This Gluten Free Blueberry Cobbler has a bubbly sweet blueberry filling and a delicious biscuit topping! It’s incredibly easy to make, filled with healthy ingredients, and is always a huge crowd favorite!

Gluten free blueberry cobbler in a white casserole dish.

This is one of my favorite summertime desserts! I make it every Fourth of July and it’s always the first dessert to be devoured. It can be served warm or cold – perfect for any time of the year!

Why You Should Make This:

Cobblers are such a great dessert for any time of the year! This Gluten Free blueberry cobbler is made with healthy ingredients that you can feel good about. In addition, this recipe is super easy and foolproof! Check out my Guide to Gluten Free Flours and Gluten Free Baking for more helpful tips!

Why This Recipe Works:

I have made this blueberry cobbler so many times and it comes out great every single time! The blueberry filling is sweet and juicy and the topping is crunchy and crispy.

The texture of the juicy blueberry filling is complemented perfectly by the crunchy cobbler topping.

This recipe is all baked together in one dish – and it’s super easy!

Recipe Steps:

Step 1

First, preheat oven to 400 degrees Fahrenheit. Spray a baking dish with nonstick spray.

Step 2

Mix together blueberry filling and pour into baking dish.

Blueberries in a casserole dish.

Step 3

Mix together cobbler topping. Drop discs of dough on top of blueberry filling.

Gluten free blueberry cobbler in a white casserole dish.

Step 4

Bake for 25 to 27 minutes or until topping is slightly golden and cobbler is bubbling around the edges.

Gluten free blueberry cobbler in a white baking dish.

Frequently Asked Questions (FAQs)

What is blueberry cobbler?

Blueberry cobbler has a sweet blueberry filling topped with biscuit dough. Cobblers can be made with any fruit filling. I especially love my Paleo Peach Cobbler and Paleo Mini Raspberry Cobblers!

Is this cobbler Vegan?

Yes, this gluten free blueberry cobbler is also Vegan!

Is this cobbler Paleo?

Yes, this recipe is Paleo.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave.

A white casserole dish filled with Gluten Free Blueberry Cobbler.

You May Also Like:

If you make this recipe, I’d love to see it! You can find me on Instagram, Facebook, and Pinterest. I’d love for you to follow along!

Gluten free blueberry cobbler in a white casserole dish.
At a Glance:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Get the Recipe: Gluten Free Blueberry Cobbler

This Gluten Free Blueberry Cobbler is such an easy and delicious dessert! This fruit cobbler is made with healthy ingredients and takes just a few minutes to prep. It's great for both breakfast or dessert! Topped with a little bit of coconut milk ice cream and you'll be swooning!
5 from 2 votes
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Ingredients

6 servings

Blueberry Filling

Cobbler Topping

Instructions 

  • First, preheat oven to 400 degrees Fahrenheit. Spray a casserole or baking dish with nonstick spray.
  • Make the blueberry filling first. Carefully mix all ingredients together in a bowl. Pour into baking dish.
  • Next, make the cobbler topping. Mix all cobbler topping ingredients in a large bowl. Batter will be thick.
  • Form 6 equal sized balls of dough. Gently press down to create 6 disc shapes (see photos above). Place this dough on top of blueberry filling.
  • Sprinkle a little bit of coconut sugar on top of dough.
  • Bake for 25 to 27 minutes or until the topping is slightly golden and cobbler is bubbling around edges.
  • Remove from oven. Serve with coconut milk ice cream if desired.

Notes

  • Honey can be used in place of the maple syrup.
  • Cobbler topping dough will be thick and slightly sticky.  Spray hands with nonstick spray in order to work with dough if necessary.
  • Bake until topping is slightly golden.  Blueberry filling should be bubbly when done.
  • If using frozen blueberries, completely thaw.  Then squeeze out all excess water from blueberries.  Measure the 4 cups after thawing and removing extra water.
  • Any dairy free milk will work.
Calories: 264kcal, Carbohydrates: 36g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Sodium: 203mg, Potassium: 103mg, Fiber: 4g, Sugar: 20g, Vitamin A: 54IU, Vitamin C: 10mg, Calcium: 46mg, Iron: 1mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American

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