This gluten-free blueberry cobbler is a delightful combination of fresh blueberry filling and a buttery biscuit topping. Made with just the right amount of sweetness to satisfy your cravings without being overly sweet. It's incredibly easy to make, you'll have a scrumptious summer dessert in less than an hour!
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I love a good cobbler, especially when I can make them in season with fresh fruits. This fresh blueberry cobbler is one of my favorite summer desserts, along with my gluten-free strawberry rhubarb crisp. During Fall months, I love making gluten-free apple cobbler with fresh, crisp apples!
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📖Why My Recipe Works
- Bold Flavor- This recipe uses both vanilla and lemon for a complex flavor that lets the blueberries shine.
- Biscuit Topping- The topping has the perfect buttery, crisp texture that is in between a biscuit and a cake. Not too heavy and not too light! The buttermilk reacts with the baking soda to give it the perfect puff.
Serve this delicious cobbler with vanilla ice cream or whipped cream for a satisfying summer dessert. It's so good that no one will notice that it's gluten-free, too!
🧾Ingredient Notes
Blueberry Filling
- Blueberries- Use fresh or frozen blueberries. You can also use other berries like strawberries, raspberries, and blackberries.
- Sugar- Use granulated sugar or brown sugar.
- Cornstarch- Arrowroot and tapioca starch work well too.
- Lemon Zest- Adds a citrusy flavor that complements the sweetness of blueberries.
Cobbler Topping
- Gluten-free flour- I used Bob's Red Mill 1:1 Baking Flour, which contains xanthan gum. If your flour blend doesn't have xantham gum, you'll need to add extra to create structure.
- Butter- Use cold unsalted butter. If using salted butter, omit the extra salt.
- Leveners- This recipe uses both baking soda and powder. Use both ingredients to get the proper texture in the cobbler topping.
- Buttermilk- Use store-bought buttermilk or make your own by mixing 1 tablespoon of lemon juice with whole milk.
- Egg Yolk- Adds extra moisture to the GF flour.
💭 Variations
Make a dairy-free version of this cobbler by replacing the butter with vegan butter, and the buttermilk with equal parts non-dairy milk, 1 tablespoon lemon juice, and a ¼ teaspoon cream of tartar. I like to use almond milk or macadamia nut milk in my cobblers.
With these modifications, you can easily make your cobbler vegan by leaving out the egg yolk. It just adds extra moisture, but you can replace it by adding a tablespoon of apple sauce or more nondairy milk.
⏲️How to Make Gluten-Free Cobbler
Make the topping by combining dry ingredients in a large bowl. Cut butter into pea-sized crumbs using two forks (or a pastry cutter) and mix in the bowl.
In another bowl, whisk together egg yolk, vanilla, and buttermilk until combined. Gently add the mixture to the dry ingredients and stir until evenly combined. Set aside and let the dough rest.
Make the filling by combining all the ingredients in a large bowl. Toss together until the berries are coated well, then transfer to a lightly buttered baking dish. Spread it well to make an even layer.
Spread the cobbler topping over the top of the blueberry mixture, making sure to cover the top with just some bits of filling showing through. Bake it uncovered until the fruit is bubbling and the top is golden brown, or about 40 to 45 minutes. Cool for 10 to 15 minutes before serving.
Expert Tips
- If the dish looks like it's getting too brown when baking, cover it loosely with aluminum foil.
- To check for doneness, insert a toothpick into the biscuit topping. The cobbler should be ready if the toothpick comes out dry and the filling is bubbly.
More Gluten-Free Dessert Recipes
🌡️Storing Leftovers
To make ahead, fully bake the fruit cobbler and let it cool before covering and storing it in the fridge. Reheat it to 300F or until warmed through.
To store leftovers, cover the baking dish or transfer the cobbler to an airtight container. Refrigerate for up to 4 days. Reheat the cobbler by warming it in the microwave for 30-40 seconds or until completely warm.
Common Recipe Questions
Yes, you can absolutely make individual cobblers. Fill ramekins with the filling and toppings. Bake them for around 20-30 minutes or until the filling is bubbling and the topping is golden brown.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Gluten-Free Blueberry Cobbler
Ingredients
Blackberry Filling
- 6 cups blueberries use fresh or frozen (about 24 ounces)
- ⅓ cup granulated sugar
- 1 lemon zest only
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- ⅛ teaspoon kosher salt
Gluten-Free Cobbler Topping
- 1 ½ cups gluten free flour blend
- ¼ xanthan gum omit if your flour blend contains
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons unsalted butter cold and cubed
- ¾ cup buttermilk cold
- ½ teaspoon vanilla extract
- 1 egg yolk
Instructions
- Preheat your oven to 350 F degrees. Lightly butter or oil your baking dish.
- In a large bowl, combine the blueberries and the remaining filling ingredients. Toss until the berries are evenly coated. Transfer the mixture to the prepared baking dish and pat into an even layer.6 cups blueberries, ⅓ cup granulated sugar, 1 teaspoon vanilla extract, 1 tablespoon cornstarch, ⅛ teaspoon kosher salt, 1 lemon
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Using two forks (or a pastry cutter) cut in the butter until you have pea-sized crumbs.1 ½ cups gluten free flour blend, ¼ xanthan gum, ⅓ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 6 tablespoons unsalted butter
- Whisk together the egg yolk, vanilla, and buttermilk. Slowly add the mixture to the flour and stir with a rubber spatula until evenly combined. Rest the dough for 10 minutes.¾ cup buttermilk, 1 egg yolk, ½ teaspoon vanilla extract
- Spoon the dough all over the top of the filling. The filling should be mainly covered with some bits of filling showing through. Optional: Sprinkle extra sugar over the top.
- Bake uncovered until the fruit is bubbling and the top is golden, about 40 to 45 minutes. If it looks like it's getting too brown, cover it loosely with aluminum foil. Cool for 10 to 15 minutes before serving.
Notes
- You can use any blend of berries including strawberries, raspberries, and blackberries.
- To make ahead fully bake and cool before storing in the fright. Reheat at 300 F degrees until warmed through.
Equipment
- Baking dish
Jen Wooster says
This worked exactly as written, thanks!