An easy recipe for gluten-free blueberry cobbler. Sweet blueberries with a buttery biscuit topping. This recipe also has dairy-free and vegan options.
Gluten-Free Blueberry Cobbler
This gluten-free blueberry cobbler is one of the easiest desserts you can make! My recipe is for a Southen homemade fruit cobbler and has a buttery biscuit topping instead of a cake or crumb topping.
If you enjoyed my Gluten-Free Peach Cobbler recipe, you are going to love this blueberry cobbler recipe too! You can see just how easy this gluten-free blueberry cobbler is to make in the recipe video.
How To Make Gluten-Free Blueberry Cobbler
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Preheat oven to 425°F and spray a 2-quart baking dish with gluten-free cooking spray.
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Add the blueberries, 1/4 cup sugar, lemon juice, and cornstarch to a large bowl and stir to combine. (photo 1)
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In a large bowl, mix together the gluten-free flour, 1/4 cup sugar, baking powder, salt, and ground cinnamon.
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Add the cold butter and use a pastry blender or fork to cut the butter into the dry ingredients. (photo 2)
- 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. (photo 3)
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Pour the blueberries in 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. (photo 4)
- Sprinkle the top of the cobbler with sugar.
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Cover the cobbler with foil. Place the cobbler on the middle rack.
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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.
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Allow the cobbler to cool for 10-15 minutes. Serve warm with whipped cream or vanilla ice cream.
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Store the leftover cobbler in an air-tight container in the refrigerator.
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Reheat the blueberry cobbler in the microwave or oven. To reheat in the oven, remove it from the refrigerator and allow it to come to room temperature. Place foil over the cobbler and bake at 350°F for about 20 minutes or until warmed through.
Can I Use Fresh Or Frozen Blueberries?
This gluten-free fruit cobbler can be made with either fresh or frozen blueberries. That’s what is great about making cobbler. You don’t have to worry about seasonal fruit. Either fresh, frozen or even canned blueberries work great in a cobbler.
The 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.
Can Cobbler Be Made Ahead Of Time?
You can easily bake the cobbler ahead of time. Once cooled, cover with plastic wrap or foil and place in the refrigerator. The cobbler can be reheated in the oven for about 20 minutes at 350° F.
Gluten-Free Flour
To make this gluten-free blueberry cobbler, I used a cup for cup all-purpose gluten-free rice flour. A cup for cup gluten-free rice flour blend is one that is made up of rice flour, starches, and xanthan gum.
The addition of xanthan gum helps to replace the elasticity and texture of gluten. Make sure not to add any extra xanthan gum to your flour blend already has it in it. If you do, you will get a gummy cobbler!
My preferred flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal.
You may experience different baking results depending on the gluten-free flour blend you choose. Gluten-free flour blends that contain sorghum flour do not absorb liquid the same as the Pillsbury gluten-free flour. Sometimes this causes different baking results.
This gluten-free cobbler recipe will not work with almond or coconut flour.
Pro Tip For Measuring Gluten-Free Flour
I feel that the best way to measure all-purpose gluten-free flour is to use the “spoon & level” method. It is also always best to use a dry measuring cup to measure flour and not a glass measuring cup used for liquid.
The “spoon & level” method: use a spoon to scoop the flour out of the bag into a measuring cup. After spooning the flour into a measuring cup, use the back of a knife to level the flour off of the measuring cup. I do this over a bowl to catch the flour.
Please do not use a measuring cup to scoop the flour directly out of the bag or you could get more flour than the recipe calls for.
Tips For Making Blueberry Cobbler
- Grease the baking dish with gluten-free cooking spray. I like coconut oil spray.
- Do not over mix 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 a fluffy topping.
- Spray the back of the foil with cooking spray to keep the topping from sticking.
Dairy-Free and Vegan Baking
To make a gluten-free and dairy-free blueberry cobbler, I used Smart Balance butter and unsweetened almond milk. This gluten-free blueberry cobbler is also vegan if you use the dairy-free milk with your favorite vegan butter and Bob’s Red Mill gluten-free egg replacer.
Some of my favorite dairy-free alternatives that I like to bake with are Smart Balance butter, coconut oil, unsweetened almond, cashew, or coconut milk.
Easy Gluten-Free Blueberry Cobbler
It is so easy to make blueberry cobbler from scratch. This gluten-free dessert recipe is so simple and only takes a few minutes to whip up. Serve this blueberry cobbler warm topped with vanilla ice cream or whipped cream.
More Gluten-Free Dessert Recipes To Try!
- Gluten-Free Oatmeal Cookies {Dairy-Free Option}
- Gluten-Free Strawberry Shortcake {Dairy-Free & Vegan Option}
- Gluten-Free Apple Crisp {Dairy-Free Option}
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Gluten-Free Blueberry Cobbler {Dairy-Free & Vegan Option}
Ingredients
Blueberries
- 4 cups blueberries (frozen or fresh)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons corn starch
- 2 tablespoons melted butter Dairy-free use Smart Balance butter or use your favorite vegan butter.
Topping
- 1 1/4 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.
- 1/4 cup granulated sugar
- 1 1/2 teaspoons gluten-free baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cups milk dairy-free or vegan use unsweetened almond or unsweetened coconut milk.
- 6 tablespoons butter, chilled Dairy-free use Smart Balance butter or use your favorite vegan butter.
- 1 large egg Vegan use Bob's Red Mill gluten-free egg replacer
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 425°F and spray a 2-quart baking dish with gluten-free cooking spray.
- Add the blueberries, 1/4 cup sugar, lemon juice, and cornstarch to a large bowl and stir to combine.
- In a large bowl, mix together the gluten-free flour, 1/4 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.
- Store the leftover cobbler in an air-tight container in the refrigerator.
- Reheat the blueberry cobbler in the microwave or oven. To reheat in the oven, remove it from the refrigerator and allow it to come to room temperature. Place foil over the cobbler and bake at 350°F for about 20 minutes or until warmed through.
Video
Notes
- 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.
- Frozen blueberries do not need to 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.
- For the dairy-free option, I used Smart Balance butter and unsweetened almond milk.
- For the vegan option use your favorite vegan butter, dairy-free milk, and Bob's Red Mill gluten-free egg replacer.
- Store the leftover cobbler in an air-tight container in the refrigerator.
- Reheat the blueberry cobbler in the microwave or oven. To reheat in the oven, remove it from the refrigerator and allow it to come to room temperature. Place foil over the cobbler and bake at 350°F for about 20 minutes or until warmed through.
- Mama says, "always check your labels!"
Konda McKeeby says
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.