This gluten-free blueberry cobbler is a delightful combination of fresh blueberry filling and a buttery biscuit topping. Made with just the right amount of sweetness to satisfy your cravings without being overly sweet. It's incredibly easy to make, you'll have a scrumptious summer dessert in less than an hour!
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Skill Level: Beginner
Flavor Remix: You can use any blend of berries, including strawberries, raspberries, and blackberries.
Allergy Watch: Dairy Free option requires modifications, can be made without eggs, Nut-Free
This is one of those summer desserts I come back to every year when blueberries are at their peak. The topping has the perfect buttery, crisp texture that's between a biscuit and a cake. Not too heavy and not too light! The buttermilk reacts with the baking soda to give it the perfect puff.
What makes this version worth making is the balance. The filling is saucy and juicy without turning runny, and the topping stays tender with just enough crisp edges to contrast the fruit. During testing, I found that letting the dough rest before baking gives the gluten-free flour time to hydrate, which makes the topping hold together beautifully instead of crumbling apart.
The lemon zest and vanilla work together to create a bright, slightly tangy flavor that keeps the cobbler from feeling overly sweet. Top with ice cream, frozen custard, or marscapone whipped cream.
Ingredient Notes
- Blueberries: Use fresh or frozen blueberries. If you use frozen berries, slightly increase the cornstarch.
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Sugar: Use granulated sugar in the filling, but you can use white or brown sugar in the topping.
- Cornstarch- Arrowroot and tapioca starch work well, too.
- Butter: Use COLD unsalted butter or reduce the salt added by ¼ teaspoon.
- Leveners: This recipe uses both baking soda and powder. Use both ingredients to get the proper texture in the cobbler topping.
- Buttermilk: Use store-bought buttermilk for the best rise but you can also make your own by mixing 1 tablespoon of lemon juice with whole milk.
- Egg Yolk: Adds extra moisture to the GF flour.
- Vanilla Extract: Or use an equal amount of vanilla paste.
Homemade Blueberry Ice Cream
Fresh blueberries, sugar, and cream come together in this easy ice cream maker recipe.
How to Make Gluten Free Berry Cobbler
A step-by-step visual guide for making gluten-free cobbler. You can skip to the recipe for the full written instructions.
Mix the Dry Ingredients
Whisk the dry ingredients first to evenly distribute the leaveners. Cut butter into pea-sized crumbs using two forks (or a pastry cutter) and mix in the bowl.
Mix the Biscuit Topping
In another bowl, whisk together egg yolk, vanilla, and buttermilk until combined. Gently add the mixture to the dry ingredients and stir until evenly combined. Set aside and let the dough rest.
Stir Together the Filling
Coating the berries evenly ensures the filling thickens properly as it bakes instead of separating. Spread into an even layer.
Top with the Batter
Spread the cobbler topping over the top of the blueberry mixture, making sure to cover the top with just some bits of filling showing through.
Bake and Cool
Bake it uncovered until the fruit is bubbling and the top is golden brown, or about 40 to 45 minutes. Cool for 10 to 15 minutes before serving.
Recipe Tips
- If the top browns too quickly, loosely cover with foil to prevent over-browning while the filling finishes cooking.
- Bake until you see bubbling around the edges, not just a golden top. That is how you know the filling is fully cooked.
- Serve slightly warm, not piping hot. This helps the filling set and keeps it from running.
- Sprinkle a little extra sugar on top before baking for a lightly crisp finish.
- To check for doneness, insert a toothpick into the biscuit topping. The cobbler should be ready if the toothpick comes out dry and the filling is bubbly.
Make Ahead and Storing
Make Ahead: Bake the cobbler fully, cool, then cover and refrigerate. Reheat in the oven at 300°F until warmed through.
Storing: Store covered in the fridge for up to 4 days. Reheat individual portions in the microwave or warm in the oven.
Freezing: Do not freeze.
📖 Recipe
Gluten-Free Blueberry Cobbler
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Ingredients
Blackberry Filling
- 6 cups blueberries use fresh or frozen (about 24 ounces)
- ⅓ cup granulated sugar
- 1 lemon zest only
- 1 teaspoon vanilla extract
- 1 Tablespoon cornstarch
- ⅛ teaspoon kosher salt
Gluten-Free Cobbler Topping
- 1 ½ cup 1:1 gluten-free flour with xanthan gum
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 6 Tablespoons unsalted butter cold and cubed
- ¾ cup buttermilk cold
- ½ teaspoon vanilla extract
- 1 egg yolk
Instructions
- Preheat your oven to 350 F degrees. Lightly butter or oil your baking dish.
- In a large bowl, combine the blueberries and the remaining filling ingredients. Toss until the berries are evenly coated. Transfer the mixture to the prepared baking dish and pat into an even layer.6 cups blueberries, ⅓ cup granulated sugar, 1 teaspoon vanilla extract, 1 Tablespoon cornstarch, ⅛ teaspoon kosher salt, 1 lemon
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Using two forks (or a pastry cutter) cut in the butter until you have pea-sized crumbs.1 ½ cup 1:1 gluten-free flour with xanthan gum, ⅓ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 6 Tablespoons unsalted butter
- Whisk together the egg yolk, vanilla, and buttermilk. Slowly add the mixture to the flour and stir with a rubber spatula until evenly combined. Rest the dough for 10 minutes.¾ cup buttermilk, 1 egg yolk, ½ teaspoon vanilla extract
- Spoon the dough all over the top of the filling. The filling should be mainly covered with some bits of filling showing through. Optional: Sprinkle extra sugar over the top.
- Bake uncovered until the fruit is bubbling and the top is golden, about 40 to 45 minutes. If it looks like it's getting too brown, cover it loosely with aluminum foil. Cool for 10 to 15 minutes before serving.
Equipment
- Large mixing bowl
- Baking dish
Notes
- You can use any blend of berries, including strawberries, raspberries, and blackberries.
Nutrition
Recipe Questions
Yes, you can absolutely make individual cobblers. Fill ramekins with the filling and toppings. Bake them for around 20-30 minutes or until the filling is bubbling and the topping is golden brown.
Yes. Use them straight from frozen. Just make sure to include a pinch of extra cornstarch so the filling sets properly.
More Gluten-Free Blueberry Dessert Recipes
This recipe originally appeared on my website Peel with Zeal.
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