Gluten-Free Blueberry Cobbler
Published
Blueberry cobbler has always been one of my go-to summer desserts, and this gluten-free blueberry cobbler is just as comforting and delicious as the classic. Whether you’re gluten-free, dairy-free, or simply love a cozy fruit dessert, this one’s easy to make with pantry staples and works beautifully with fresh or frozen berries. The golden, biscuit-style topping and warm, juicy filling make it a crowd-pleasing favorite every time.
“This is the best blueberry cobbler I’ve ever had in my life. I didn’t change a thing. Everything turned out wonderfully. My husband could not even tell it was gluten free, & ate it all in one night. We served it with vanilla ice cream. I am making this again today.”
– Teri
My recipe is a true Southern-style homemade fruit cobbler, inspired by ones my husband grew up on. I used a soft, buttery biscuit topping instead of cake or crumbs. If you’ve tried my gluten-free peach cobbler, you already know the kind of cozy, comforting dessert you’re in for. This blueberry version is just as easy to make and comes together in under an hour. The topping bakes up golden and fluffy with no gritty texture, just pure cobbler goodness.
I bring this to summer cookouts or make it on quiet weeknights when I want something warm and nostalgic. My kids love it, and the best part is it freezes beautifully, so you can tuck away leftovers if there are any. Be sure to try the gluten-free blackberry cobbler, too!
Gluten-Free Blueberry Cobbler
Ingredients
Blueberries
- 4 cups blueberries (frozen or fresh)
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp corn starch
- 2 tbsp melted butter, dairy-free use Smart Balance butter or your favorite vegan butter
Topping
- 1¼ cups gluten-free all-purpose flour with xanthan gum, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- ¼ cup granulated sugar
- 1½ tsp gluten-free baking powder
- ¼ tsp salt
- ¼ tsp ground cinnamon
- ½ cups milk, dairy-free or vegan use unsweetened almond or unsweetened coconut milk.
- 6 tbsp butter, chilled, dairy-free use Smart Balance butter or your favorite vegan butter
- 1 large egg, vegan use Bob's Red Mill gluten-free egg replacer
- 2 tbsp granulated sugar
Instructions
- Preheat oven to 425°F and spray a 2-quart baking dish with gluten-free cooking spray.
- Add the blueberries, ¼ cup sugar, lemon juice, and cornstarch to a large bowl and stir to combine.
- In a large bowl, mix together the gluten-free flour, ¼ cup sugar, baking powder, salt, and ground cinnamon. Add the cold butter and use a pastry blender or fork to cut the butter into the dry ingredients.
- In a small bowl whisk together the milk and egg. Pour the egg mixture into the flour mixture and stir until the dough comes together. The dough will be a "shaggy" and should be lumpy with the butter and thick. Do not over mix the dough or your topping will turn out flat.
- Pour the blueberries into the greased baking dish evenly. Pour the 2 tablespoons of melted butter over the blueberries.
- Using a greased ice cream scoop, drop the dough over the top of the blueberries. I had 8 dough balls. Sprinkle the top of the cobbler with the 2 tablespoons of sugar.
- Cover the cobbler with foil. Place the cobbler on the middle rack. Bake covered for 20 minutes, then uncover and bake for an additional 25-30 minutes until the topping is golden brown. Please watch your oven because all ovens are different.
- Allow the cobbler to cool for 10-15 minutes. Serve warm with whipped cream or vanilla ice cream.
Notes
- Frozen blueberries do not need to be thawed before using. There may be a little extra juice because of the thawing process. The extra liquid will make a little more saucy cobbler. I actually like my cobber a little more on the saucy side.
- If the filling is too runny, let it cool longer or use a bit more starch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Blueberry Cobbler Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat your oven to 425°F and spray a 2-quart baking dish with gluten-free cooking spray or lightly grease it with butter or oil.
Make the blueberry filling: In a large bowl, combine 4 cups of blueberries (fresh or frozen), ¼ cup granulated sugar, 1 tbsp lemon juice, and 2 tbsp cornstarch. Stir until the berries are well coated and the mixture is evenly combined.
