Gluten-Free Blueberry Cobbler
Make a delicious gluten-free blueberry cobbler with this easy recipe. A sweet, juicy blueberry filling is topped with tender gluten-free biscuits. Perfect for any occasion, this cobbler can be topped with whipped cream or vanilla ice cream for an extra treat.
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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)
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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
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
