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.
If you’re looking for a tried-and-true blueberry cobbler recipe, you’re in the right place. This post has step-by-step photos and all the tips you need to make a delicious homemade blueberry cobbler.
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, or can easily pick up at the grocery store.
Fruit cobblers are especially delicious topped with vanilla ice cream. I love this great recipe 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 You’ll Love this Recipe
- Ingredients for the Filling
- How to Make the Filling
- Ingredients for the Topping
- How to Make the Topping
- Serving and Storing Gluten-Free Blueberry Cobbler
- Gluten-Free Blueberry Cobbler FAQs
- Expert Tips & Tricks
- More Gluten-Free Summer Desserts
- EASY Gluten-Free Blueberry Cobbler
For more gluten-free cobblers and crisp recipes, try this gluten-free peach cobbler, gluten-free peach crisp or gluten-free apple crisp. If you LOVE blueberries, you also might like these gluten-free blueberry muffins. For another summer favorite try this gluten-free zucchini bread.
Why You’ll Love this Recipe
- Quick prep time
- Made with pantry staples
- Uses fresh blueberries
- Easy summer dessert
Ingredients for the Filling
- Blueberries: 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.
- Brown Sugar: Adds a little more flavor to the filling than white sugar.
- 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.
- Water: Just a little bit to help create a sauce.
- Lemon Juice: Brightens the flavors of the peaches.
- Butter: For a little extra richness. You can omit this or use vegan butter for a dairy-free option!
Gluten-Free Cobbler 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
- Add the blueberries, water, cornstarch, brown sugar and lemon zest to a pan.
- 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.
Variation Ideas: You can easily use different 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.
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 so just ½ cup.
- Baking Powder
- Metled Butter
- Milk: You can substitute almond milk for a dairy-free option.
- Cinnamon Sugar: A mixture of sugar, cinnamon and nutmeg makes a delicious topping to sprinkle over the cobbler for a little crunch.
MAKE IT DAIRY-FREE: Use vegan butter and almond milk (or another dairy-free milk) to make this cobbler dairy-free.
How to Make the Topping
- 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.
- Spoon the cobbler topping evenly over to fruit layer. This works best by placing small dollops of the batter over the filling then spread with a small off-set spatula.
- Sprinkle with cinnamon sugar and bake.
Serving and Storing Gluten-Free Blueberry Cobbler
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.
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 juices.
Serve this perfect summer dessert with ice cream or whipped cream!
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.
Expert Tips & Tricks
- Cobbler is the ideal way to enjoy fruit in season. In fact, you can substitute any seasonal fruit with this cobbler recipe.
- 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!
More Gluten-Free Summer Desserts
If you love this easy recipe as much as we do leave me a comment/rating below. I’d also be happy to help with any questions. Happy baking!
EASY Gluten-Free Blueberry Cobbler
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
- 2 tablespoons sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
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!