Baking, Breakfast, Dessert, Summer, Vegan

Vegan Blueberry Thyme Cobbler

This vegan blueberry thyme cobbler is the perfect summer dessert. Sweet thyme scented blueberry filling, crisp, buttery biscuits all served with a big scoop of vanilla ice cream. Made with simple plantbased ingredients and ready to eat in under an hour!

Vegan blueberry thyme cobbler

So I know that despite all this warm weather, it’s not technically summer yet… we’ve actually got quite a ways to go, but that’s not going to stop me from making all the blueberry desserts! I’m pretty excited to share this blueberry thyme cobbler because it’s one of my favorite desserts, especially when the weather starts getting warming.

Why I love this vegan blueberry cobbler recipe:

  • The TEXTURE. Those biscuits get super crunchy on top and stay chewy underneath, while the blueberry thyme filling is nice and thick, but the blueberries still hold their shape so they kind of burst in your mouth. Yum.
  • It’s ready to eat in less than an hour and it’s great for a crowd… or just a saturday morning. Or anytime really.
  • It’s different. While I unfortunately did not invent blueberry cobblers, the thyme adds a unique flavor to the whole dessert.
Vegan blueberry thyme cobbler

What You’ll Need to Make This Vegan Blueberry Cobbler Recipe

All purpose flour: I haven’t tested this recipe with any other types of flour, so I wouldn’t recommend making any substitutions.

Baking powder: This helps make the biscuits light and flaky. Make sure you use fresh baking powder (check the expiration date) for best results.

Vegan butter: For those wonderful flaky layers, my favorite brand of vegan butter is Earth Balance. You can buy them in sticks as opposed to a tub, making it super easy to cube up.

Coconut cream: This is kind of the secret ingredient… Most traditional biscuit recipes call for some sort of heavy cream and it turns out that coconut cream is the perfect substitute for achieving crispy rich biscuits. I recommend placing a can of unsweetened, full fat coconut milk in the refrigerator a few hours before you make the cobbler. This makes it easier to remove the cream from the top. In addition to the cream, you’ll need about 1/4 cup of the liquid underneath so don’t throw it out!

Blueberries: I have only tried this recipe using fresh blueberries, however I’ve made other types of crisps and cobblers with frozen and they turned out great. Just make sure you allow them to thaw before baking and you may need to add a few more minutes to the cook time.

Lemon: I love the lemon blueberry thyme combo so much. For this vegan blueberry cobbler, you’ll need both lemon juice and zest for the filling.

Thyme: I recommend using fresh thyme for this recipe, but dried can work in a pinch. If you’re really not feeling it, the thyme can also be omitted.

Sugar: One thing I love about this recipe is that it’s not too sweet. You’ll need under a cup of granulated sugar for the whole dessert. The biscuits also get sprinkled with sugar right before baking for extra crunch.

Cornstarch: To make the blueberry mixture extra thick, I like to use cornstarch. You can also substitute an equal amount of flour for the same results.

Vegan blueberry thyme cobbler

How to Make Vegan Blueberry Cobbler

  1. Make the biscuit dough: First whisk together the flour, sugar and baking powder. Then add in your cold cubed butter. I like to use a fork to press the mixture against the sides of the bowl until a pebble like texture forms. Now it’s time to add in that coconut cream. While the butter should be cold, it’s easiest to incorporate the cream if it’s at room temperature. Start with about 1 cup of coconut cream and add in another 1/4 cup of the liquid. Continue to mix until a rough dough forms. It will be pretty sticky.
  2. Roll and cut the biscuits: To achieve those delicious flaky layers, it’s important that you fold the biscuit dough. Start by rolling out your dough onto a heavily floured surface and shape into a rectangle about 1 inch thick. Dust the dough with flour and use a spatula or bench scraper to fold it over itself in half. Dust all around with flour and press it into a 1 inch rectangle again. Repeat this four more times. If you mess up the first few times that’s ok, just try again until you get about five good folds. Shape the dough into one more rectangle and cut out your squares. Place these on a tray and chill them while you make the filling.
  3. Make the filling: Compared to the biscuits, this is super simple. Just mix everything together in a bowl and pour into your baking dish. I used a 10 inch enameled cast iron skillet.
  4. Bake and Serve: Arrange your chilled biscuits on top and brush them with a mixture of coconut milk and honey so they brown nicely in the oven. Sprinkle generously with sugar and bake the cobbler for about 25-30 minutes. You’ll know it’s done when the biscuits are golden brown and the filling is bubbling. Serve fresh with vanilla ice cream or whipped cream. Enjoy!
Vegan blueberry thyme cobbler

