Zesty, juicy, and bursting with flavor, blueberries are the star of these 18 vegan recipes perfect for any home cook. From quick breakfasts to decadent desserts, discover fresh, seasonal inspiration that’s both delicious and easy to make. Dive in and find your new favorite way to enjoy this vibrant fruit!
Vegan Blueberry Pancakes with Maple Syrup
Waking to a quiet kitchen, the morning light feels soft and forgiving, inviting a slow ritual of mixing and measuring. There’s something deeply comforting about the scent of blueberries warming in a pan, a simple promise of sweetness to start the day. These vegan pancakes, with their tender crumb and maple-kissed finish, are a gentle embrace for any morning, whether shared or savored alone.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1½ cups all-purpose flour
– 2 tablespoons organic cane sugar
– 1 tablespoon aluminum-free baking powder
– ½ teaspoon fine sea salt
– 1¼ cups unsweetened almond milk
– ¼ cup refined coconut oil, melted and cooled
– 1 teaspoon pure vanilla extract
– 1 cup fresh blueberries, rinsed and patted dry
– Pure maple syrup, for serving
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, organic cane sugar, aluminum-free baking powder, and fine sea salt until fully combined.
2. In a separate bowl, gently whisk the unsweetened almond milk, refined coconut oil, and pure vanilla extract until emulsified.
3. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined, being careful not to overmix; a few lumps are acceptable for tender pancakes.
4. Gently fold in the fresh blueberries, distributing them evenly without crushing.
5. Heat a non-stick skillet or griddle over medium-low heat (approximately 325°F) and lightly grease with a thin layer of refined coconut oil.
6. For each pancake, ladle ¼ cup of batter onto the skillet, spacing them apart to allow for spreading.
7. Cook for 2–3 minutes, or until bubbles form on the surface and the edges appear set and lightly golden.
8. Carefully flip each pancake using a wide spatula and cook for an additional 1–2 minutes, until the underside is golden brown and the center springs back lightly to the touch.
9. Transfer the cooked pancakes to a wire rack or warm plate, repeating with the remaining batter and greasing the skillet as needed.
10. Serve immediately, drizzled generously with pure maple syrup.
Here, the pancakes emerge with a delicate, cake-like texture that yields softly to the fork, each bite punctuated by the burst of warm blueberries. The subtle vanilla and coconut notes meld seamlessly with the rich maple syrup, creating a harmonious balance of flavors. For a creative twist, try layering them with a dollop of coconut whipped cream or a sprinkle of toasted pecans to add a delightful crunch.
No-Bake Vegan Blueberry Cheesecake
Kindly, as the afternoon light fades, I find myself drawn to the simplicity of a dessert that requires no oven, no fuss—just the quiet satisfaction of creating something beautiful with gentle hands. This no-bake vegan blueberry cheesecake is a testament to patience and care, a soft, creamy indulgence that comes together in moments of calm reflection, perfect for savoring slowly with a cup of tea or shared with loved ones on a lazy weekend.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 ½ cups raw almonds, finely ground
– ¼ cup pure maple syrup
– ¼ cup refined coconut oil, melted
– 2 cups raw cashews, soaked overnight and drained
– ½ cup full-fat coconut cream, chilled
– ⅓ cup fresh lemon juice
– ½ cup pure maple syrup
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– 2 cups fresh blueberries, rinsed and patted dry
– ¼ cup pure maple syrup
– 1 tablespoon fresh lemon juice
– 1 teaspoon arrowroot powder, dissolved in 1 tablespoon cold water
Instructions
1. In a medium mixing bowl, combine the finely ground raw almonds, ¼ cup pure maple syrup, and melted refined coconut oil until the mixture resembles wet sand.
2. Press the almond mixture firmly and evenly into the bottom of a 9-inch springform pan, using the back of a spoon to create a compact crust, then place it in the freezer to set for 15 minutes.
