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    Home » Desserts

    Gluten-Free Blueberry Cobbler {Dairy-Free & Vegan Option}

    Published: Aug 31, 2020 · by Audrey

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    gluten-free blueberry cobbler Pinterest pin 2a

    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 serving with ice cream and the pan of cobbler in the background

    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.

    gluten-free blueberry cobbler recipe steps

    How To Make Gluten-Free Blueberry Cobbler

    • 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. (photo 1)
    • 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. (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)
    • 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.
    • 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.

    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.

    white baking dish of gluten-free blueberry cobbler

     

    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.

    gluten-free blueberry cobbler in a white baking dish with a spoon and a serving on a plate

    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.

    gluten-free bluberry cobbler serving with ice cream on a plate with a spoon

     

    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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    ★Did you make this recipe? Please give it a star rating below in the comments!★

    gluten-free blueberry cobbler topped with ice cream
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    5 from 9 votes

    Gluten-Free Blueberry Cobbler {Dairy-Free & Vegan Option}

    An easy recipe for gluten-free blueberry cobbler. Sweet blueberries baked with a buttery biscuit topping. This recipe also has dairy-free and vegan options. 
    Course Dessert
    Cuisine American
    Keyword gluten-free blueberry cobbler, gluten-free cobbler, gluten-free dairy-free blueberry cobbler
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings 8 servings
    Calories 344kcal
    Author Audrey from Mama Knows Gluten Free

    Ingredients

    Blueberries

    • 4 cups blueberries (frozen or fresh)
    • ¼ 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 ¼ 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
    • 1 ½ teaspoons gluten-free baking powder
    • ¼ teaspoon salt
    • ¼ teaspoon ground cinnamon
    • ½ 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, 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.
    • 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!"

    Nutrition

    Serving: 1serving | Calories: 344kcal | Carbohydrates: 55g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 195mg | Potassium: 193mg | Fiber: 4g | Sugar: 35g | Vitamin A: 469IU | Vitamin C: 7mg | Calcium: 107mg | Iron: 1mg
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    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
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    Reader Interactions

    Comments

    1. D. Smith says

      July 04, 2022 at 6:50 pm

      I’ve made a lot of blueberry deserts including cobbler but this was a family favorite. I will definitely be making this again!

      Reply
    2. Holly says

      June 02, 2022 at 9:19 pm

      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!

      Reply
    3. Becki says

      March 25, 2022 at 12:16 pm

      I love your cobblers. I make mine gf and df and they are wonderful. Thanks!!!

      Reply
    4. Eileen jones says

      March 25, 2022 at 11:05 am

      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

      Reply
    5. Christine Savinelli says

      January 05, 2022 at 9:38 pm

      Made this tonight for my husband’s Birthday dessert & we all enjoyed it!😀 Thanks for sharing this delicious recipe.

      Reply
    6. AnnMarie says

      February 20, 2021 at 9:36 am

      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.

      Reply
    7. Teri says

      February 03, 2021 at 10:11 am

      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.

      Reply
    8. Christine says

      October 07, 2020 at 8:34 am

      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!

      Reply
    9. Konda McKeeby says

      September 19, 2020 at 4:55 pm

      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.

      Reply

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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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