Simple, practical, and full of everyday flavour, Vegan Blueberry Cobbler No Oil is a vegan, vegetarian American dessert made with fresh blueberries, lemon or lime zest, and lemon or lime juice in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Total time: 45 minutes
  • Yield: 8
  • Category: Dessert
  • Cuisine: American

Ingredients

Berries:

  • 3 cups fresh blueberries
  • 1 tsp lemon or lime zest
  • 2 tbsp lemon or lime juice
  • 2 tbsp coconut sugar

Biscuit Topping:

  • 3/4 cup unbleached all-purpose flour (, or a mix of whole wheat and all purpose)
  • 3 tbsp almond flour (, or use more flour to make nutfree)
  • 1.25 tsp baking powder
  • 1/3 tsp sea salt
  • 1/4 cup sugar
  • pinch of nutmeg
  • 3/4 cup full fat coconut milk ((half coconut cream and half thin milk from a can), see notes for subs)

Method

  1. Preheat the oven to 375 deg F (190 C). Add blueberries to a baking dish (8-9 inch) or cast iron skillet (8 inch). Add lemon zest, juice, sugar and mix well to coat.
  2. In a bowl, add the flours, baking powder, salt, sugar and spice and mix well.
  3. Add 1/2 cup of the coconut cream+milk mixture and mix in. Add more milk a tbsp to make a thick muffin like mix.
  4. Drop spoonfuls of the thick batter on the blueberries. Spread a bit to cover most but not all of the berries. Place the skillet on a baking sheet to catch any spill. Sprinkle a tsp of coconut sugar/other sugar on the batter (optional)
  5. Bake for 35 mins. Broil for half a minute for browning if needed
  6. Remove from the oven, let sit for a few mins.. Serve with ice cream or whipped coconut cream. Store: Refrigerate (after cooling completely) for upto 3 days.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.