3. In a high-speed blender, combine the soaked and drained raw cashews, chilled full-fat coconut cream, ½ cup pure maple syrup, fresh lemon juice, pure vanilla extract, and fine sea salt, blending on high speed for 2–3 minutes until completely smooth and creamy, scraping down the sides as needed.
4. Pour the cashew filling over the chilled crust, smoothing the top with a spatula, and tap the pan gently on the counter to release any air bubbles, then return it to the freezer to set for at least 4 hours or until firm.
5. In a small saucepan over medium heat, combine the fresh blueberries, ¼ cup pure maple syrup, and 1 tablespoon fresh lemon juice, cooking for 5–7 minutes until the blueberries burst and release their juices, stirring occasionally.
6. Stir in the dissolved arrowroot powder mixture and continue cooking for 1–2 minutes until the sauce thickens slightly and coats the back of a spoon, then remove from heat and let it cool to room temperature.
7. Once the cheesecake is fully set, carefully remove it from the springform pan and spread the cooled blueberry compote evenly over the top, using a gentle swirling motion for a marbled effect if desired.
8. Chill the assembled cheesecake in the refrigerator for 30 minutes before slicing with a warm, sharp knife to ensure clean cuts.
Soft and velvety, this cheesecake melts on the tongue with a tangy brightness from the lemon and a rich, nutty depth from the cashews, while the blueberry compote adds a burst of sweet-tart flavor that lingers pleasantly. Serve it chilled with a sprinkle of edible flowers or alongside a dollop of coconut whipped cream for an elegant touch, making it a delightful centerpiece for any gathering or a quiet moment of indulgence.
Vegan Blueberry Oatmeal Cookies
Baking these vegan blueberry oatmeal cookies feels like a quiet afternoon ritual, where the gentle rhythm of mixing and folding becomes a meditative pause from the day’s rush. The scent of oats and fruit slowly warming in the oven wraps the kitchen in a comforting, familiar embrace, inviting a moment of simple, mindful creation. Each cookie emerges as a soft, wholesome treat, perfect for savoring with a cup of tea or sharing as a thoughtful homemade gift.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup coconut oil, solid at room temperature
- ¾ cup light brown sugar, packed
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ cup unsweetened almond milk
- 1 cup fresh blueberries, gently rinsed and patted dry
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium mixing bowl, whisk together the old-fashioned rolled oats, sifted all-purpose flour, baking soda, and fine sea salt until fully combined.
- In a separate large bowl, use an electric mixer on medium speed to cream the solid coconut oil and packed light brown sugar for 3 minutes, until light and fluffy.
- Add the pure maple syrup and pure vanilla extract to the creamed mixture, beating on low speed for 1 minute until smooth and incorporated.
- Gradually add the dry oat-flour mixture to the wet ingredients in three additions, mixing on low speed after each until just combined, being careful not to overmix.
- Pour in the unsweetened almond milk and mix on low speed for 30 seconds to create a cohesive, slightly sticky dough.
- Gently fold in the fresh blueberries using a silicone spatula until evenly distributed throughout the dough.
- Using a 1½-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
- Bake one sheet at a time in the preheated oven for 10–12 minutes, rotating the sheet halfway through, until the edges are lightly golden and the centers appear set.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
As the cookies cool, they develop a delightfully chewy texture with crisp edges, while the blueberries burst into pockets of tart-sweet juiciness that contrast beautifully with the earthy oats. Enjoy them warm with a dollop of coconut yogurt for a breakfast treat, or crumble them over dairy-free ice cream for an effortless dessert that feels both nostalgic and nourishing.
