This gluten-free blueberry cobbler bakes up with juicy, bubbling berries and a golden, fluffy biscuit topping that tastes just like your grandma made it. It is one of the easiest fruit desserts to make, and the perfect way to celebrate fresh (or frozen!) blueberry flavors. This is also dairy-free.
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One of my Fearless Dining readers, Linda C, emailed me about how much she missed her mother’s blueberry cobbler since going gluten-free. When I thought about it, I couldn’t remember the last time I had a blueberry cobbler. I started working on a recipe that I hoped Linda would consider worthy.
It is that time of year when blueberries are at their juiciest. You can buy blueberries all year long, but they are at their peak flavor only in the spring and summer! This cobbler is perfect for summer picnics, July 4th BBQs, and weekend parties. I have tons of juicy, easy gluten-free blueberry recipes to make!
One reader told me this cobbler reminded her of the one her mother used to make before she had to go gluten-free. That is the kind of feedback I love hearing from my readers. If you love all flavors of cobbler, check out all of my gluten-free cobbler recipes.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this blend with King Arthur Measure for Measure and Bob’s Red Mill 1:1 Blend. Both worked well and others should also work. If your gluten free flour blend does not contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Baking Powder – Be sure to use an aluminum-free baking powder.
- Baking Soda – I include a little to help with leavening since lemon juice is mixed into the blueberries.
- Light Cooking Oil – You can use another light oil, like canola, if you prefer. Don’t use olive oil.
- Non-Dairy Milk or Regular Milk – Use any plant-based or regular milk in this recipe.
- Blueberries – I have made this recipe with blueberries of all sizes. Frozen blueberries tend to be smaller than fresh blueberries, especially after thawing. If you use frozen blueberries, let them thaw and drain half of the liquid.
This easy gluten-free blueberry cobbler recipe is a Fearless Dining family favorite. If you’re looking for another great blueberry recipe, consider making these Gluten-Free Blueberry Scones or my popular Gluten-Free Blueberry Pie!
Flavor Twists for Your Blueberry Cobbler:
- Stir in a handful of blackberries or raspberries for a mixed berry version.
- Add 1 tsp lemon zest to the berries for brightness. You can also add it to the cobbler topping if you prefer.
- Sprinkle cinnamon sugar over the biscuit topping before baking.
- Add ¼ tsp cardamom for a warmer flavor.
A Note From My Kitchen
Every gluten-free flour blend behaves a little differently. Some are starchier, some more absorbent. If your cobbler batter looks too runny, just add more flour a tablespoon at a time. If the batter is too thick, stir in more milk until the texture is like thick muffin batter. These tiny adjustments make a big difference!
How to Make Gluten-Free Blueberry Cobbler (Step-By-Step)
This gluten-free blueberry cobbler with frozen blueberries or fresh is easy to make. If you are using frozen berries, be sure they are completely thawed before making this recipe.
Step 1: Add your fresh or thawed blueberries to a mixing bowl. Pour in the lemon juice and sugar, then gently toss until the berries are evenly coated. This helps release their juices as the cobbler bakes.
Step 2: Sprinkle cornstarch (or tapioca starch) over the berries and stir again. This step is important: it thickens the blueberry layer as it bakes, so your cobbler isn’t soupy.
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Step 3: In a separate large bowl, whisk together the gluten-free flour blend, sugar, baking powder, and salt. Whisking helps evenly distribute the leaveners so your topping rises evenly.
In a small separate bowl, add the vanilla extract, non-dairy milk, and oil. Mix the wet ingredients.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour; if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Pour your wet ingredients into the flour mixture. Mix them into a smooth biscuit dough.
Step 5: Pour the wet mixture into the dry and stir until just combined. Your batter should be thick, similar to a scoopable muffin batter. The goal is a soft batter that holds its shape when spooned over the fruit, but still spreads a bit in the oven. Again, use this guide:
- Too thick? Add 1 to 2 teaspoons of extra milk at a time.
- Too runny? Add 1 to 2 tablespoon of flour and stir again.
Step 6: Prepare an 8×8 baking pan. You can either grease the pan or use gluten-free baking spray, or line it with parchment paper.
Lightly grease an 8×8 baking dish or line it with parchment for easier cleanup. Pour the berry mixture into the pan and spread it evenly. Then use a large spoon or cookie scoop to drop dollops of biscuit batter over the berries. It should not cover every inch of the blueberries. It should have gaps let the blueberry juices bubble up.
Step 8: Bake in a preheated 350º F oven for 30 to 35 minutes. The topping should be lightly golden and the fruit juices bubbling around the edges. If the top browns too fast, loosely cover it with foil during the last 10 minutes.
Spoon gluten-free blueberry cobbler onto a plate and top with whipped cream or vanilla ice cream! This is an easy recipe, perfect for summer or any day!
Storage and Freezing Tips:
Store the leftover cobbler in an airtight container in the refrigerator. It will keep fresh for up to four days. To reheat the cobbler, warm it in the microwave oven for 35 to 40 seconds.
Frequently Asked Questions:
You can use fresh or frozen blueberries in this cobbler recipe. Note that if you use frozen blueberries, your blueberry mixture will be a little wetter if you don’t drain some of the liquid.
Yes! If you prefer a more crumbly, buttery texture, swap the biscuit topping for the crisp topping from my Gluten-Free Apricot Crisp recipe. It is especially good if you love oats or want a texture contrast.
More Gluten-Free Crisp and Cobbler Recipes:
- Plums are another delicious summer fruit. Give them a try in this easy Gluten-Free Plum Galette.
- This Gluten-Free Plum Crisp is full of juicy summer plum flavors.
