Vegan Blueberry Cobbler Recipe

Blueberry cobbler- a taste of summer.

Fresh blueberries = summer. And lucky for me these indigo-hued gems are not only gluten-free and chock full of antioxidants (every celiac goddess needs fistfuls of antioxidants, you know) but they're pretty much everything-free. So that shoots them right to the top of a certain allergy-prone goddess' Yum List. I've been plopping them into smoothies, scattering them in bowls of buckwheat flakes and simply munching on them straight from the colander. Ah. Blueberry heaven.

Insert hazy slo-mo flashback

Once upon a time- in the innocent and carefree days of living merely gluten-free- I used to make a delectable (and ultra-easy!) Summer Blueberry Crisp. And Sour Cream Blueberry Muffins to die for. Click on those recipes for some serious berry indulgence. Go ahead. I won't mind. I'll wait. I won't be jealous. Well. Maybe just a wee bit jealous, now that I am gluten and casein-free. Not to mention temporarily egg, soy, lemon, nut, legume, blah blah blah free.

Smash cut to: my tiny blue-tiled cocina

A note about how this works- my recipe amounts here are relative. And flexible. The thing is- with this kind of lots-of-things-free recipe, you wing it. You experiment. You use the ingredients that agree with you. If you use sugar, add brown sugar. If you do eggs and feel like throwing in a large happy free-range organic egg- do it, Darling. Why not?

Life is short.

I want you to be happy. I want you to enjoy your blueberries. Fall will be here before you know it.

Vegan blueberry YUM.

Vegan Blueberry Cobbler Recipe

As I mentioned above- use your own favorite ingredients. I've written the basic recipe with choices.


1 pint fresh organic blueberries, rinsed, tossed in a drizzle of raw agave nectar
1/2 cup sorghum flour- or your favorite gluten-free flour mix
1/2 teaspoon of fine sea salt
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
3-4 tablespoons raw agave nectar, to taste (or your favorite sweetener, to taste)
4 tablespoons coconut oil
1/2 cup vanilla soy, hemp, nut, or rice milk
1 teaspoon bourbon vanilla


Preheat oven to 350ºF. Lightly oil an 8x8-inch baking dish.

Pour the blueberries into the prepared baking dish.

In a mixing bowl, combine the dry ingredients with a whisk.

Combine the wet ingredients in a large measuring cup and pour into the dry mix.

Stir together to form a batter- if the batter appears too dry, add more a little more liquid one spoonful at a time. Add a tad more oil if you prefer more fat, as well.

Pour the batter- or drop by spoonfuls - onto the blueberries. Bake in the center of a pre-heated oven till the blueberries are bubbling and the top is firm and golden. At high altitude, this took about 30 minutes- start checking at 20 to 25 minutes if you are at lower altitude; and check the center with a wooden pick to make sure the batter is cooked through, if you need to.

This cobbler is best eaten warm- it's more fragile than a cobbler baked with eggs, so it falls apart easily, though the taste is good. If you do save some of it for later, I suggest reheating it briefly, to warm it.

Makes 4-6 servings.

Enjoy sugary treats in moderation. 
Gluten-Free Goddess advises consuming 
no more than 2 tablespoons of sugar a day. 

Karina's Notes:

Recipe may be doubled; I might add an additional 1/2 teaspoon of baking powder if I doubled it. Use a larger pan, of course.
Next time I will try Ener-G powdered egg replacer. I've been experimenting with it, and it seems to work well in these types of recipes. I would add replacer for 1 egg in this recipe.

To shave prep time, use your favorite all-purpose gluten-free baking mix and skip the leavening, salt and xanthan gum.
For vegans who are not wheat-free, use your favorite all-purpose flour in this recipe and skip the xanthan gum.


Jess said...

Yum! I have to say I'm kinda jealous ... I can't wait to try these ... when it is finally blueberry season ...

Abbi said...

think I could do it with peaches?

Allergic Girl said...

there's our spunky girl! nice blueberry delight!