Vegan Blueberry Muffins with Lemon Zest
Years of baking have taught me that the simplest recipes often hold the most comfort, and on a quiet afternoon like this, the thought of warm, fragrant muffins feels like a gentle embrace. There’s something deeply soothing about the ritual of measuring and mixing, the quiet hum of the oven, and the promise of a tender, berry-studded crumb waiting at the end. Today, I’m drawn to the bright, cheerful combination of plump blueberries and sunny lemon zest, a vegan version that feels both nostalgic and wonderfully new.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
– 2 cups (240g) unbleached all-purpose flour, sifted
– ¾ cup (150g) granulated cane sugar
– 2 teaspoons aluminum-free baking powder
– ½ teaspoon fine sea salt
– 1 cup (240ml) unsweetened almond milk, at room temperature
– ⅓ cup (80ml) refined coconut oil, melted and cooled slightly
– 1 tablespoon apple cider vinegar
– 1 teaspoon pure vanilla extract
– 1 ½ cups (210g) fresh blueberries, rinsed and patted dry
– Zest of 1 large organic lemon, finely grated
Instructions
1. Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated cane sugar, aluminum-free baking powder, and fine sea salt until fully combined.
3. In a separate medium bowl, combine the room-temperature almond milk, slightly cooled refined coconut oil, apple cider vinegar, and pure vanilla extract, whisking vigorously for about 30 seconds until emulsified. Tip: Ensuring the almond milk is at room temperature prevents the coconut oil from solidifying upon contact, which helps create a smooth, even batter.
4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; a few streaks of flour are acceptable to avoid overmixing.
5. Gently fold in the patted-dry fresh blueberries and finely grated lemon zest until evenly distributed throughout the batter. Tip: Drying the blueberries thoroughly prevents them from sinking to the bottom during baking and helps maintain a vibrant color.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
7. Bake in the preheated oven for 20 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Tip: For optimal rise, avoid opening the oven door during the first 15 minutes of baking to prevent temperature fluctuations.
8. Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Vibrant with juicy blueberries and brightened by the citrusy spark of lemon zest, these muffins boast a tender, moist crumb that’s delightfully light yet satisfying. The subtle tang from the apple cider vinegar perfectly balances the sweetness, creating a complex flavor profile that deepens as they cool. Serve them slightly warm with a dollop of coconut yogurt or enjoy them as a portable breakfast, their delicate aroma a quiet reminder of simple, homemade joys.
Vegan Blueberry Chia Seed Pudding
Zestful mornings sometimes call for simplicity, a quiet moment with something nourishing that feels both indulgent and pure. This vegan blueberry chia seed pudding is that gentle pause, a creamy, jewel-toned creation that comes together with minimal effort for maximum reward.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups unsweetened almond milk
– 1/2 cup chia seeds
– 1/4 cup pure maple syrup
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 2 cups fresh blueberries, divided
– 1 tablespoon freshly squeezed lemon juice
Instructions
1. In a medium mixing bowl, combine the unsweetened almond milk, chia seeds, pure maple syrup, pure vanilla extract, and fine sea salt.
2. Vigorously whisk the mixture for 60 seconds to ensure the chia seeds are fully dispersed and not clumping.
3. Cover the bowl tightly with plastic wrap and refrigerate it for a minimum of 4 hours, or preferably overnight, until the pudding has thickened to a spoonable, gel-like consistency.
4. While the pudding chills, prepare the blueberry compote by combining 1 1/2 cups of the fresh blueberries and the freshly squeezed lemon juice in a small saucepan.
5. Cook the blueberry mixture over medium-low heat for 8-10 minutes, using a wooden spoon to gently mash the berries as they soften and release their juices.
6. Remove the compote from the heat and allow it to cool completely to room temperature, which will take approximately 30 minutes, before using or refrigerating.
7. Once the chia pudding has set, divide it evenly among four serving glasses or bowls.
8. Top each portion with a generous layer of the cooled blueberry compote.
9. Garnish each serving with the remaining 1/2 cup of fresh blueberries, scattering them over the compote.
10. Serve the pudding immediately, or cover and refrigerate for up to 3 days.
Here, the texture is a delightful contrast: the creamy, tapioca-like pudding base gives way to the vibrant, jammy compote and the pop of fresh berries. For a creative twist, layer it in a glass with dairy-free coconut yogurt or sprinkle with toasted coconut flakes for added crunch.
