This gluten-free blueberry cobbler has a sweet, juicy blueberry filling topped with tender gluten-free biscuits. The biscuits are golden and crunchy on top with a fluffy inside. I love serving this with vanilla ice cream, but it’s also great with whipped cream or on its own. The cobbler is ready in about 45 minutes, which makes it easy enough for a weeknight dessert but good enough for company.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Blueberries – Fresh or frozen both work. If using frozen, don’t thaw them first or they’ll release too much liquid and make the filling watery. I prefer fresh blueberries when they’re in season for the best flavor, but I keep frozen blueberries on hand year-round for this recipe.
- Cornstarch – This is what thickens the filling so it’s not runny. Arrowroot powder or tapioca starch work if you can’t have corn. Use the same amount as the cornstarch.
- Lemon juice – Fresh lemon juice is best. It brightens the blueberry flavor without making the filling taste lemony. You can also add lemon zest to the filling or the biscuit dough if you want more lemon flavor.
- Gluten-Free Flour Blend – I tested this recipe using Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag, which contains xanthan gum. I can’t guarantee that other flour blends will work as I haven’t tested them.
- Butter – Cold unsalted butter is essential for creating flaky layers in the biscuits. Cut it into small cubes and keep it in the freezer until you’re ready to use it. For dairy-free cobbler, use vegan butter like Earth Balance.
- Buttermilk – Adds tanginess and helps the biscuits rise. If you don’t have buttermilk on hand, you can make a substitute by adding half a tablespoon of vinegar or lemon juice to half a cup of milk and letting it sit for about five minutes. For a vegan version, use almond milk with apple cider vinegar.
- Turbinado Sugar – This gets sprinkled on top of the biscuit dough before baking to create a crunchy topping. Regular coarse sugar works too.
How to Cut Butter into Flour
Use a pastry cutter to work the cold butter into the flour until the mixture looks like coarse sand with some pea-sized butter pieces throughout. If you don’t have a pastry cutter, use two knives in a crisscross motion or your fingers, but work quickly so your hands don’t warm up the butter. Those little butter pieces are what create flaky layers when they melt in the oven.
Recipe FAQs
Yes. Don’t thaw them before adding to the filling. Thawed blueberries release too much liquid and make the filling watery. Just measure them frozen and add them straight to the bowl.
Yes. Use vegan butter like Earth Balance instead of regular butter, and make dairy-free buttermilk by mixing 1/2 cup almond milk with 1/2 tablespoon apple cider vinegar. Let it sit for five minutes before using.
I only tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. Other flour blends may work but I can’t guarantee the results since I haven’t tested them.
Yes. You can swap the blueberries for blackberries, raspberries, or a mix of berries. The amount of cornstarch stays the same. I also have a gluten-free blackberry cobbler that uses the same biscuit topping with a blackberry filling if you want to try that version.
An 8×8-inch square baking dish works best. A 9×9-inch dish will work but the cobbler will be slightly thinner. You can also use a similar-sized oval or round baking dish.
Expert Tips
Storage Instructions
- Room Temperature: Cobbler is best served warm the day it’s made. You can leave it at room temperature for up to 2 hours after baking.
- Refrigerator: Store leftover cobbler covered in the baking dish or transfer to an airtight container. Keeps in the refrigerator for 2-3 days.
- Reheat: Warm individual servings in the microwave for 30-60 seconds, or reheat the whole cobbler in a 350°F oven for 10-15 minutes until the filling is warmed through. Covering with foil prevents the biscuits from browning too much.
Serving Suggestions
I always make a few different desserts when I’m hosting summer barbecues. Some people love warm fruit desserts like this cobbler, while others want something they can eat with their hands. My gluten-free strawberry shortcake cupcakes are perfect for that. And if you have pie lovers in the group, my gluten-free cherry pie has more summer fruit vibes. I usually set everything out on a table with ice cream and whipped cream so people can build their own dessert.
Gluten-Free Blueberry Cobbler
Ingredients
For the Blueberry Filling:
- 24 oz (680 g) blueberries - about 5-6 cups, fresh or frozen, don't thaw if frozen
- ½ cup (100 g) granulated sugar
- 2 tablespoons (16 g) cornstarch
- 2 tablespoons (30 g) fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
For the Gluten-Free Biscuits:
- 1 cup (140 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour (in the blue bag) which contains xanthan gum
- ⅓ cup (67 g) granulated sugar
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- ¼ cup (57 g) unsalted butter - cold and cut into ½ inch cubes
- ½ cup (120 g) buttermilk
- 2 teaspoons (8 g) turbinado sugar - or other coarse sugar
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Instructions
Prepare:
- Preheat the oven to 400℉. Butter or grease an 8×8-inch square baking dish and set aside.
Make the Filling:
- In a large bowl, add 24 oz (680 g) blueberries,½ cup (100 g) granulated sugar, 2 tablespoons (16 g) cornstarch, 2 tablespoons (30 g) fresh lemon juice, ½ teaspoon salt, and ¼ teaspoon ground cinnamon.
- Stir carefully with a spoon or spatula until all the blueberries are completely coated with the sugar and cornstarch mixture.
- Pour the blueberry mixture into the prepared baking dish and set aside.
Make the Biscuit Topping:
- In a large bowl, whisk together 1 cup (140 g) gluten-free flour blend, ⅓ cup (67 g) granulated sugar, ½ tablespoon baking powder, and ½ teaspoon baking soda.
- Add the cold cubed ¼ cup (57 g) unsalted butter to the flour mixture. Use a pastry cutter, two knives, or your fingers to work the butter into the flour. Keep cutting or rubbing until the mixture looks like coarse sand with some pea-sized pieces of butter throughout. Work quickly so the butter doesn't warm up.
- Pour in ½ cup (120 g) buttermilk.
- Stir with a spoon or spatula just until the dough comes together and no dry flour remains.
- Use a large spoon to drop big dollops of biscuit dough on top of the blueberry filling. Space them out somewhat evenly but don't worry about covering every bit of filling. The gaps between dollops let steam escape and allow the filling to bubble up.
- Sprinkle 2 teaspoons (8 g) turbinado sugar evenly over the top of the biscuit dough.
- Bake at 400°F for 35-40 minutes, until the top is golden brown and the fruit is bubbling. If the biscuits start to brown too quickly before the filling bubbles, cover the dish loosely with aluminum foil and continue baking.
- Remove from the oven and let cool for 10-15 minutes before serving. This gives the filling time to thicken up. Serve warm with vanilla ice cream or whipped cream.
Notes
- Gluten-Free Flour: This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag, which contains xanthan gum. King Arthur Measure for Measure also works. I can’t guarantee that other flour blends will work as I haven’t tested them.
- Fresh vs Frozen Blueberries: Both work great. If using frozen blueberries, don’t thaw them first or they’ll release too much liquid and make the filling watery. Add them straight from the freezer.
- Make It Vegan: Use vegan butter like Earth Balance instead of regular butter. For dairy-free buttermilk, mix ½ cup almond milk with ½ tablespoon apple cider vinegar and let sit 5 minutes.
- Storage: Store leftover cobbler covered in the baking dish or in an airtight container in the refrigerator for 2-3 days. Reheat in a 350°F oven for 10-15 minutes or microwave individual servings for 30-60 seconds.
