Blueberry Cobbler (Gluten-Free)

This gluten-free blueberry cobbler has a juicy blueberry filling topped with a soft, fluffy crust that bakes up golden with a tender, cake-like texture. Sweet, jammy blueberries and a light, buttery topping come together in a simple fruit dessert that’s easy to make.

Jump to Recipe

---

Gluten-free Blueberry Dessert

This blueberry cobbler is all about juicy, jammy blueberries and a soft, fluffy topping. As the fruit bakes, it releases its juices into a sweet filling with just the right amount of tanginess, while the topping turns golden on top and stays tender and spongy underneath. Unlike a traditional biscuit-style cobbler, this version has a texture closer to cake, soaking up some of the blueberry juices as it bakes.

Made with simple, everyday ingredients, this blueberry cobbler comes together without rolling pastry or complicated steps. Serve it warm, straight from the baking dish, with a scoop of vanilla ice cream or enjoy it on its own. If you love fruit desserts, try this Gluten-Free Blueberry Crisp.

What goes in: ingredient notes

• Blueberries: Fresh or frozen blueberries can work well in this cobbler. If using frozen berries, don’t thaw; add them directly.
• Flour: gluten-free all-purpose flour blend.
• Butter: unsalted butter, melted.
• Lemon juice and zest: fresh lemon juice and zest.
• Milk: whole milk for the best flavor and consistency.

How to make easy blueberry cobbler

Make the topping: In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and sugar. Add the melted butter and milk, and mix until just combined. Cover and refrigerate for at least 20 minutes.

Make the filling: Add the blueberries, sugar, lemon juice, lemon zest, and cornstarch to a baking dish. Toss gently to combine.

Assemble the dessert:

Preheat oven to 350°F (180°C).

Once the dough has rested, drop spoonfuls over the blueberry filling, leaving a little space between them.

Bake for 40–50 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges. Let it rest for about 15 minutes before serving to give the filling time to set.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Cover and refrigerate leftovers for several days—reheat before serving.

Good to know: baking tips

• Blueberries: Fresh or frozen blueberries both work well. If using frozen blueberries, add them straight from the freezer without thawing.
• Ahead of time: You can make the filling and topping separately, and assemble and bake just before serving.
• Resting time: Let the cobbler rest for 15 minutes after baking so that the filling can thicken slightly and set.
• Mixed berry cobbler: Combine blueberries, blackberries, or raspberries with the strawberries for flavour and colour.

You might wonder: FAQ

Can I use frozen blueberries? Yes, fresh or frozen blueberries both work well.

How do I know when blueberry cobbler is done? The topping should be cooked and golden, and the blueberry filling bubbling around the edges.

Can I make blueberry cobbler ahead of time?  Yes. You can make it ahead of time and briefly reheat it in the oven before serving.

For more blueberry recipes to try

• Blueberry Crisp
• Blueberry Galette
• Apple and Blueberry Crumble
• Almond Ricotta Cake with Blueberry Sauce

---