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.
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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!
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!
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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:
- 1 cup gluten free flour blend * see note
- ½ cup cane 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 melted coconut oil
- dash salt
Blueberry Mix:
- 3 cups fresh blueberries * see note
- 2 tablespoons tapioca starch * see note
- 2 tablespoons cane sugar
- 1 tablespoon lemon juice
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Instructions
- Preheat the oven to 350º F.
- Combine 1 cup gluten free flour blend, 1/2 cup cane sugar, 1 teaspoon baking powder, 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, and 3 tablespoons melted 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 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. 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. My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
- 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 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 was updated from an old July 2018 post with more instructions.
