This gluten-free blueberry cobbler has a fluffy cake topping and is EASY to make from scratch! It can be made with fresh or frozen blueberries so you can enjoy it year-round.
You might also like this gluten-free peach cobbler or gluten-free blueberry muffins.
This gluten-free blueberry cobbler is one of the easiest desserts ever! It only takes a few minutes of prep time and is made from simple ingredients you probably have on hand.
I love topping this cobbler with a scoop of vanilla ice cream and serving it for BBQs and summer holidays, such as Memorial Day, Father’s Day, or the Fourth of July!
Based on this tried-and-true gluten-free cobbler recipe, this easy gluten-free blueberry cobbler is an impressive, tasty treat for summer days.
Why I love this recipe
- Made with pantry staples – No fancy shopping list here! Just whip out your favorite fruit filling, sugar, gluten-free flour, and a few other pantry staples and you’re ready to make this fresh blueberry cobbler.
- Uses fresh blueberries – Fresh, sweet, peak-season blueberries make for one incredible cobbler! (But if you don’t have them on hand, frozen will work, too.)
- Easy summer dessert – This recipe uses simple ingredients and only requires about 15 minutes of prep time. It’s a quick, easy dessert that’s perfect for hot summer days!
Ingredients for the Filling
- Blueberries: During blueberry season, fresh blueberries are my #1 choice for this cobbler! (The sweeter the blueberry, the sweeter the cobbler!) However, this gluten-free blueberry cobbler recipe will still turn out great using frozen blueberries. No need to thaw the frozen blueberries in advance to make this cobbler.
- Cornstarch: You don’t want the filling to be too runny or the gluten-free topping won’t hold up with the juices. A little cornstarch lends the perfect thickness to the juices.
- Butter: For a little extra richness. You can omit this or use vegan butter for a dairy-free option!
Recipe Tip
You don’t want the filling to be too runny, or the gluten-free topping won’t hold up with the juices. A little cornstarch lends the perfect thickness to the juices so the topping stays fluffy and intact.
How to Make the Filling
Mix ingredients. Add the blueberries, water, cornstarch, brown sugar and lemon zest to a pan.
Cook filling. Bring to a boil while stirring often, then remove from the heat. Add the butter and lemon juice and stir to combine. Pour into a 9×13 pan.
Ingredients for the Topping
- Gluten-Free Flour: I like to use a high-quality 1:1 gluten-free baking flour. This is my favorite brand.
- Sugar: The topping isn’t overly sweet, it calls for just ½ cup sugar. Feel free to reduce the amount of sugar in the blueberry layer (or omit the sugar completely). If you have extra sweet blueberries, you may not need the sugar!
- Baking Powder: This gluten-free blueberry cobbler has a LOT of baking powder, which helps make a light, fluffy topping!
- Milk: You can substitute almond milk for a dairy-free option.
How to Make the Topping
Mix wet and dry ingredients. Mix together the wet ingredients in a large bowl, then mix the dry ingredients separately in another large mixing bowl. Add the wet to the dry and stir to combine. Then add the filling to the prepared baking dish.
Spread topping. Spoon the flour mixture cobbler topping evenly over the top of the blueberries filling. This works best by placing small dollops of the batter over the blueberry cobbler filling and then spreading with a small off-set spatula. Sprinkle with cinnamon sugar and bake until golden brown.
Storage and Serving Instructions
To serve: This easy dessert bakes up with a bubbly filling and a cakey/crisp golden topping. You’ll want to let it cool for 30 minutes before serving. Serve this perfect summer dessert with ice cream or whipped cream!
To store: This cobbler is also best served the day it’s made. You can make it a few hours in advance, but any longer than that and the topping will start to get wet from the blueberry filling.
Recipe Tips
- Use other summer fruits: Fruit cobbler is the ideal way to enjoy peak summer fruits! In fact, you can substitute any seasonal fruit with this cobbler recipe. You can easily use other fresh berries like strawberries, blackberries or raspberries in place of the blueberries. I like to mix and match different berries for a triple-berry cobbler. Just use 32oz of any of your favorite berries. Slice strawberries thinly if using.
- Make it low-sugar: Feel free to reduce the amount of sugar in the blueberry layer (or omit the sugar completely). If you have extra sweet blueberries, you may not need the sugar!
- Make it dairy-free: Use vegan butter and almond milk (or another dairy-free milk) to make this easy recipe dairy-free.
More Gluten-Free Summer Desserts
- Gluten-Free 4th of July Dessert: This patriotic gluten-free angel food cake roll features red, white, and blue colors and is filled with a luscious cream cheese and berry filling.
- Gluten-Free Angel Food Cake: Hundreds of reviewers agree this is the most delicious gluten-free angel food cake recipe around! This tried-and-true recipe was originally published in 2013 and is one my #1 recipes today.
- Gluten-Free Trifle: This is my all-time favorite summer dessert! If you’ve been turned off by trifle with instant vanilla pudding and frozen berries in the past, give this fresh, from-scratch version a try!
- Gluten-Free Cheesecake: This gluten-free cheesecake is a long-time reader and family favorite recipe! It’s naturally gluten-free thanks to a delicious, walnut-brown sugar crust!