Mix the dry ingredients: In a separate large mixing bowl, whisk together 1¼ cups gluten-free all-purpose flour, ¼ cup granulated sugar, 1½ tsp gluten-free baking powder, ¼ tsp salt, and ¼ tsp ground cinnamon.
Cut in the butter: Add 6 tbsp of chilled butter (or dairy-free alternative) to the flour mixture. Use a pastry blender or fork to cut the butter into the dry ingredients until the texture resembles coarse crumbs.
Combine the wet ingredients: In a small bowl, whisk together ½ cup of milk (or dairy-free option) and 1 large egg.
Combine the topping ingredients: Pour the milk and egg mixture into the dry ingredients and stir until a shaggy, thick dough forms. It should be lumpy with visible bits of butter—don’t overmix.
Assemble the cobbler: Pour the blueberry mixture into the prepared baking dish, spreading it evenly. Drizzle 2 tbsp of melted butter (or dairy-free alternative) over the fruit.
Top the blueberries: Use a greased ice cream scoop or large spoon to drop 8 mounds of dough evenly over the blueberry filling. Sprinkle the top with 2 tbsp of granulated sugar for a sweet, crisp finish.
Bake the cobbler: Cover the dish loosely with foil and place it on the middle oven rack. Bake for 20 minutes covered and then remove the foil and bake for another 25–30 minutes, or until the topping is golden brown and the filling is bubbling. Keep an eye on it—oven temperatures may vary.
Cool and serve: Let the cobbler cool for 10–15 minutes before serving. It’s delicious on its own or topped with dairy-free whipped cream or vanilla ice cream.
Gluten-Free Baking Tips
- Do not overmix the topping dough. If you over-mix it to make it too smooth, it will not be fluffy. It should be a “shaggy” dough.
- Use a greased ice cream scoop to drop the dough on top of the blueberries. It makes for a nice, fluffy topping.
- Spray the back of the foil with cooking spray to keep the topping from sticking.
- Grease the baking dish with gluten-free cooking spray. I like coconut oil spray.
Serving Suggestions
I love serving this gluten-free blueberry cobbler warm with a scoop of keto vanilla ice cream or a dollop of whipped coconut cream—it’s the perfect balance of cozy and refreshing. Sometimes I’ll add a sprinkle of lemon zest or a few fresh mint leaves on top for a little brightness. It pairs beautifully with a glass of iced tea or a hot cup of coffee, and it’s always a hit at BBQs, potlucks, or laid-back Sunday dinners.
Storage Instructions
Store any leftover cobbler in an airtight container in the fridge for up to 4 days.
To freeze, let it cool completely, then wrap tightly in plastic wrap and foil or transfer to a freezer-safe container—it’s good for up to 2 months. When you’re ready to enjoy it again, reheat in a 350°F oven until warmed through or microwave individual portions in 30-second bursts.
More Summer Desserts
- Avocado Ice Cream
- Gluten-Free Iced Cream Cake
- Gluten-Free Lemon Cake
- Gluten-Free Churros
- Gluten-Free Key Lime Pie
Our Gluten-Free Blueberry Cobbler recipe was originally published 8/31/20. It was retested, reworked, and republished to be better than ever 8/29/25.
Question before I make this delicious looking cobbler: How much xanthan gum should I add to my flour mix that does not include it?
Thanks!
Start with 1/4 teaspoon of xanthan gum for every 1 cup of flour.
Excellent recipe. The only change I made was nutmeg instead of cinnamon because I adore blueberries with nutmeg. I live in Canada and I can’t find Pillsbury GF flour here. I used PC brand all purpose GF flour which I always use for cakes and cookies, and it turned out perfectly.
Yum!
