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.
This gluten-free blueberry cobbler is a quick, easy dessert, perfect for showcasing summer blueberries. It’s especially delicious topped with vanilla ice cream. I love making it for BBQs and summer holidays!
Based on this tried-and-true gluten-free cobbler recipe, it comes together in minutes for an impressive, warming treat.
If you LOVE blueberries – you also might like these gluten-free blueberry muffins.
Ingredients for the Filling
- Blueberries: Fresh blueberries are my #1 choice for this cobbler! However, it 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.
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.
Make the Topping
- Mix together the wet and dry ingredients separately.
- Add the wet to the dry and stir to combine.
- Spoon the 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 blueberry cobbler 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 cobbler with ice cream or whipped cream!
More Gluten-Free Summer Desserts
- Gluten-Free 4th of July Angel Food Cake Roll
- Gluten-Free Angel Food Cake
- Gluten-Free Strawberry Trifle
- Gluten-Free Vanilla Cheesecake
If you love this recipe as much as we do leave me a comment/rating below. I’d also be happy to help with any questions. Happy Baking!
Gluten-Free Blueberry Cobbler
For the Filling:
- 32 oz blueberries, fresh or frozen
- ½ cup water
- ¼ 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
- ½ cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup milk, room temperature
- ¼ cup butter, melted
- 2 tablespoons sugar
- ¼ teaspoon nutmeg
- ¼ 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!