This incredible gluten free blueberry cobbler is one of the easiest desserts to make. If you are a cobbler fanatic, you are going to love every bite of this blueberry cobbler. The blueberries are topped with a flaky sweet biscuits gluten free cobbler topping.
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It is that time of the year when blueberries are at their juiciest. You can buy blueberries all year long, but only in the spring and summer are they at their peak flavor!
Baking with blueberries is one of the best ways to celebrate their flavor! All you need are a few simple ingredients and a pound of blueberries to make this classic cobbler recipe.
One of my Fearless Dining readers, Linda C, sent me an email telling me 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 think was worthy. I can't wait to hear what you think of this easy dessert.
Get ready for the best gluten free blueberry cobbler, ever! If you love all flavors of cobbler, check out all of my gluten free cobbler recipes.
Why This Recipe Is Great:
- This homemade cobbler is sweet and full of fresh blueberry flavors.
- This recipe is both gluten free and dairy-free, making it easy to serve to guests with allergies.
- My blueberry dessert is a beginner-level recipe and the sweet biscuit cobbler topping is easy to make.
- You can use fresh or frozen blueberries in this recipe! You can also use any seasonal fruit to make instead of the blueberries. In the summer I also love making this Gluten Free Peach Cobbler.
- If you prefer a paleo (grain-free) biscuit topping, try this Paleo Peach Cobbler topping over the blueberries. This paleo cobbler is a great healthy blueberry cobbler option because it has no refined sugars.
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan gum - If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Baking powder - Be sure to use an aluminum-free baking powder.
- Coconut oil - You can use another light oil if you prefer. Don't use olive oil.
- Blueberries - you can use fresh or frozen. Note if you use frozen blueberries, let them thaw and pour out some of the extra liquid.
This easy gluten free blueberry cobbler recipe will rock your world. If you want to try another great recipe, you will want to make these Gluten Free Blueberry Scones!
Recipe Step By Step Directions:
It really is easy...grab some fresh blueberries and preheat your oven to 350º F!
Step 1: Combine your gluten free flour, sugar, baking powder, and salt in a large mixing bowl. Whisk your dry ingredients to blend.
Step 2: In a small separate bowl, add the vanilla extract, non-dairy milk, and warm coconut oil. Mix the wet ingredients together.
Step 3: Pour your wet ingredients into the flour mixture. Mix them into a smooth biscuit dough.
Step 4: In a medium mixing bowl, add the blueberries. This blueberry layer is where much of the flavor comes from. Add the tapioca starch, lemon juice, and sugar. Toss to coat the blueberries.
Step 5: Prepare an 8x8 baking pan. You can either grease the pan (I used spray coconut oil) or line it with parchment paper.
Step 6: Pour the blueberry topping into the pan first.
Step 7: Spread the cobbler topping on top of the blueberry mixture. Use a large spoon or spatula to spread the cobbler topping over the blueberry filling.
Step 8: 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.
Step 9: Spoon some of the gluten free blueberry cobbler onto a plate and top with whipped cream or vanilla ice cream! This is such an easy recipe, and it is perfect for summer days, or any day!
Store leftovers in an air-tight container in the refrigerator. It will keep fresh for up to 4 days. To reheat the cobbler, you can put it into the microwave oven for 35-40 seconds to warm.
Expert Tips and Recipe FAQ:
You can use fresh or frozen blueberries in this cobbler recipe. Note if you use frozen blueberries that your blueberry mixture will be a little wetter if you don't drain some of the liquid.
This cobbler recipe is finished baking when the top is firm to the touch. You can insert a toothpick into the biscuit topping. If the toothpick comes back dry, and the blueberry bottom is bubbly, the cobbler is ready.
You can easily make this into a crisp. Just use the crisp topping recipe in my Gluten Free Apricot Crisp recipe.
More Gluten Free Dessert Recipes To Try:
- Plums are another delicious summer fruit. Give them a try in this easy Gluten Free Plum Galette.
- This Gluten Free Cream Puffs recipe is so good!
- Another classic gluten free dessert, this Gluten Free Classic Bread Pudding is quick and easy to make.
This post was updated from an old July 2018 post with more instructions.
Gluten Free Blueberry Cobbler
- ¾ cup gluten free flour blend * see note
- ½ cup sugar
- 1 teaspoon baking powder aluminum free
- 1 teaspoon pure vanilla extract
- ½ cup almond milk depending on the gluten free flour blend, you may need to add a little more milk.
- 3 tablespoons coconut oil
- dash salt
- 3 cups fresh blueberries * see note
- 2 tablespoons tapioca starch * see note
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- Preheat the oven to 350º F.
- Combine your gluten free flour, sugar, baking powder, and salt in a large bowl. Whisk your dry ingredients to blend.
- In a small bowl, add the vanilla extract, non-dairy milk, and coconut oil. Mix the wet ingredients together with a whisk.
- Pour your wet ingredients into the flour mixture. Mix them into a smooth biscuit dough.
- In a medium bowl, add the blueberries. This blueberry layer is where much of the flavor comes from. Add the starch, lemon juice, and sugar. Toss to coat the blueberries.
- Prepare an 8x8 baking pan. Grease the pan with spray oil to prevent sticking.
- Pour the blueberry topping into the pan first. Spread the cobbler topping on top of 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.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Depending on the gluten free flour mix you use, you may need to add 2 tablespoon of additional flour. If you use one of the blends I list, you don't...but I find some of the starchier blends need more flour so they don't turn out too runny.
- You can also use cornstarch if you do not have tapioca starch.
- You can use frozen blueberries. Be sure to thaw them and drain half of the juice.
- This crisp will keep up to 4 days in an air-tight container.
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.
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