Go Back
Gluten Free Blueberry Cobbler

Buttery Gluten-Free Blueberry Cobbler Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh or frozen blueberries
  • ⅓ cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • ½ tsp vanilla extract
  • 1 cup gluten-free all-purpose flour blend
  • ¼ cup granulated sugar
  • 1 tsp baking powder
  • ¼ tsp fine sea salt
  • 4 tbsp cold unsalted butter, cubed
  • ½ cup cold buttermilk

Method
 

  1. Heat oven to 375°F (190°C). Toss blueberries, ⅓ cup sugar, cornstarch, lemon juice, and vanilla in a bowl. Pour into an 8x8 inch baking dish.
  2. Whisk the flour blend, ¼ cup sugar, baking powder, and salt. Cut in the cold butter until the mixture looks like coarse meal with pea-sized lumps.
  3. Stir in the buttermilk just until a shaggy dough forms. Drop six spoonfuls of dough over the berry filling.
  4. Bake 35 to 40 minutes, until the topping is golden and the fruit is bubbling at the edges.
  5. Cool 5 minutes on a rack, then spoon into bowls and serve warm.

Notes

Using frozen blueberries straight from the freezer works beautifully here. They take a minute or two longer to bake and release more juice, which makes the filling extra jammy. Letting the cobbler rest after baking helps the sauce thicken.