When a fresh summer dessert is calling your name, look no further than this gluten free blueberry cobbler! Plump blueberries are topped with sweet biscuits making this super simple, delicious dessert that's perfect with a big scoop of dairy free ice cream!
How can something be so tasty and yet gluten AND dairy free? Well, from yeast breads to rolls, we've got you covered in that department! And for easy desserts too! This fruit filled cobbler looks and feels like summer. Between the easy-to-prep blueberries and the quick to mix biscuits, it gets you out of the kitchen and enjoying your day in no time.
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Why this recipe is the Best!
Blueberries are taken to a whole new level with this cobbler. The recipe uses about 2 pounds of blueberries, which is about 6 cups. If you're thinking that sounds like a lot, well, it is, but it's the perfect amount to bake into a rich, sweet filling. And if you've enjoyed my peach cobbler, this one will be a welcome addition to your cobbler recipe collection! This recipe also boats:
- Dairy free
- Just 6 ingredients in the cobbler
- 5 ingredients in the filling
- Quick prep time
- Serve warm or cool
Baker's pro tips
For the absolute best results, follow these, tried and true baking tips:
Weigh your flours and starches - this will make a world of difference in your baking. If a weight measurement is given, use it! Baking is not like cooking, where drops and extras are often a good thing. Extra flour or water can ruin a cake just as it can alter a yeast bread. So measure by weight for the best tasting results!
Use room temperature ingredients - if you store things like flours or starches in the refrigerator, remove them and let them warm to room temperature before using them in your recipe. This goes for things like baking powder too.
Specific to this recipe:
Use coconut milk, not cream - this can be tricky if you're not familiar with coconut cream/milk. Coconut milk is sold refrigerated at the grocery store, but you can also use the coconut milk that is sold in the can. (I used the can in this recipe). Either variety works well.
Gluten free flour mix - this is the flour mix I use and recommend - it works beautifully in this recipe.
Glass baking dish - I recommend a 2 quart, glass baking dish for this recipe. Give it a short spray of cooking spray to prevent the blueberries from sticking terribly to the dish.
How to make this recipe
The ingredients list is short and sweet - for the cobbler just some of our gluten free flour mix, sugar, baking powder, salt, xanthan gum and coconut milk. Then for the filling: blueberries (fresh, or frozen will work too), cornstarch, salt, sugar and dairy free butter.
Mix the dry ingredients together in a large bowl (image 1). Then add the coconut milk (image 2) and mix until it forms a batter (image 3).
To prep the blueberry filling, mix the dry ingredients in a large bowl, then add the blueberries and mix well. Add this mixture to a 2 quart glass baking dish.
Portion 7 large spoonfuls of batter (image 4 above), onto the prepared blueberries.
Bake & serve
Bake the cobbler between 55-60 minutes. The biscuits should get nice and golden brown. Remove it from the oven and serve with scoops of ice cream! (Oh and - the best part is no cooling time - serve it warm from the oven!)
FAQ's about this recipe
Yes! Frozen blueberries can definitely be used - no need to defrost them, just add them frozen as directed in the recipe.
No, other non dairy milks like almond milk can be used too.
Absolutely. The good thing about dairy is it is easily substituted in this recipe. For the coconut milk, use regular cow's milk and for the filling, regular butter is an easy switch.
Yes, instead of cornstarch, potato starch, tapioca starch or arrowroot starch can be used as well.
Here's a list of ideas:
Truwhip (or Cool Whip for dairy)
Non-dairy Reddi Whip
Homemade whipped coconut cream
Alongside a cold glass of milk
Other recipes you may like!
Gluten Free Blueberry Cobbler
- 230 grams gluten free flour mix about 1 ¾ cups
- 30 grams granulated sugar about 2 Tablespoons
- 14 grams baking powder about 1 Tablespoon
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- 1 ¼ cups coconut milk full fat
- extra cinnamon and sugar
- 110 grams granulated sugar about ½ cup
- 30 grams cornstarch about 2 ½ Tablespoons
- ⅛ teaspoon salt
- 6 cups blueberries about 2 pounds
- 1 teaspoon vegan butter melted
For biscuit topping
- In a large bowl, whisk together the flour mix, sugar, baking powder, xanthan gum and salt.
- Stir in the coconut milk until completely blended.
- Set batter aside for 30 minutes to rest. Prepare filling
- In a large bowl, stir together sugar, cornstarch and salt.
- Add the blueberries and melted butter and gently stir to coat.
- Preheat the oven to 375 F. Spray a 2 quart glass baking dish with cooking spray.
- Add the blueberries to the baking dish.
- Using a large spoon, portion 7 scoops onto blueberries in the dish. Leave space in between each and use the entire bowl of biscuit dough.
- Sprinkle the biscuits with cinnamon-sugar.
- Bake uncovered for 50 minutes. I biscuits are getting too brown, cover with foil. Continue baking for 10-15 more minutes.
- Serve warm with a scoop ice cream.
- Use room temperature ingredients.
- Weigh the flours for the most accurate measurements.
- Fresh or frozen blueberries can be used.
- Instead of coconut milk, almond milk can be used.