Gluten-Free Blueberry Cobbler

5 from 15 votes

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.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: gluten-free blueberry cobbler, gluten-free cobbler, gluten-free dairy-free blueberry cobbler

Servings: servings

Author: Audrey Roberts

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.

Video

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