Tips For Success

  • If you’ve chilled your can of coconut milk, remove the cream and let it come to room temperature so it’s easier to incorporate into the dough. You can also place it in the microwave for 15 seconds or so to soften it. Just make sure it’s not warm as this will melt the butter and make the dough difficult to work with.
  • For any leftovers, transfer the cobbler to an airtight container. It can be stored in the refrigerator for up to 5 days. Reheat in the microwave or eat cold.
  • To make this ahead of time, mix the blueberry filling and cut the biscuits the day before. Refrigerate until ready to use then assemble the componentes in your baking dish and bake. It may take a little longer because the ingredients are cold.

More Vegan Dessert Recipes to Try:

Made this recipe? Tag @wandering_chickpea on Instagram and follow along on Pinterest for more delicious recipes!

Yield: 6 servings

Vegan Blueberry Thyme Cobbler

Vegan blueberry thyme cobbler

This hearty blueberry cobbler layered with a sweet blueberry thyme filling and crisp buttery biscuits. Serve fresh with a scoop of vanilla ice cream for the perfect summer treat.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


For the biscuits

  • 2 cups flour + more for dusting
  • 1 tbsp baking powder
  • 1/4 cup granulated sugar + more for sprinkling
  • 1/2 cup vegan butter, chilled and cubed
  • 1 1/4 cup + 2 tbsp coconut cream
  • 1 tbsp honey

For the filling

  • 5 cups fresh blueberries
  • 1/3 cup granulated sugar
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 1/2 tbsp corn starch
  • 1 tbsp thyme, fresh or dried


  1. Preheat the oven to 425° F
  2. In a large mixing bowl, whisk together the flour and baking powder. Add in the cold butter and use a fork to work the mixture into small pebbles.Pour in 1 1/4 cup coconut cream and mix until a rough dough forms. It will be quite sticky.
  3. Transfer the dough to a heavily floured work surface and dust with more flour. Use your palms to shape the dough into a 1 inch thick rectangle. Use a benchsracper or spatula to fold the dough over itself, dusting with flour underneath to prevent sticking. Reform the the rectangle and repeat this process 4 more times.
  4. Once you have developed layers in the dough, use a sharp knife to cut the slab into squares. you should end up with about 10 squares. Place the squares on a floured baking sheet or tray and place in the fridge to chill while you make the fliing.
  5. In a large bowl, combine all filling ingredients. Pour into a 10" skillet or 9x13 baking dish. Arrange the biscuits on top.
  6. Whisk together 2 tbsp coconut milk and honey. Brush over biscuits and sprinkle generously with sugar. Bake for 25-30 minutes or until the bicuits are a deep golden brown and the filling is bubbling around the edges. Serve warm with vanilla ice cream or whipped cream.


*Coconut cream is the white solid part in a can of full fat, unsweetened coconut milk. For the best texture, I like to used about 1 cup of solid cream and a 1/4 cup of the liquid underneath.

Recipe adapted from Bon Appetit

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 476Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 372mgCarbohydrates: 78gFiber: 4gSugar: 38gProtein: 6g

All nutritional info is an estimation

Did you make this recipe?

Please leave a review below and tag @wandering_chickpea on Instagram!

Leave a Reply