Gluten-Free Blueberry Cobbler (Easy & Juicy)
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.
Ingredients
For the filling:
- 4 ½ cups blueberries, fresh or frozen
- ½ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
For the topping:
- 1 ¼ cups gluten-free all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- Pinch of salt
- ⅔ cup milk
- ¼ cup unsalted butter, melted
Instructions
Make the topping:
- In a medium bowl, whisk together the gluten-freeall-purpose flour, baking powder, salt, and sugar. Add the melted butter and milk, and mix until just combined. Cover and refrigerate for at least 20minutes.
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 the 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.
Notes
Keep leftovers covered in the refrigerator for several days—reheat before serving.