Sweet jammy blueberries topped with a light cake layer make up this delicious Gluten Free Blueberry Cobbler. Top it with ice cream or eat it as is, this cobbler is a super simple dish you can eat any time of the day. It is also nut free, egg free and easily dairy free (vegan).
This Gluten Free Blueberry Cobbler is the perfect treat for when you're looking for a fruity dessert that's simple to make!
If you're looking for more blueberry recipes, try my Lemon Blueberry Cookies, Blueberry Olive Oil Cake, Blueberry Cinnamon Rolls and Blueberry Cupcakes.
Jump to:
Reasons To Love This Cobbler
- Allergy Friendly- These cobbler is gluten free, nut free, egg free and can easily be dairy free (vegan).
- Light Cake Topping- The cake of this cobbler is so light and thin!
- Blueberries- There are 3 cups of real fresh blueberries inside of this cobbler!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf.
- Blueberries- We use 3 cups of fresh.
- Orange Juice- We mix the blueberries and sugar with orange juice! It gives it that slight citrusy tang.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make This Vegan
- Use a gluten free flour that’s free from dairy.
- Only use unsalted vegan baking sticks instead of butter.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Gluten Free Blueberry Cobbler
Here are the step by step instructions to make this cobbler!
Step 1: Mix the Filling Ingredients
In a medium bowl, mix together the washed 3 cups of blueberries, the 3 tablespoons of granulated sugar and the orange juice.
Pour mixture into the greased 8 inch baking dish.
Step 2: Mix the Dry Ingredients
In a small bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Set aside.
Step 4: Cream the Butter/Vegan Baking Stick and the Sugar
In the bowl of an electric mixer using the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and the ½ cup of granulated sugar until light and fluffy.
About 2-3 minutes.
Scrape down the sides of the bowl with a spatula if needed.
Step 5: Add in the Cornstarch Water Mixture and the Vanilla
Slowly beat in the cornstarch water and the vanilla until combined.
Step 6: Mix in the Gluten Free Flour Mixture
On low speed add in the gluten free flour mixture until just combined. It will be super sticky.
Step 7: Scoop the Batter
Using a tablespoon or a small cookie scoop (I used a small cookie scoop), scoop the batter onto the blueberries. Try to cover as much of the blueberries as you can.
Step 8: Spread the Batter
Take a butter knife or an icing spatula and smooth the batter out into a thin layer to cover all the blueberries.
I found it so sticky, so I ended up slightly wetting my hands and smoothing the batter out with slightly wet fingers.
Step 9: Bake
Bake in the center rack in the oven for 40 minutes until the cobbler filling is bubbling and the cake topping is a beautiful golden brown.
Step 10: Let it Cool
Remove from the oven and let it sit on top of the stove and semi cool before serving. The blueberry layer gets scalding hot.
Expert Baking Tips
- Smoothing The Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When the batter is in the pie dish, gently smooth the tops with a butter knife.
- Use Fresh Blueberries- Make sure to use fresh instead of frozen. Frozen blueberries contain more liquid as they break down and the cobbler won’t really set while baking.
Recipe FAQs
Most gluten free baked goods are best made the same day, and this cobbler is no exception.
I think it's best served fresh but you can save the leftovers.
No. You must use fresh.
Frozen brings about too much liquid and the jammy layer of the cobbler would never set while baking.
You can dust it with powder sugar or top it with ice cream!
If you do top it with ice cream, I love how it tastes with my No Churn Lemon Ice Cream! Such a good pairing!
Storing and Freezing
Storing
Since gluten free and eggless baked goods are best the first day, we want to try to keep this Gluten Free Blueberry Cobbler, as fresh as possible.
Wrap the top of the pie dish with foil and pop it in the fridge forum to two days.
When ready to eat, cut a slice and pop it in the microwave for 5-10 seconds. Be careful not to burn your mouth.
Freezing
I do not recommend freezing this cobbler.
Other Fruity Desserts You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Gluten Free Blueberry Cobbler
Ingredients
For the filling:
- 3 cups fresh blueberries
- 3 tablespoons granulated sugar
- ⅓ cup orange juice
For the cake topping:
- ⅔ cup gluten free flour make sure to use dairy free for vegan
- ¼ teaspoon baking powder
- Pinch of kosher salt
- ½ cup unsalted butter or vegan baking stick softened
- ½ cup granulated sugar
- 2 heaping tablespoons of cornstarch mixed with 3 tablespoons of water
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375 degrees Fahrenheit and lightly grease an 8 inch square or round baking dish.
- In a medium bowl, mix together the washed 3 cups of blueberries, the 3 tablespoons of granulated sugar and the orange juice. Pour mixture into the greased 8 inch baking dish.
- In a small bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
- In a small bowl, using a spoon, mix together the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Set aside.
- In the bowl of an electric mixer using the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and the ½ cup of granulated sugar until light and fluffy. About 2-3 minutes. Scrape down the sides of the bowl with a spatula if needed.
- Slowly beat in the cornstarch water mixture and the vanilla until combined.
- On low speed add in the gluten free flour mixture until just combined. It will be super sticky.
- Using a tablespoon or a small cookie scoop (I used a small cookie scoop), scoop the batter onto the blueberries. Try to cover as much of the blueberries as you can.
- Then take a butter knife or an icing spatula and smooth the batter out into a thin layer to cover all the blueberries. If it’s too sticky, use slightly wet hands and smooth the batter out with slightly wet fingers.
- Bake in the center rack in the oven for 40 minutes until the cobbler filling is bubbling and the cake topping is a beautiful golden brown.
- Remove from the oven and let it sit on top of the stove and semi cool before serving. The blueberry layer gets scalding hot.
- Top with ice cream or serve as is. Enjoy!
Notes
Nutrition
The recipe for this Blueberry Cobbler was slightly adapted from All Recipes.
john
I made this for a campout. Needless to say it was a hit!