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 biscuit style gluten free cobbler topping.
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!
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One of my Fearless Dining readers, Linda C, emailed 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 consider worthy.
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 we make this gluten-free blueberry cobbler all year long:
- 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 instead of blueberries.
- 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.
Made these a couple weeks ago, they were fabulous!!
jody h., blog comment
Going to try frozen cherries this time, YUM!”
Allergen Information:
This homemade blueberry cobbler is gluten-free, dairy-free, egg-free, soy-free, nut-free, and oat-free.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – 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, like canola, if you prefer. Don’t use olive oil.
- Non-Dairy Milk – Use any plant-based or regular milk in this recipe.
- Blueberries – you can use fresh or frozen. If you use frozen blueberries, let them thaw and pour out some 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!
Step-By-Step Photos and 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
Step 2: In a small separate bowl, add the vanilla extract, non-dairy milk, and warm coconut oil. Mix the wet ingredients.
Step 3: Pour your wet ingredients into the flour mixture. Mix them into a smooth biscuit dough.
📢 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: In a medium
Step 5: Prepare an 8×8 baking pan. You can either grease the pan, I used gluten free baking spray, 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 your baking dish.
Step 9: 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! In the summer, I also love making this Gluten Free Peach Cobbler.
Storage:
Store the leftover cobbler in an airtight container in the refrigerator. They will keep fresh for up to four days. To reheat the cobbler, warm it in the microwave oven for 35-40 seconds.
Frequently Asked Questions:
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. The cobbler is ready if the toothpick comes back dry and the blueberry bottom is bubbly.
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:
- 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.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Blueberry Cobbler
Ingredients
Cobbler Topping:
- ¾ cup gluten free flour blend * see note
- ½ cup sugar
- 1 teaspoon baking powder aluminum free
- 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.
- 3 tablespoons coconut oil
- dash salt
Blueberry Mix:
- 3 cups fresh blueberries * see note
- 2 tablespoons tapioca starch * see note
- 1 tablespoon sugar
- 1 tablespoon lemon juice
Instructions
- 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 8×8 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.
Video
Notes
- 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 TBSP 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.
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, you may need to adjust your moisture levels in your baked goods.
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 was updated from an old July 2018 post with more instructions.
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.
Thanks for the alternative for my favorite dessert. Can’t wait to try it
You are so welcome 🙂
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!
So only two people who commented actually tried this recipe, and it failed for both. Why does this have a 5 star rating? I’d like to try the recipe but I don’t want to waste the ingredients if it’s not going to work well, and it’s frustrating for the star ratings to mean nothing.
Also, the calorie count seemed low so I plugged it into a calorie counter and got 193 calories per serving for 9 servings (which is still not bad).
For Diane who doesn’t cook with oil, she could try using applesauce. That sometimes works as a substitute in baked goods.
Hi Darryl, Thank you so much for your note. That is a great tip to use applesauce, I haven’t tried that for a cobbler topping, but I hope Diane writes in to let us know if that worked. As for the recipe, I have made it several times. This recipe didn’t come out the same for one person, I am not sure where you see two people, but if they used a different gluten free flour, that is probably why. Each brand of gluten free flour blend works differently and if someone tries a different flour, then it is hard for me to advise. I hope this helps clear up a few of your questions.
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 🙂