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A close up of blueberry cobbler filling topped with a golden gluten free biscuit and a scoop of vanilla ice cream.
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Gluten-Free Blueberry Cobbler

This gluten-free blueberry cobbler has a sweet blueberry filling topped with golden, flaky biscuits. The biscuit topping is made with cold butter and gets crispy from turbinado sugar sprinkled on top before baking. Fresh or frozen blueberries both work. Serve it warm with vanilla ice cream.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Metric - US Customary

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

**Use the toggle button above to turn the instruction photos on and off!

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.
    An overhead view of a glass mixing bowl filled with blueberries, granulated sugar, lemon juice, cornstarch, and cinnamon before mixing together.
  • Stir carefully with a spoon or spatula until all the blueberries are completely coated with the sugar and cornstarch mixture.
    An overhead view of a glass mixing bowl filled with blueberries, granulated sugar, lemon juice, cornstarch, and cinnamon after mixing together.
  • Pour the blueberry mixture into the prepared baking dish and set aside.
    A square baking dish filled with blueberries covered in a cornstarch and lemon juice mixture.

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.
    A glass mixing bowl with granulated sugar, gluten-free flour, baking soda, baking powder and salt mixed together with a wire whisk.
  • 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.
    A glass mixing bowl with gluten-free flour blend with chunks of butter cut into it.
  • Pour in ½ cup (120 g) buttermilk.
    A hand pouring buttermilk into a glass bowl of gluten-free flour and cubes of butter.
  • Stir with a spoon or spatula just until the dough comes together and no dry flour remains.
    A gluten free biscuit dough in a glass mixing bowl on a yellow table.
  • 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.
    A square baking dish filled with blueberries topped with raw gluten free biscuit dough before baking in the oven.
  • Sprinkle 2 teaspoons (8 g) turbinado sugar evenly over the top of the biscuit dough.
    A square baking dish filled with blueberries topped with raw gluten free biscuit dough and turbinado sugar before baking in the oven.
  • 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.
    A square white baking dish filled with gluten free blueberry cobbler, topped with golden-brown biscuit crust. A spoon rests in the dish, and a serving is plated nearby. Fresh blueberries and a bowl of sugar are also visible.
  • 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.

Nutrition

Calories: 336kcal | Carbohydrates: 64g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 369mg | Potassium: 224mg | Fiber: 5g | Sugar: 42g | Vitamin A: 331IU | Vitamin C: 13mg | Calcium: 90mg | Iron: 1mg
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