- Gluten-Free Peach Crisp: This gluten-free peach crisp is made with fresh, juicy peaches and a delicious crispy topping! It’s a simple dessert you’ll want to make all summer long.
- Gluten-Free Apple Crisp: This gluten-free apple crisp recipe has a SECRET INGREDIENT in the topping to make an extra crispy, flavorful crumb topping!
- Gluten-Free Zucchini Bread: This gluten-free zucchini bread is EASY and completely delicious! It’s lightly sweet, perfectly moist, and one of the best ways to use up fresh zucchini in the summertime.
EASY Gluten-Free Blueberry Cobbler
Ingredients
For the Filling:
- 32 oz blueberries fresh or frozen
- 1/2 cup water
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- zest of 1 lemon
- 2 tablespoons lemon juice
- 1 tablespoon butter
For the Topping:
- 1 cup gluten-free 1:1 baking flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk room temperature
- 1/4 cup butter melted
For Sprinkling:
- 2 tablespoons sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
Instructions
Make the Filling:
- Preheat the oven to 350. Place the blueberries, water, brown sugar, cornstarch and lemon zest in a saucepan. Bring the mixture to a boil, while stirring often. Remove from the heat and add the lemon juice and butter.
- Remove from heat and pour into a 9×13 pan.
Make the Topping:
- In a large bowl, combine the flour, sugar, baking powder and salt. Mix together the milk and butter. Add the wet ingredients to the dry and stir until just combined. Mix together the sprinkling mixture in a small bowl and set aside.
- Spoon the topping evenly over to fruit layer. This works best by placing small dollops of the batter over the filling then spreading with a small off-set spatula. It is ok if there are a few gaps in the topping but try and make it as even as possible. Sprinkle with the sprinkling mixture (you may not use all the cinnamon sugar).
- Bake for 30 minutes, until the top is golden and the fruit is bubbling. Allow to sit for at least 30 minutes before serving. Enjoy!
Notes
Nutrition
Gluten-Free Blueberry Cobbler FAQs
If your cobbler is runny, you may not have let it cool enough. The cobbler should cool for at least 30 minutes before serving in order to set up.
Blueberry cobbler is made from sweetened blueberries and a topping made from flour, sugar, baking powder, salt, milk, and butter. This recipe uses a gluten-free flour mix to make the recipe gluten-free.
Blueberry cobbler is best served the day it’s made, but if you want to store leftovers, store them in the fridge in an airtight container.
Sorry if this is a dumb question. Is this 32 oz of blueberries by weight or by volume?
Hi there, not dumb at all! It’s by weight. For example, a frozen bag of blueberries may come in weights of 16, 32, or 48 oz. We hope this helps and you enjoy the cobbler!
Can blueberry cobbler be frozen?
Hi Barbara, yes that should work! Let is cool, then wrap it in plastic wrap and foil or store it in an airtight container. It should keep in the freezer for up to 3 months. You can then thaw it in the fridge overnight and warm it in the oven at 350°F until warm and bubbly. We hope you enjoy the recipe!
Delicious! Tried a raspberry version which was also really good. I used alternative sugar and subbed cassava flour (128g) for the topping.
Hi Hannah, we’re so glad you enjoyed the cobbler! It’s good to know those substitutions worked well for you. Thank you for sharing your positive baking experience with us!
Definitely the best GF blueberry dessert I have made! Omitted nutmeg and added a bit more cinnamon; we love it! Thanks for a great recipe.
Yummy!! Can this be made with peaches???
Hi Donna, so glad you loved it! We actually have a gluten-free peach cobbler recipe you may enjoy!
Hi Erin,
Every time I make one of your recipes my guests always ask me for the recipe. They can’t believe how amazing everything tastes! Thank you! Don’t stop creating!!
This recipe is soooooo good and so easy that I have made it for guests three separate times in one week and I have been asked to share the recipe every time! It is simple and delicious. We have served it alone, with whipped cream and with vanilla ice cream and it has been delicious every time!
Yay! We’re so happy to hear that, Tricia! Thanks for sharing your experience with us.
How much Arrowroot powder should I use instead of cornstarch?
Hey. Its me again.
So my topping is already getting soggy. I am wondering if the cobbler top could be baked by itself and then added to the top of the prepared blueberries just before serving. Its so yummy that its a shame to let it get soggy.
Thank you for brainstorming with me and for sharing this yummy recipe.
Hi JoAn, we’re sorry your topping got soggy so fast. Baking the cobbler topping separate will most likely not yield the same results as when it is baked with the filling because, when baked together, the moisture from the filling impacts the topping. If you were to bake it separately, you will most likely get a much crispier topping and need to watch for overbaking. If you decide to give it a try, we’d love to hear how it goes!
How would you change the blueberry amount if I were to add peaches to this? And any ideas of the blueberry to peach ratio? Making it a blueberry-peach cobbler?
Hi Kennedy, that sounds delicious! We haven’t tried it ourselves, but we’d start with a 50/50 ratio, using 16 oz of each. You can then adjust according to preference. We’d love to hear how it goes!