Vegan Blueberry Smoothie Bowl
Just now, as the afternoon light slants through my kitchen window, I find myself craving something both nourishing and gentle—a quiet moment with a bowl that feels like a soft pause. This vegan blueberry smoothie bowl is that pause, a blend of simplicity and vibrant color that invites you to slow down and savor each spoonful.
Serving: 1 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup frozen wild blueberries
– 1/2 cup unsweetened almond milk
– 1 ripe banana, peeled and sliced
– 1 tablespoon pure maple syrup
– 1/4 cup rolled oats
– 2 tablespoons raw almond butter
– 1/4 teaspoon ground cinnamon
– 1 tablespoon chia seeds
– 1/4 cup fresh blueberries, for garnish
– 1 tablespoon unsweetened coconut flakes, for garnish
Instructions
1. In a high-speed blender, combine 1 cup frozen wild blueberries, 1/2 cup unsweetened almond milk, 1 ripe banana (peeled and sliced), 1 tablespoon pure maple syrup, 1/4 cup rolled oats, 2 tablespoons raw almond butter, and 1/4 teaspoon ground cinnamon.
2. Blend the mixture on high speed for 45-60 seconds until completely smooth and creamy, scraping down the sides with a spatula halfway through to ensure even incorporation.
3. Pour the smoothie base into a shallow bowl, using the back of a spoon to spread it evenly.
4. Sprinkle 1 tablespoon chia seeds evenly over the surface of the smoothie base and let it sit undisturbed for 2 minutes to allow the seeds to begin absorbing liquid and creating a subtle gel-like texture.
5. Arrange 1/4 cup fresh blueberries and 1 tablespoon unsweetened coconut flakes artfully on top as garnish.
Now, this bowl offers a lush, velvety texture that melts slowly on the tongue, with the tart burst of blueberries balanced by the earthy warmth of cinnamon. For a creative twist, try drizzling it with a whisper of additional maple syrup or topping it with a sprinkle of cacao nibs for a hint of bitterness that contrasts beautifully with the sweetness.
Vegan Blueberry Scones with Almond Glaze
Perhaps there’s something quietly magical about a quiet morning, the kind where the light filters in softly and the world feels still enough to bake something tender and kind. These scones, with their gentle crumb and sweet-tart berries, are a small, nourishing ritual—a way to greet the day with a bit of warmth and care.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 18 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1/3 cup granulated cane sugar
– 1 tablespoon baking powder
– 1/2 teaspoon fine sea salt
– 1/2 cup cold vegan butter, cubed
– 3/4 cup unsweetened almond milk, chilled
– 1 teaspoon pure vanilla extract
– 1 cup fresh blueberries
– 1 cup powdered sugar, sifted
– 2 tablespoons unsweetened almond milk
– 1/4 teaspoon pure almond extract
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated cane sugar, baking powder, and fine sea salt until fully combined.
3. Add the cold, cubed vegan butter to the dry ingredients, using a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. In a separate small bowl, stir together the chilled unsweetened almond milk and pure vanilla extract.
5. Pour the almond milk mixture into the flour mixture, folding gently with a spatula until just combined and a shaggy dough forms—do not overmix to ensure a tender texture.
6. Gently fold in the fresh blueberries, being careful not to crush them, which helps maintain their juicy burst during baking.
7. Turn the dough out onto a lightly floured surface and pat it into a 1-inch-thick circle.
8. Use a sharp knife to cut the circle into 8 equal wedges, then transfer them to the prepared baking sheet, spacing them about 2 inches apart.
9. Bake in the preheated oven for 16–18 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
10. While the scones bake, prepare the almond glaze by whisking together the sifted powdered sugar, unsweetened almond milk, and pure almond extract in a small bowl until smooth and pourable.
11. Remove the scones from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely—this prevents the glaze from melting too quickly.
12. Drizzle the almond glaze evenly over the cooled scones, allowing it to set for about 10 minutes before serving.
The scones emerge with a delicate, crumbly interior that gives way to pockets of jammy blueberries, while the almond glaze adds a subtle, fragrant sweetness. Serve them warm with a dollop of coconut whipped cream or alongside a pot of Earl Grey tea for a comforting, elegant breakfast.