This was an excellent recipe! We were having company for dinner, so I wanted to use a couple of cups more blueberries in a larger baking dish so I increased the flour to 1 1/2 cups, the sugar to 1/3 cup, the baking powder to 2 teaspoons and used 2 eggs in order to get good coverage with the topping. I also threw in a tablespoon of Minit Tapioca with the berries to ensure it wouldn’t be too runny. The rest of the recipe I kept the same. It turned out fantastic and everyone loved it, saying it was the best cobbler I’ve made. Nobody could tell that it was gluten free! I will be making this again! Might even follow the exact recipe and use the smaller baking dish for just my husband and I next time.
This was amazing!! I tend to like things less sweet, and this was pretty typical sweetness. Next time I think I’ll cut the sugar down by 1/3rd for my preference. But this was sooo delicious.
Ive been looking for a reliable gluten free cobbler recipe. I prefer biscuit texture rather than cake, because that’s the way Big Mama made hers 😊
My husband is gluten free, and loves your buttermilk biscuits! He loves blueberries but I’d also like to try this with blackberries.
Hello, I wanted to know if the toppings of your Blueberry and Peach cobblers can be interchanged? And which do you think would work with apples?
Hi Mary! I can’t guarantee how switching the toppings will affect the final outcome, but I’d suspect that you can pretty successfully substitute apples in either of the cobbler recipes. Let us know how it turns out if you give it a try!
can I use Almond flour instead of gluten flour
Hi Louise! You’d need to use a blended gluten-free flour. Almond flour alone won’t achieve the same results.
I want to try your Blueberry and Peach cobbler recipes but would like to know if the different types of topping are interchangeable? The biscuit type or the cake type of toppings both look delish. Also, can either or both be used with different fruits, especially Apples?
Yes and yes!
I made this cobbler for a coffee club. It was delicious!
I will definitely be making it again.
Delicious!!! thank you!
I made these for a lady’s church breakfast. It was delicious. I cooked the blueberries on top of the stove before putting them the casserole dish so they wouldn’t be runny and also I made them sugar free. The biscuits were tender and melt in your mouth. Served with whipped cream. Wow, it was a big hit – gone in minutes. Thank you for another great recipe.
Absolutely delicious!!
Hi I made the cobbler with coconut flour and substituted almond for oat milk. Turned out delicious. A little different in appearance than I thought but was still delicious
I’ve made a lot of blueberry deserts including cobbler but this was a family favorite. I will definitely be making this again!
My son LOVES blueberry cobbler and every year he wants it for his birthday but I struggled with finding a good gf recipe. This one “take the cake” so amazing and he enjoyed it throughly on his special day. Thank you!
I love your cobblers. I make mine gf and df and they are wonderful. Thanks!!!
Every recipe has been absolutely delicious. This ihas made such a difference in my life. I never feel deprivedI’of being able to enjoy delicious food just because I have a gluten problem. Thank you so much
Made this tonight for my husband’s Birthday dessert & we all enjoyed it!😀 Thanks for sharing this delicious recipe.
This was incredibly delicious! The biscuit topping was light and fluffy- the best part! I will definitely be baking this again. I used frozen berries and cup-for-cup flour. We loved it so much I am moving on to your pumpkin bar recipe today! Hope it turns out just as fabulous.
This is the best blueberry cobbler I’ve ever had in my life. I didn’t change a thing., everything’s turned out wonderfully. My husband could not even tell it was gluten free., & ate it all in one night. We served it with vanilla ice cream. I am making this again today.
This recipe was outstanding! I had to make a few changes because I didn’t have everything on hand. I used coconut oil in place of the butter on top of the blueberries and I used monk fruit sweetener in place of sugar so my husband could eat it too. The result was such a delicious dessert! Thank you for sharing all of your delicious recipes!
This recipe is delicious!! I do not have to be gluten free but my 2 daughter in laws do, so I am always looking for recipes to serve when they come over. I was able to pick blackberries near one of my son’s homes, so I decided to adapt this recipe to it. I added a little extra sugar since they were wild blackberries. The topping was wonderfully moist, and with a scoop of ice cream over it while it was warm, it just melted in your mouth. I will certainly use this recipe for all my cobblers.