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    Home » Recipes » Desserts

    Gluten Free Blueberry Cobbler {Dairy Free}

    Published: Jun 1, 2021 · Modified: Sep 9, 2022 by Christine · This post may contain affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe
    pin designed for blueberry cobbler

    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.

    overhead shot of cobbler served

    This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    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
    up close shot of bite of cobbler on spoon

    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.

    large scoop of blueberry cobbler

    How to make this recipe

    Ingredients

    overhead shot of ingredients on counter

    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.

    Mixing

    collage of steps for making blueberry cobbler mixing, stirring and portioning

    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).

    Filling

    • overhead shot of fruit mixture in bowl
    • overhead shot of fruit mixed with flour
    • overhead shot of bowl of fruit

    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.

    Portioning

    Portion 7 large spoonfuls of batter (image 4 above), onto the prepared blueberries.

    Bake & serve

    overhead shot of bowl of blueberry cobbler

    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

    Can I use frozen blueberries in this recipe?

    Yes! Frozen blueberries can definitely be used - no need to defrost them, just add them frozen as directed in the recipe.

    Do I have to use coconut milk?

    No, other non dairy milks like almond milk can be used too.

    Can I make this using dairy ingredients?

    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.

    Can another type of starch be used?

    Yes, instead of cornstarch, potato starch, tapioca starch or arrowroot starch can be used as well.

    What are some ideas for serving with this cobbler instead of ice cream?

    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
    By itself

    Other recipes you may like!

    • One-Bowl Oat Flour Banana Bread (Dairy Free)
    • Easy Gluten Free Key Lime Pie (Dairy Free)
    • Why Does My Gluten Free Bread Collapse After Baking?
    • Easy, 10 Minute Prep Gluten Free Oreo Balls (Dairy Free)
    overhead shot of bowl of blueberry cobbler

    Gluten Free Blueberry Cobbler

    Serve this blueberry cobbler warm from the oven and you'll have an easy dessert that gets rave reviews!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Rest time: 30 minutes
    Total Time: 1 hour 40 minutes
    Servings: 7 servings
    Calories: 349kcal
    Author: Christine

    Ingredients

    For Biscuits

    • 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

    For Filling

    • 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

    Instructions

    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

    For filling

    • In a large bowl, stir together sugar, cornstarch and salt.
    • Add the blueberries and melted butter and gently stir to coat.

    Assemble

    • 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.

    Video

    Notes

    • 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.
     

    Nutrition

    Calories: 349kcal | Carbohydrates: 66g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Trans Fat: 1g | Sodium: 227mg | Potassium: 390mg | Fiber: 6g | Sugar: 34g | Vitamin A: 95IU | Vitamin C: 13mg | Calcium: 121mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

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    Comments

    1. CORNELIA S CORNETT

      July 08, 2021 at 10:07 am

      I have been trying for hours to get gluten free flour mixture but all the other stuff comes in. Specifically Blueberry cobbler, I get recipe but video won't pay because NBA, etc keeps interfering. I just want the flour combination that you use in blueberry cobbler. I cannot get that flour request. I'm totally frustrated.

      I watched video over and over - stop, start, skip, some audio then out. I got potato , white rice, brown rice, tapioca, and cornstarch. Only thing is I got 45 g potato flour in one area and in the video I got 270 g of potato flour

      Reply
      • Christine

        July 08, 2021 at 3:59 pm

        Hi Cornelia,

        I'm so sorry for the frustration - here is the recipe for the flour mix https://zestforbaking.com/how-to-make-gluten-free-bread-flour-mix this way you can print it if you need.

        Let me know if you have any other questions.

        ~Christine

        Reply

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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