Vegan Blueberry Coconut Ice Cream
As the afternoon light fades on this December day, I find myself craving something that captures both the warmth of memory and the coolness of the season—a quiet indulgence that feels like a gentle pause. This vegan blueberry coconut ice cream is just that, a creamy dream spun from summer’s berries and tropical richness, perfect for savoring slowly.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups fresh blueberries, rinsed and patted dry
– 1 (13.5-ounce) can full-fat coconut milk, chilled overnight
– 1/2 cup pure maple syrup
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
Instructions
1. In a medium saucepan over medium-low heat, combine the blueberries and maple syrup, stirring gently until the berries begin to release their juices, about 5 minutes.
2. Reduce the heat to low and simmer the mixture for 8–10 minutes, until the blueberries have softened completely and the syrup has thickened slightly, mashing them lightly with a wooden spoon for a jammy consistency.
3. Remove the saucepan from the heat and stir in the lemon juice, vanilla extract, and fine sea salt, allowing the mixture to cool to room temperature for 20 minutes.
4. In a high-speed blender, combine the cooled blueberry mixture and the chilled coconut milk, blending on high for 45–60 seconds until completely smooth and uniform in color.
5. Pour the blended mixture into a loaf pan or ice cream maker bowl, covering the surface directly with parchment paper to prevent ice crystals from forming.
6. Freeze the mixture for at least 6 hours, or until firm to the touch, stirring once halfway through to ensure even texture if not using an ice cream maker.
7. Remove the ice cream from the freezer 10 minutes before serving to soften slightly for easier scooping.
The resulting ice cream is luxuriously creamy with a vibrant purple hue and a balanced sweetness that lets the tart blueberries shine. Try serving it in chilled bowls with a sprinkle of toasted coconut flakes or alongside a warm vegan shortbread for a delightful contrast.
Vegan Blueberry Banana Bread
As the afternoon light slants through the kitchen window, casting long shadows across the counter, there’s a quiet comfort in the ritual of baking. This version, a gentle twist on a classic, fills the room with the warm, sweet scent of ripe fruit and spice, a simple pleasure on a quiet day.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– ½ cup refined coconut oil, melted and cooled to 80°F
– ¾ cup organic cane sugar
– 3 very ripe medium bananas, mashed to a smooth purée (about 1 ¼ cups)
– ¼ cup unsweetened almond milk, at room temperature
– 1 teaspoon pure vanilla extract
– 1 ½ cups fresh wild blueberries, gently tossed in 1 tablespoon of the sifted flour
Instructions
1. Preheat your oven to 350°F (175°C) and position a rack in the center. Lightly grease a 9×5-inch loaf pan with a thin film of the melted coconut oil and line it with parchment paper, leaving an overhang on the two long sides for easy removal later.
2. In a medium mixing bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt until fully aerated and no streaks remain.
3. In a separate large bowl, combine the melted and cooled refined coconut oil with the organic cane sugar. Whisk vigorously for 90 seconds until the mixture is fully emulsified and slightly pale.
4. Add the banana purée, room-temperature unsweetened almond milk, and pure vanilla extract to the oil-sugar mixture. Whisk just until the wet ingredients are homogenous and no separate layers are visible.
5. Tip: For a tender crumb, avoid overmixing from this point forward. Add the dry ingredients to the wet mixture in two additions, folding gently with a silicone spatula after each until only a few floury streaks remain.
6. Gently fold in the blueberries that have been tossed in flour, ensuring they are evenly distributed without crushing the berries. The flour coating helps prevent them from sinking during baking.
7. Pour the batter into the prepared loaf pan and use the spatula to spread it into an even layer, smoothing the top.
8. Tip: For an attractive, crackly top crust, place the pan on the center rack and bake for 55 to 65 minutes. Begin checking at 55 minutes by inserting a wooden skewer into the center; it should emerge with a few moist crumbs clinging to it, not wet batter.
