Gluten Free Blueberry Cobbler

5 from 3 votes

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).

Prep Time15

Cook Time45

Rest Time15

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: Servings

Calories: 257kcal

Author: Lee

Ingredients

For the Blueberry Filling

2.5 cups fresh blueberries
¼ cup granulated sugar
⅓ cup orange juice (store bought is fine to use)

For the Cake Topping

1 cup multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
¼ teaspoon baking powder
¼ teaspoon kosher salt
2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
½ cup unsalted butter or vegan baking stick, room temperature
½ cup plus 2 tablespoons granulated sugar
¾ teaspoon pure vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 375 degrees Fahrenheit and lightly grease an 8 inch square or round baking dish or pie dish.
Into the grease baking dish, mix together the washed 2.5 cups of blueberries, the ¼ cup granulated sugar and the ⅓ cup orange juice.
In a medium bowl, whisk together the 1 cup gluten free flour, ¼ teaspoon baking powder and ¼ teaspoon kosher salt. Set aside.
In a small bowl, using a spoon, mix together the 2 rounded tablespoons of cornstarch (26 grams) with 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup unsalted butter or vegan baking stick and the ½ cup plus 2 tablespoons granulated sugar until it is soft and creamy. About 1-2 minutes.
Slowly beat the cornstarch water mixture and ¾ teaspoon pure vanilla extract into the creamed butter and sugar. It will look chunky.
On low speed slowly mix in the gluten free flour mixture until just combined. The batter 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 the batter is too sticky, use slightly wet hands and smooth it out with slightly wet fingers.
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 for about 15 minutes before serving. The blueberry layer gets scalding hot.
Top with ice cream or serve as is. Enjoy!

Video

Notes

For Vegan: Use a gluten free flour free from dairy, vegan sugar and vegan baking sticks.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 packed cups of regular flour (168 grams).

Eggs: I cannot test this due to a severe egg allergy, but use 1 packed cup of flour (168 grams), 2 eggs and eliminate the cornstarch water.

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.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition