Gluten Free Blueberry Cobbler

This Gluten Free Blueberry Cobbler is made with sweet jammy blueberries and covered with a light crisp cake layer. Top it with ice cream or eat it as is, this easy blueberry 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! It only uses a handful of ingredients and is the perfect springtime and summertime dessert!

For more blueberry recipes, try my Lemon Blueberry Cookies, Blueberry Olive Oil Cake, Blueberry Cinnamon Rolls and Blueberry Cupcakes.

Reasons To Love This Gluten Free Blueberry Cobbler

• Allergy Friendly- This simple blueberry cobbler is gluten free, nut free, egg free and can easily be dairy free (vegan)!
• Loaded with Fresh Blueberries- There are 2.5 cups of fresh blueberries inside of this cobbler!
• Light Cake Topping- The cake topping of this cobbler is so light and thin!
• Easier than Pie- No need for rolling pins, this cobbler is so much easier to make than pie while still being super delicious!

Ingredient Notes

• Blueberries- We use 2.5 cups of fresh blueberries. I do not use frozen as they contain way more moisture and the blueberry layer will be way more liquidy, which is fine if you're ok with that.
• Orange Juice- This helps make the filling a bit thicker and adds a subtle citrus flavor that cuts through the sweetness of the blueberries.
• Granulated Sugar- We add some into the blueberry filling and some will be creamed with the butter for the cake topping.
• 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 gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
• Baking Powder- To help the cake layer rise slightly and to prevent it from sinking into the blueberry filling.
• Kosher Salt- Helps draw out all the flavors.
• Cornstarch Water- This is essential and binds the cake layer together since the it is eggless.
• Pure Vanilla Extract- Make sure to only use pure vanilla extract otherwise the cobbler can have a chemical flavor.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations

This recipe has not been tested with some of 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 blueberry cobbler recipe! 

Step 1: Mix the Filling Ingredients

In the greased pie dish, gently mix together the washed blueberries, ¼ cup granulated sugar and the orange juice.

Step 2: Mix the Dry Ingredients

In a medium 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 and Sugar

Beat the butter and ½ cup plus 2 tablespoons granulated sugar until it is soft and creamy. About 1-2 minutes.

Step 5:  Add in the Cornstarch Water and Vanilla

Slowly beat the cornstarch water mixture and vanilla into the creamed butter and sugar. It will look chunky.

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.

If you're having trouble, clean slightly wet hands works well to smooth the batter out.

Step 9: Bake and Cool

Bake in the center rack in the oven for 45-47 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. 

Expert Baking Tips

• Use Fresh Blueberries- I prefer to use fresh instead of frozen. Frozen blueberries contain more liquid as they break down and the cobbler won’t really set while baking.
• Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement. 
• Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. We want to cream the butter with the sugar and it will not work if it is melted or softened. 
• Smooth the Batter- When the batter is in the cake pan, gently smooth the top with a butter knife prior to baking. If it is too sticky, rinse clean hands with water, shake them off and then use your fingers to smooth out the batter.

Recipe FAQs

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