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Blueberry Cobbler

This gluten-free Blueberry Cobbler is filled with a luscious homemade blueberry pie filling & a cake like topping that is absolutely amazing!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Keyword: Blueberry, Cobbler, Dessert, Gluten-Free
Servings: 15 Servings
Calories: 315kcal

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 9x13" 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 9x13" 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

    Serving: 15g | Calories: 315kcal | Carbohydrates: 73g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Cholesterol: 4mg | Sodium: 184mg | Potassium: 124mg | Fiber: 6g | Sugar: 42g | Vitamin A: 96IU | Vitamin C: 8mg | Calcium: 138mg | Iron: 2mg
    Tried this recipe?Let us know how it was!