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–+ servings
A baked blueberry cobbler in a square dish with two scoops of vanilla ice cream on top, sitting on a light-colored surface.

Gluten-Free Blueberry Cobbler

The perfect summer dessert! This delightful gluten-free blueberry cobbler recipe is made with a sweet blueberry filling that is seasoned with vanilla and hints of lemon. And finished with a golden brown biscuit topping. Dairy-free and vegan options too!
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8

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.
  • 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.
  • 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.
  • 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. 
Dairy Free:
To make a dairy-free cobbler, replace the butter with vegan butter and the buttermilk with equal parts nondairy milk and 1 tablespoon lemon juice and a ¼ teaspoon cream of tartar. I like almond milk or macadamia nut milk in my cobblers. 
Vegan:
With these modifications, you can also make the cobbler vegan. Simply leave out the egg yolk. It's adds extra moisture, but you may add a tablespoon of applesauce or more nondairy milk if you want.