9. Remove the pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for 25 minutes to allow the structure to set.
10. Using the parchment overhangs, carefully lift the bread from the pan and transfer it directly to the wire rack. Allow it to cool completely for at least 2 hours before slicing to prevent a gummy texture.
11. Tip: For clean slices, use a serrated bread knife and a gentle sawing motion. The cooled loaf can be stored, tightly wrapped, at room temperature for up to 3 days.
Gently yielding to the knife, each slice reveals a moist, tender crumb studded with pockets of jammy blueberries, their tartness perfectly balancing the sweet banana. The subtle fragrance of vanilla and the delicate crust make it ideal for a quiet breakfast with a drizzle of maple syrup or as an afternoon treat alongside a cup of Earl Grey tea.
Vegan Blueberry Galette
Cradling a bowl of fresh blueberries on this quiet afternoon, I’m reminded how the simplest summer fruits can transform into something rustic yet elegant. This vegan galette celebrates those fleeting moments when berries are at their peak, with a free-form crust that welcomes imperfection and a filling that bursts with gentle sweetness. It’s the kind of dessert that feels both humble and special, perfect for sharing or savoring alone with a cup of tea.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 1½ cups all-purpose flour, plus extra for dusting
– ½ teaspoon fine sea salt
– ½ cup refined coconut oil, chilled and solid
– 4–5 tablespoons ice water
– 3 cups fresh blueberries, rinsed and patted dry
– ⅓ cup granulated sugar
– 1 tablespoon cornstarch
– 1 teaspoon freshly squeezed lemon juice
– 1 tablespoon unsweetened almond milk, for brushing
– 1 tablespoon turbinado sugar, for sprinkling
Instructions
1. In a large mixing bowl, whisk together 1½ cups all-purpose flour and ½ teaspoon fine sea salt until fully combined.
2. Add ½ cup chilled, solid refined coconut oil to the flour mixture, and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Gradually drizzle in 4–5 tablespoons ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together into a shaggy mass; avoid overworking to ensure a flaky crust.
4. Turn the dough out onto a lightly floured surface, shape it into a disk about 1-inch thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax.
5. While the dough chills, in a medium bowl, gently toss 3 cups fresh blueberries with ⅓ cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon freshly squeezed lemon juice until evenly coated, being careful not to crush the berries.
6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. On a lightly floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick, transferring it carefully to the prepared baking sheet.
8. Spoon the blueberry mixture into the center of the dough, leaving a 2-inch border all around.
9. Fold the edges of the dough over the filling, pleating as you go to create a rustic, free-form shape, and press gently to seal any cracks.
10. Brush the exposed dough edges with 1 tablespoon unsweetened almond milk, then sprinkle evenly with 1 tablespoon turbinado sugar for a sparkling, crisp finish.
11. Bake in the preheated oven at 375°F for 30–35 minutes, or until the crust is golden brown and the blueberry filling is bubbling vigorously at the center.
12. Remove from the oven and let the galette cool on the baking sheet for at least 15 minutes to allow the filling to set slightly before slicing.
The galette emerges from the oven with a buttery, golden crust that shatters delicately against the soft, jammy blueberries, their natural tartness balanced by the subtle sweetness. Serve it warm with a dollop of coconut whipped cream or a scoop of vanilla bean ice cream for a contrast in temperatures, or enjoy it simply as is, letting the fruit’s vibrant flavor shine through in every rustic slice.
Vegan Blueberry Quinoa Salad
Just now, as the afternoon light fades, I find myself craving something both nourishing and gentle—a quiet meal that feels like a pause. This salad, with its jewel-like berries and hearty grain, is that moment of calm captured in a bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup uncooked quinoa, rinsed thoroughly under cold water
– 2 cups filtered water
– 1 cup fresh blueberries, gently rinsed and patted dry
– ½ cup raw pecans, roughly chopped
– ¼ cup extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon pure maple syrup
– ¼ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 cups baby arugula, loosely packed
Instructions
1. In a medium saucepan, combine the rinsed quinoa and filtered water, then bring to a boil over high heat.
2. Immediately reduce the heat to low, cover the saucepan tightly, and simmer for exactly 15 minutes, or until all the water is absorbed and the quinoa grains have unfurled their tiny tails.
