter to cover the entire mixture (if you made this correctly!). There should be blueberries visible. If you want, you can use the back of a spoon to spread the batter out, a bit.
6
Whisk together the plant milk with your maple syrup. Using a pastry brush or a spoon, coat the tops of your biscuits with this mixture.
7
Place the cobbler in the preheated oven on the center rack. Bake for approximately 50 to 55 minutes, until the cobbler is golden brown and the blueberries are bubbling.
8
Allow the cobbler to rest for at least 20 minutes to allow the filling to set. Serve as is or with ice cream!