Gluten-Free Blueberry Cobbler {Dairy-Free & Vegan Option}
Published
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
-
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. (photo 1)
-
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. (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.
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}
Let’s Connect! You can FOLLOW ME on Facebook, Instagram, Pinterest, or YouTube!
★Did you make this recipe? Please give it a star rating below in the comments!★
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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.