3. Transfer the cooked quinoa to a large mixing bowl and spread it into a single layer to cool to room temperature for 10 minutes, which prevents it from becoming gummy.
4. While the quinoa cools, toast the chopped pecans in a dry skillet over medium heat for 3–4 minutes, stirring constantly until fragrant and lightly golden, then set aside to cool.
5. In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, pure maple syrup, fine sea salt, and freshly cracked black pepper until fully emulsified.
6. Pour the dressing over the cooled quinoa and fold gently with a rubber spatula to coat every grain evenly.
7. Add the fresh blueberries, toasted pecans, and baby arugula to the quinoa mixture, then toss delicately with clean hands or utensils to combine without crushing the berries.
8. Divide the salad among four serving bowls, arranging it loosely to maintain its airy texture.
9. For optimal flavor, let the salad rest at room temperature for 5 minutes before serving to allow the ingredients to meld.
This salad offers a delightful contrast: the quinoa provides a tender, slightly nutty base, while the blueberries burst with sweet-tart juiciness against the peppery arugula and crunchy pecans. Try serving it alongside grilled asparagus or as a bright topping for toasted sourdough for a simple, elegant lunch.
Vegan Blueberry Overnight Oats
Just as the morning light begins to filter through the kitchen window, there’s a quiet comfort in knowing breakfast is already waiting, having rested and softened through the night. This simple preparation transforms humble oats into a creamy, dreamy canvas, ready to be adorned with the sweet-tart burst of summer’s finest berries. It’s a gentle promise to your future self, a small act of care that makes the new day feel a little softer from the very first spoonful.
Serving: 1 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
- 1/2 cup old-fashioned rolled oats
- 1/2 cup unsweetened almond milk
- 1/4 cup fresh wild blueberries
- 1 tablespoon pure maple syrup
- 1 tablespoon chia seeds
- 1/4 teaspoon pure vanilla extract
- Pinch of fine sea salt
Instructions
- Select a 12-ounce mason jar or similar lidded container for assembly and storage.
- Measure 1/2 cup of old-fashioned rolled oats and pour them into the base of the jar.
- Add 1 tablespoon of chia seeds to the oats, which will help thicken the mixture as it rests.
- Pour 1/2 cup of unsweetened almond milk over the dry ingredients, ensuring they are fully submerged.
- Drizzle 1 tablespoon of pure maple syrup into the jar for natural sweetness.
- Add 1/4 teaspoon of pure vanilla extract and a pinch of fine sea salt to balance the flavors.
- Using a long spoon, stir the mixture vigorously for 45 seconds to combine all ingredients and prevent the chia seeds from clumping.
- Gently fold in 1/4 cup of fresh wild blueberries, taking care not to crush them.
- Seal the jar with an airtight lid and place it in the refrigerator for a minimum of 8 hours, or ideally overnight.
- After the resting period, remove the jar from the refrigerator and give the contents one final stir to integrate any settled liquid.
Perhaps the most delightful part is the texture—the oats become luxuriously creamy without any cooking, while the blueberries bleed a gentle violet hue into the mixture. The chia seeds provide a pleasing, subtle gel-like consistency that holds everything together. For a beautiful presentation, serve it directly in the jar topped with an extra handful of fresh blueberries and a light dusting of cinnamon, or transfer it to a bowl and add a dollop of coconut yogurt for extra richness.
Conclusion
Vegan blueberry recipes offer endless inspiration for delicious, plant-based meals and treats. We hope you found a new favorite to try in your kitchen! Don’t forget to leave a comment telling us which recipe you loved most, and if you enjoyed this roundup, please share it on Pinterest to spread the berry love.
