Last Updated on February 14, 2021 by Ellen Christian
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This gluten-free blueberry cobbler is a delicious way to use up fresh or frozen blueberries. Try this gluten-free blueberry dessert today.
If you love blueberries as much as I do, you might want to try my gluten-free blueberry crisp. These mini blueberry desserts are so much fun to serve and to eat.
Gluten Free Blueberry Cobbler
We do a lot of gluten free cooking since my daughter is gluten intolerant. In the summer, we use fresh blueberries from a local berry spot. But, during the off-seasons, we use frozen.
And, if you don’t have blueberries, you can easily substitute another type of berry. Or, I’ve even tried it with canned peaches and it’s quite good that way too.
Or, why not try a combination? You can make a triple berry cobbler with raspberries, blueberries, and strawberries. Or, make a gluten-free peach blueberry cobbler by combining both.
If you aren’t gluten free, you can easily just use traditional all-purpose flour in this recipe instead. There’s no need to make any other substitutions.
What do I need to make this recipe?
- 8×8 or 9×9 baking dish
- Non-stick spray
Tips for using frozen blueberries
If you choose to use frozen berries instead of fresh, you can certainly do that. Even canned berries will work well in this recipe.
You don’t need to thaw the berries before you use them. It might be a little bit juicer but it will still be just as delicious.
Can I make cobbler ahead of time?
Yes, you can make this gluten free blueberry cobbler ahead of time. Just bake it as the recipe says and then allow it to cool.
Once it’s cooled, cover it with plastic wrap and refrigerate it. Then, when you want to reheat it, preheat the oven to 350F and heat it for 20 minutes or until warm through.
What type of gluten free flour is best?
I use the King Arthur Gluten Free flour substitute. It’s a one to one substitution. So you would use the same amount of gluten free flour as you would all-purpose flour. This makes it easy to substitute.
Tips for making gluten free blueberry cobbler
- Spray the pan with a nonstick spray to make cleaning easier. I really like this coconut oil spray because it’s gluten-free.
- Don’t mix the dough too much. You want it to be a bit lumpy. It should look textured when you pour it on the berries.
- To make this dairy-free, you can use Smart Balance butter and unsweetened almond milk. This will also make it vegan.
What should I top this with?
I like mine as is without anything on it. But, my husband likes a scoop of French Vanilla Ice Cream.
You could also put a scoop of real whipped cream on it. I like to make homemade whipped cream. It is just so much better than store-bought.
You can serve it either warm or cold. But, I prefer it warm the best.
How should I store leftovers?
Just cover the pan with plastic wrap or aluminum foil and place it in the refrigerators. Use up your leftovers within 3 days. It almost tastes better the second time than the first!
More gluten free dessert recipes
If you enjoyed this gluten free blueberry cobbler, why not try one of these desserts.
- 1-1/2 cups fresh blueberries
- 1/4 lemon
- 1/2 cup and 1 tablespoon white sugar
- 2 tablespoons and 3/4 teaspoon butter, softened
- 3/4 cup King Arthur Gluten Free flour
- 3/4 teaspoon baking powder
- 1/4 cup and 2 tablespoons whole milk
- 3/4 cup white sugar
- 1/4 teaspoon salt
- 2-1/4 teaspoons cornstarch
- 1/2 pinch ground cinnamon
- 1/4 cup and 2 tablespoons boiling water
- Preheat the oven to 350 degrees F.
- Lightly grease an 8×8 inch baking dish.
- Spread the blueberries out to cover the entire bottom of the baking dish.
- Squeeze the juice from the lemon over them.
- In a medium bowl, stir together the butter and 1/2 cups and 1 tbsp sugar until smooth.
- Stir in flour and baking powder alternately with the milk until smooth. The batter will be thin.
- Spoon over the berries, and spread evenly.
- In a small bowl, stir together 3/4 cups of sugar, salt, and cornstarch.
- Sprinkle over the top of the batter.
- Dust with a pinch of cinnamon, then pour the boiling water over the entire dish.
- Bake for 45 minutes in the preheated oven, or until golden brown.
Amount Per Serving: Calories: 224Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 157mgCarbohydrates: 53gFiber: 2gSugar: 32gProtein: 3g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.