You will love every bite you take while eating this scrumptious gluten-free Blueberry Cobbler! And I’m not exaggerating either. It was so good, we found ourselves going back for seconds.
Now, I call it a cobbler, but it’s more like a Blueberry Cobbler cake. Let me explain, Traditional cobblers are a fruit dessert topped with a biscuit topping.
It’s said that its called a cobbler because the topping is not smooth like a pie crust, but rather “cobbled” and coarse.
This recipe doesn’t have a biscuit style topping but more of a cake type consistency, if you will. I also don’t use fresh blueberries in this recipe, instead I make an easy homemade blueberry pie filling that pairs perfectly with said cake batter.
The end result? An amazing blueberry cobbler cake like dessert. Now, all that would make this dessert even better…just add some vanilla ice cream on top!
Are Fresh or Frozen Blueberries Better for this Recipe?
For this recipe it’s best to use frozen blueberries to make the jam. I haven’t tried using fresh blueberries, so I would stick with frozen and that will help this recipe to turn out great!
How Do I Store Blueberry Cobbler?
Store any leftover blueberry cobbler in 9×13″ baking dish with foil or transfer into airtight container and refrigerate for up to 4 days.
Here are some more desserts we think you’ll like. Gluten-Free Blueberry-Peach Cobbler, Oatmeal Cherry Bars (Gluten-Free), Gluten-Free Hawaiian Dream Cake, Caramel Apple Dump Cake, Raspberry Pretzel Salad
Blueberry Cobbler
Equipment
- 9 x 13" baking dish
Ingredients
Blueberry Filling:
- 5 c. frozen blueberries
- 1/4 c. water
- 2 TBSP. lemon juice
- 3 TBSP. cornstarch
- 1/2 c. granulated sugar
- 1/2 c. brown sugar
Cobbler Topping:
- 2 1/2 c. gluten free flour-Bob's Red Mill 1 to 1 GF Baking Flour, or regular flour
- 3 tsp. baking powder
- 1 c. granulated sugar
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 2 c. milk
1 stick of butter for 9X13" baking dish
Instructions
Making Blueberry Filling:
- In a medium saucepan, add in frozen blueberries, water, lemon juice, cornstarch and both sugars ands stir well.
- Turn on heat to medium and allow mixture to come to boil.
- Stir frequently so jam doesn't stick to sides and bottom of saucepan. Once mixture thickens, take off of heat.
Making Blueberry Cobbler:
- Preheat oven to 350° and melt 1 stick of butter in a 9×13" baking dish. Take out once melted, don't allow to brown or burn.
- Meanwhile, in a bowl, mix together the flour, baking powder, sugar, salt, and cinnamon and give it a good stir.
- Add in the milk and whisk until it's all combined and batter is formed.
- Pour batter evenly over melted butter in 9×13" baking dish. No need to stir the batter with the butter.
- Then, dollop the blueberry jam randomly on top of the batter. The batter will rise up around the blueberry jam once baked.
- Bake at 350° for about 40 minutes or until cooked through. You'll know it's cooked through when the cake batter is a light golden brown.
- Cool for about 10 minutes before slicing and eating. Add vanilla ice cream on top, optional yet delicious!
Nutrition
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