Gluten Free Blueberry Cobbler
Tangy and citrusy gluten free blueberry cobbler topped with vanilla ice cream. This recipe is easy to make and a crowd-pleaser!
Yield: 6 Servings
Calories: 351kcal
Ingredients
Blueberry Filling
- 450 grams of Fresh / Frozen Blueberries
- The Zest of One Lemon
- 100 grams of Granulated White Sugar
- 1 tablespoon of Lemon Juice
Cake Batter
- 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
Instructions
- Preheat the oven to 180°C (356°F)
Blueberry Filling
- Add and combine the blueberries, lemon zest, white sugar, and lemon juice in a bowl and set aside.
Cake Batter:
- 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.
Notes
- 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.
Nutrition
Serving: 1Serving | Calories: 351kcal | Carbohydrates: 82g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 228mg | Potassium: 141mg | Fiber: 3g | Sugar: 59g | Vitamin A: 89IU | Vitamin C: 9mg | Calcium: 105mg | Iron: 1mg