Slacker Mom (aka Mrs. GF) said...

That looks wonderful.

You CAN do it! You go girl. :)

Nina said...

My Hodgson Mills package of Milled Flax Seed suggests that 1 Tbsp of flax plus 3 Tbsp of water can replace an egg. Then they add, Don't give up if your results aren't perfect the first time.
Maybe that would help.

Kalyn said...

Hooray, it's nice to see you baking something delicious sounding. By the way, great minds thinking alike and all that, but I finally bought some agave nectar and have been experimenting with it. I'm very impressed. I love the taste of it.

beth said...

This is an amazing recipe! I tried it just as written, except I replaced all of the nectar with honey. It was fantastic, and I definitely look forward to trying the recipe with peaches. It's the perfect comfort food (which I needed very much today!)

Karina Allrich said...

Thanks, you lovely people!

And yes, this type of batter-drop cobbler works with peaches, and lots of other fruits. Run wild. Play with it. Have fun.



Dani Spies said...

Yum..I love any thing that's warm and fruity. This looks delicious!!

Stephanie said...

Thanks for the great recipe! I cheaped out and bought frozen blueberries instead of fresh, and I could taste the difference. I recommend spending the couple of extra bucks for a tastier dessert.

Thanks again! I am a gf girl who also avoids dairy and sugar. So your recipes are right up my alley.

cloudscome said...

Oh thank you for this! I have blueberries in my freezer right now - picked last week. Thank you again!

Anonymous said...

Great recipe! Just served it today at a picnic. My son was the only allergy-prone one there and the other non-vegan/non-allergy prone loved it, too! I did use Ener-G egg replacer and used on 2 tablespoons of oil (safflower). Excellent and moist!

Karina Allrich said...

Thanks Dani, Stephanie and Cloudscome! :)

Hey Anon - Thanks you for returning to leave feedback - I love it when I hear someone's "take" on a recipe. I will try it with the egg replacer - so it didn't affect the flavor?



Shinscot said...

Just had to let you know I was so excited to come across this recipe when you posted -- something to use my sorghum flour in! Even better was that I managed to whip thisup in no time Sunday night (I love no-muss, no -fuss baking) and have a very yummy breakfast for the week.

I did cut the sorghum flour with a little bit of coconut flour for some natural sweetness and moistness. I also used plain white sugar as I don't have an aversion to it. Next time i make it, I'm thinking I will use brown sugar instead in the batter, and crush up some Mesa Sunrise flakes to mix in and give it that texture and crunch I like in a cobbler/crisp/crumble (yes, Alton Brown explained they are different, but around here, they all get lumped in the same category). I'll probably also use an egg instead of the oil since I'm not avoiding, and that bit of protein makes it a good excuse to continue eating it for breakfast. :)

Anonymous said...

Thanks for the recipe Karina.
I made it with coconut milk and sprinkled dessicated coconut on top. Delicious!

Karina Allrich said...

Yum on all the tweaks and additions.

Very cool!



Kleja said...

mmm, I made this today. It was very very very good!

Karina said...

Oh, Kleja- thanks! I'm really glad you liked it. :)

Naked Vegan Chef said...

I made this last night, with peaches and strawberries instead of blueberries. I subbed in unsweetened applesauce for the oil (did add about 1 tsp oil) and added 1.5 tbsp ground flax to the milk and let that sit for about 5 mins before adding the rest of the wet ingredients. It is so yummy! The topping is actually quite firm and bready, maybe the addition of the flax helped it not to be so delicate. We're new to this whole GF thing--vegan for about 3 years--so it's great to find fabulous treats that are easy and GF!

Karina said...

Hiya Naked Vegan Chef! Yum = peaches and strawberries. Sounds good with the flax and applesauce, too. Thanks for sharing your tips with our readers. :)


Karen said...

This recipe is delicious. My husband makes it all the time - lucky me! His variation is to add a little bit of corn meal and cut back a tad on the cinnamon. Either way - it is delicious. Thank you Karina!

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