Tangy and citrusy gluten free blueberry cobbler topped with vanilla ice cream. This recipe is easy to make and a crowd-pleaser!
I’m a fan of quick and easy desserts, and this gluten free blueberry cobbler is just that. The blueberry filling is tangy, citrusy, and sweet, and covered with a caramelized and crispy batter.
This recipe is delicious, does not require a mixer, and takes little effort to make.
Essential Gluten Free Blueberry Cobbler Ingredients
Even though blueberry cobbler is easy to make, certain ingredients make it delicious and a crowd-pleaser. Here are a few ingredients that can make or break your gluten free blueberry cobbler:
- Gluten-Free Flour Mix: If you have done my recipes before, you are well aware that I do not use premade gluten-free flour mixes. Using my own flour mix helps me alter the recipe and achieve better results. It is also less expensive since I bake a lot. For this recipe, the gluten-free flour mix we will be using is white rice flour, tapioca flour, and oat flour. You can also substitute oat flour with almond flour if you wish to do so.
- Blueberries: I used frozen blueberries for this recipe, but you can also use fresh. If you are using frozen blueberries, make sure not to thaw.
- Lemon: The lemon makes the blueberry filling citrusy and provides more flavor.
- Cinnamon: I love adding cinnamon to the batter to provide it with flavor. The cinnamon also complements the warm blueberry filling making this gluten free blueberry cobbler irresistible.
Making Blueberry Cobbler from Scratch
As I stated before, the process of making the cobbler is straightforward. Here is what you need to do:
- Preheat the oven to 180°C (356°F)
- Prepare the blueberry filling: In a bowl, add and mix the blueberries, lemon zest, lemon juice, and granulated sugar. Set the blueberry filling aside.
- Prepare the batter: In a separate bowl, add and combine the gluten-free flour mix, xanthan gum, baking powder, salt, cinnamon, vanilla extract, granulated white sugar, and milk.
- Assemble the blueberry cobbler: Grease the bottom of a casserole with vegetable oil, then add and spread the blueberry filling evenly across the bottom of the casserole. Then, pour the batter on top of the blueberry filling.
- Bake the gluten free blueberry cobbler: Bake the cobbler for 40 minutes or until the edges and the top of the batter are golden in color. The blueberry cobbler is best served warm.
Other Fruity Desserts
- Gluten Free Strawberry Jam Cake
- Gluten Free Lemon Pound Cake
- Gluten Free Raspberry Muffins
- Gluten Free Strawberry Cheesecake
Gluten Free Blueberry Cobbler
- 450 grams of Fresh / Frozen Blueberries
- The Zest of One Lemon
- 100 grams of Granulated White Sugar
- 1 tablespoon of Lemon Juice
- 75 grams of White Rice Flour
- 30 grams of Tapioca Flour
- 45 grams of Oat / Almond Flour
- ½ teaspoon of Xanthan Gum
- 1 ½ teaspoon of Baking Powder
- ¼ teaspoon of Salt
- ¼ teaspoon of Ground Cinnamon
- 1 teaspoon of Vanilla Extract
- 200 grams of Granulated White Sugar
- 175 ml of Full-Fat Milk
- Preheat the oven to 180°C (356°F)
- Add and combine the blueberries, lemon zest, white sugar, and lemon juice in a bowl and set aside.
- Add and combine the white rice flour, tapioca flour, oat flour, xanthan gum, baking powder, salt, ground cinnamon, vanilla extract, granulated white sugar, and milk.
- Brush the bottom of a casserole with vegetable oil, then pour the blueberry filling and spread it evenly across the bottom of the casserole. Then, pour the cake batter mix on top of the blueberries.
- Bake the gluten free blueberry cobbler for 40 minutes or until the cobbler is crisp and golden. Top the cobbler with vanilla ice cream and serve.
- Blueberry cobbler is best served warm and straight out of the oven. Storing or freezing blueberry cobbler is not recommended as the dough will lose its consistency and crispiness.
- Dairy-Free Option: Substitute full-fat dairy milk with almond or coconut milk.