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    Home » Dessert

    Gluten Free Blueberry Cobbler

    Published: Jun 25, 2021 · Modified: Jun 18, 2022 by Lee · This post may contain affiliate links · 1 Comment .

    Jump to Recipe

    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). 

    Scooping out servings of gluten free Blueberry Cobbler with ice cream.

    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 Blueberry Olive Oil Cake, Blueberry Cinnamon Rolls and Blueberry Cupcakes.

    Jump to:
    • Reasons To Love This Cobbler
    • Ingredient Notes
    • Step By Step Instructions
    • Expert Baking Tips
    • How to Make This Vegan
    • Recipe FAQs
    • Storing and Freezing 
    • Other Fruity Desserts You'll Love
    • 📖 Recipe
    • Gluten Free Blueberry Cobbler

    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.

    Step By Step Instructions

    Here are the steps 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.

    Adding sugar to the blueberries in the round baking dish.
    Step 1

    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. 

    Scooping the batter onto the blueberries.
    Step 7

    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. 

    Smoothed out batter on top of the blueberries.
    Step 8

    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.

    How to Make This Vegan

    Follow these simple steps to make sure this cobbler is vegan:

    • Use a gluten free flour that’s free from dairy.
    • Only use unsalted vegan baking sticks instead of butter.

    Recipe FAQs

    Can I make this ahead of time?


    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.

    Can I use frozen blueberries?


    No. You must use fresh.

    Frozen brings about too much liquid and the jammy layer of the cobbler would never set while baking.

    What can I top it with?


    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

    • Eggless Strawberry Cake
    • Strawberry Filled Cupcakes
    • No Bake Strawberry Pie
    • Mixed Berry Cake

    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 and Facebook! Enjoy!!! 

    📖 Recipe

    Scooping out servings of gluten free Blueberry Cobbler with ice cream.

    Gluten Free Blueberry Cobbler

    Author: Lee
    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, eggless and easily dairy free (vegan). 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Cobblers, Dump Cakes and Pies
    Cuisine American
    Servings 8 Servings
    Calories 245 kcal

    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

    Storing: 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.
    I do not recommend freezing this cobbler.
    For Vegan: Use a gluten free flour that's free from dairy and use vegan baking sticks. 

    Nutrition

    Calories: 245kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 21mgPotassium: 68mgFiber: 2gSugar: 24gVitamin A: 405IUVitamin C: 11mgCalcium: 22mgIron: 1mg
    Tried this recipe?Let us know how it was!

    The recipe for this Blueberry Cobbler was slightly adapted from All Recipes.

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    Reader Interactions

    Comments

    1. john

      May 02, 2022 at 5:47 pm

      5 stars
      I made this for a campout. Needless to say it was a hit!

      Reply

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    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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