Gluten-Free Blueberry Cobbler recipe that’s sweet, juicy, and topped with a golden, tender biscuit topping — the perfect summer dessert!
🌿 Gluten-Free Blueberry Cobbler
Serves: 6–8
Prep Time: 15 minutes
Bake Time: 35–40 minutes
🫐 Ingredients
For the blueberry filling:
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4 cups fresh or frozen blueberries
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1/2 cup granulated sugar
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1 tbsp lemon juice
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1 tbsp cornstarch (or arrowroot starch)
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1/2 tsp ground cinnamon (optional)
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1/4 tsp salt
For the gluten-free cobbler topping:
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1 cup gluten-free all-purpose flour (with xanthan gum)
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1/4 cup almond flour (optional, for texture)
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1/4 cup granulated sugar
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1 1/2 tsp baking powder
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1/4 tsp baking soda
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1/4 tsp salt
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1/3 cup cold unsalted butter (cubed)
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1/2 cup buttermilk (or mix 1/2 cup milk with 1 tsp vinegar)
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1/2 tsp vanilla extract
🔪 Instructions
1. Prepare the Filling:
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Preheat oven to 180°C (350°F).
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In a bowl, toss the blueberries with sugar, lemon juice, cornstarch, cinnamon, and salt.
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Pour the mixture into a greased 8-inch square or similar baking dish.
2. Make the Topping:
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In a separate bowl, whisk together the gluten-free flour, almond flour, sugar, baking powder, baking soda, and salt.
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Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
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Stir in the buttermilk and vanilla until a thick batter forms. Don’t overmix.
3. Assemble & Bake:
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Drop spoonfuls of the batter over the blueberries, spreading slightly but leaving gaps to allow bubbling.
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Optional: Sprinkle the top with a little extra sugar for crunch.
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Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling.
🍨 Serving Tips
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Let cool for 10–15 minutes before serving.
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Serve warm with vanilla ice cream, whipped cream, or a drizzle of cream.