- In the summer, I also love making this Gluten-Free Peach Cobbler.
- Fresh cherries shine in this Gluten-Free Cherry Cobbler Mug Cake.
Love This Recipe?
💬 Did you make this gluten-free blueberry cobbler recipe? I’d love to hear how it turned out!What’s your favorite fruit to use in cobbler? Did you try any flavor twists? I read every comment and love hearing from you!. ⭐⭐⭐⭐⭐
Easy Gluten Free Blueberry Cobbler (Dairy-free too!)
Ingredients
Cobbler Topping:
- 1 ¼ cups gluten free flour blend * see note
- ⅓ cup cane sugar
- ½ teaspoon baking powder aluminum free
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon optional
- 1 teaspoon pure vanilla extract
- ½ cup non-dairy or regular milk depending on the gluten free flour blend, you may need to add a little more milk.
- 1 large egg
- ¼ cup light oil or unsalted butter
- dash salt
Blueberry Mix:
- 3 cups fresh blueberries * see note
- 2 tablespoons tapioca starch or corn starch
- 2 tablespoons cane sugar
- 1 tablespoon lemon juice
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Instructions
- Preheat the oven to 350º F.
- Combine 1 1/4 cups gluten free flour blend, 1/3 cup cane sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon ground cinnamon, and salt in a large mixing bowl. Whisk your dry ingredients to blend.
- In a small bowl, add 1 teaspoon pure vanilla extract, 1/2 cup non-dairy or regular milk, 1 large egg, and 1/4 cup light oil or unsalted butter. Mix the wet ingredients together with a whisk.
- Pour your wet ingredients into the flour mixture. Mix them into a smooth biscuit dough.
- In another bowl, add 3 cups fresh blueberries. This blueberry layer is where much of the flavor comes from. Toss the blueberries with the 2 tablespoons tapioca starch, 1 tablespoon lemon juice, and 2 tablespoons cane sugar. Toss to coat the blueberries.
- Prepare an 8×8 baking pan. Grease the pan with spray oil to prevent sticking.
- Pour the blueberry topping into the pan first. Drop spoonfuls of the cobbler topping onto the blueberry mixture. Use a large spoon or spatula to spread the cobbler topping over the blueberry filling.
- Bake at 350º F for 30-35 minutes. The actual baking time will depend on how thick you add the topping and the size of the baking dish you use.
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1. Other blends will work.
- Depending on the gluten-free flour mix you use, you may need to add 1-2 TBSP of additional flour. My rule of thumb is that if your batter or dough is too runny, add more flour; if it is too thick, add more liquid
- If your gluten free flour blend does not contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
- You can use frozen blueberries. Be sure to thaw them and drain half of the juice.
- This crisp will keep fresh for up to 4 days in an airtight container.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post has been updated from an old July 2018 version with additional instructions.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Am I crazy or do the instructions forget to mention the eggs? I almost forgot to put them in! Otherwise this is great! Thank you
Hi Rose, You aren’t crazy, I just fixed this. The program I use for a recipe card now inserts ingredients, and I must have not clicked on the egg to add it. I am really glad you added it in.
This crust is amazing! Is there any other recipes with this crust?
I am so glad you liked it. I don’t have another recipe with this specific crust, but you can use it with canned pie filling and homemade fillings like in my peach cobbler recipe.
I tried this recipe today according to instructions. The flour mixture was very pourable and definitely not as thick as shown in the video. I used King Arthur Gluten free all purpose flour. It came out good but it stayed in the oven another 10 minutes to firm up and it came out more cake-like than cobbler like. Next time I’ll try it with a 1/2 cup of almond milk instead of 2/3 cup.
Hi Marilyn, Thank you so much for your note. I will make a note in the recipe for people. I haven’t used that particular flour blend that you used. Thank you!
Any idea what I could substitute for the oil?
I can’t have any form/type of oil or butter.
Hi Diane, I am not sure what you can substitute for butter/oil. I haven’t tested anything else and I think the dough needs this so that the topping isn’t as hard as a rock. I am so sorry.
Hi, I love this recipe and think it has a lot of promise but I am having a problem with it and hope you can help. I have made it exactly as stated. The first time it came out with the blueberries equally distributed within the cobbler topping – more like a coffee cake. I just made it a second time and watched the video. The batter you make is much thicker than the batter I ended up with. Using 2/3 cup of almond milk and 2/3 cup of flour blend, being equal amounts, I am not sure how your batter is so thick. I added some more flour so it looked like yours in the video. It is in the oven now, and I sure hope it turns out great! If not I will go back to making it the other way. It was delicious the first time, just did not look like a cobbler. Thanks for any help you can give! Robin
I am happy to help Robin. Can you tell me what gluten free flour blend you are using?
Oh, that would be a good combination! Sweet & tart. How did it turn out? I’m going to try strawberries, cherries, & blueberries with lemon zest to get a little tart, tonight!!
Can I substitute melted butter for the coconut oil? I have a son who is allergic to coconut and a daughter who needs gluten free!
Hi Susan, butter would be great for a substitute. I hope your son loves this as much as my son does. Take care.
Just an fyi, I will have to use vegan butter & NO coconut because coconut is Not good for those of us with a high cholesterol problem.
Hi Jan, Vegan butter should be fine instead of coconut oil. Thank you so much for your note 🙂
I think the baking powder amount is too high. I made this and can’t eat it because it tastes so much like baking powder. Is it supposed to be 1.5 tsps?
Hi Ams, the recipe calls for one and a half teaspoons (1 1/2). Is this how much you used? Sandi
Can you use regular milk instead of almond milk?
Hi Alyssa, you can definitely use milk. Let us know how it turns out 🙂