overhead shot of bowl of blueberry cobbler
|

Gluten Free Blueberry Cobbler {Dairy Free}

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


As an affiliate partner of various brands and sponsored content, Zest for Baking may earn commission on qualifying purchases. Disclaimer


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

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!

Recipe

overhead shot of bowl of blueberry cobbler
Christine

Gluten Free Blueberry Cobbler

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

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
  • teaspoon salt
  • 6 cups blueberries about 2 pounds
  • 1 teaspoon vegan butter melted

Method
 

For biscuit topping
  1. In a large bowl, whisk together the flour mix, sugar, baking powder, xanthan gum and salt.
  2. Stir in the coconut milk until completely blended.
  3. Set batter aside for 30 minutes to rest. Prepare filling
For filling
  1. In a large bowl, stir together sugar, cornstarch and salt.
  2. Add the blueberries and melted butter and gently stir to coat.
Assemble
  1. Preheat the oven to 375 F. Spray a 2 quart glass baking dish with cooking spray.
  2. Add the blueberries to the baking dish.
  3. 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.
  4. Sprinkle the biscuits with cinnamon-sugar.
  5. Bake uncovered for 50 minutes. I biscuits are getting too brown, cover with foil. Continue baking for 10-15 more minutes.
  6. 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.
 

Similar Posts

2 Comments

  1. 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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating