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
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.
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