Gluten-Free Blueberry Cobbler
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Table of Contents
Ingredients
Ingredient Notes
- Blueberries – While I prefer fresh blueberries, fresh or frozen blueberries can be used. If using frozen, do not thaw them before adding to the filling to avoid excess moisture.
- Cornstarch – Cornstarch thickens the blueberry filling and is naturally gluten-free. Arrowroot powder or tapioca starch can be used as a substitute if you can’t tolerate corn.
- Lemon juice – Freshly squeezed lemon juice is best for a bright, fresh flavor. If you want to use the whole lemon, feel free to add the lemon zest to the filling or in the biscuit dough for extra 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 already contains xanthan gum. I cannot verify if other brands of gluten-free flour will work in this recipe as I have not tested them.
- Butter – Cold, cubed butter is essential for creating flaky layers in the biscuits. I prefer to use unsalted butter for this recipe. Dairy-free butter can be used as a substitute for a vegan version.
- Buttermilk – Adds tanginess and helps the biscuits rise. If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for a few minutes. For a vegan version, use almond milk with apple cider vinegar.
- Turbinado sugar – Adds a nice crunch to the biscuit topping. Regular coarse sugar can be used as a substitute.
When making the biscuits, ensure that the butter is very cold and cut into small, even pieces. This helps create a flaky texture by creating steam pockets as it melts during baking. Additionally, don’t overmix the dough; mix it until just combined to keep the biscuits light and tender.
Step-by-Step instructions
Follow these simple steps to create a delicious gluten-free blueberry cobbler. With minimal prep and no special tools required, you’ll have dessert ready in no time. The below steps with matching photos are not meant to be the full instructions, but are there to help you see the recipe made at various stages so you can make it perfectly every time!
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes, you can use frozen blueberries. Do not thaw them before adding to the filling to prevent excess moisture.
Yes, you can. Swap the butter for vegan butter (like Earth Balance) and replace the buttermilk with almond milk and ½ tablespoon of apple cider vinegar mixed together.
Bob’s Red Mill 1-to-1 Gluten Free Baking Flour (in the blue bag) is recommended for this recipe as it contains xanthan gum, which helps with the texture of the biscuits.
expert tips
Storage instructions
- Storage: Store any leftover cobbler in an airtight container in the refrigerator for up to 2-3 days.
- Freezer Option: To reheat, place the cobbler in the oven at 350°F (175°C) for 10-15 minutes, or until the filling is warmed through.
More gluten-free desserts to try
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Gluten-Free Blueberry Cobbler
Ingredients
For the blueberry filling:
- 24 oz blueberries (about 5-6 cups, 680g)
- 1/2 cup granulated sugar (100g)
- 2 tablespoons cornstarch (16g)
- 2 tablespoons lemon juice (30 mL)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
For the gluten-free biscuits:
- 1 cup gluten-free flour blend (I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour which already contains xanthan gum, 144g)
- 1/3 cup granulated sugar (67g)
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup butter (cold and cubed into ½ inch pieces (67g))
- 1/2 cup buttermilk
- 2 teaspoons turbinado sugar (or other coarse sugar (8g))
Instructions
- Preheat the oven to 400F. Butter or grease an 8×8-inch baking dish and set aside.
- In a large bowl, add blueberries, ½ cup sugar, cornstarch, lemon juice, salt, and ground cinnamon.
- Carefully stir until the blueberries are completely covered.
- Add the blueberries to the prepared baking dish and set aside.
- In a large bowl, mix together the gluten free flour, granulated sugar, baking powder, and baking soda.
- Then, with a pastry cutter, work in the butter until the texture is like sand with some larger butter pieces the size of a pea.
- Add in the buttermilk and stir until the dough is smooth.
- Place big dollops of the dough on top of the blueberry filling. Sprinkle the top with turbinado sugar.
- Bake at 400F for 35-40 minutes, until the top is golden brown and the fruit is bubbling.
- Serve with whipped cream or vanilla ice cream.
Notes
- If you have celiac disease or are on a gluten-free diet, be sure to double check that all of your ingredients are gluten-free.
- If using frozen blueberries, do not thaw them to prevent excess moisture in the filling.
- To make this recipe vegan, use vegan butter (such as Earth Balance) and swap the buttermilk for ½ cup of almond milk mixed with ½ tablespoon of apple cider vinegar.
Nutrition
I’m Megan
A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…
