Gluten Free Blueberry Cobbler


5 from 11 votes
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This gluten free blueberry cobbler features a sweet, sour gooey blueberry filling, topped with a beautifully baked golden biscuity topping.

fresh blueberry cobbler gluten free.

Turning your favorite summer fruit into a classic dessert is such a satisfying experience! And as a recipe developer, I am fortunate to do that routinely. My absolute favorites are strawberry ice cream, mango cheesecake, and lemon bars

I also find the combination of fresh summer berries with baked butter, flour, and sugar simply irresistible. Whether it’s a humble clafoutis, fancy cherry pie, rustic apple crisp, or this fantastic gluten-free cobbler, you must try them out this summer! 

Table of Contents
  1. What is a cobbler?
  2. Why you’ll love this gluten free blueberry cobbler recipe
  3. Ingredients Needed
  4. How to make the tastiest gluten-free blueberry cobbler
  5. Tips to make the best recipe
  6. Recipe variations
  7. Storage instructions
  8. Recommended tools to make this recipe
  9. More gluten-free desserts to try:
  10. Frequently asked questions
  11. Gluten Free Blueberry Cobbler

What is a cobbler?

One might call cobbler an upside-down rustic pie! A classic cobbler has a layer of jammy fruit filling covered with a fluffy, cakey-biscuity crust with a cobbled appearance.

It is usually made with seasonal fruits and served warm with a scoop of vanilla ice cream. 

Why you’ll love this gluten free blueberry cobbler recipe

  • Crowd pleaser. It is a no-brainer that this cobbler will be a hit with the crowds! Whether it is a potluck, brunch, or barbeque, you cannot go wrong with this cobbler.
  • Easy. You don’t need fancy equipment, special culinary skills, or much time to make this dessert.
  • Customize. The best part about this cobbler is that you can make it with any firm-ish fruit. Using a firmer fruit like cherry ensures the top has enough time to bake and doesn’t become soggy.

There’s a reason why this cobbler recipe works! With every spoonful, you get a mouthful of the rich, buttery soft biscuit soaked in the soft blueberry goodness, turning it into a beautiful eating experience.

Love a good cobbler? Try out my signature peach and blackberry cobbler recipes.

best gluten free blueberry cobbler.

Ingredients Needed

Not too sour or sweet, this dessert falls right in the Goldilocks zone! To make this foolproof recipe, you’ll need only ten simple ingredients. Here’s what you need:

For the filling.

  • Blueberries. Let your fruit shine! Make this recipe with the best quality fresh blueberries and enjoy.  
  • Sugar. Use granulated sugar to coat your berries well and make a nice saucy filling. You can pick brown, white, coconut sugar, or erythritol for this recipe.
  • Orange juice. For a lovely acidity. Substitute it with lemon juice if you prefer a stronger citrus flavor.
  • Orange zest. Use freshly grated orange zest. Use a micro grater to get fine shavings and avoid the white pith.

For the topping.

  • Gluten-free flour. You can buy your preferred gluten-free flour from the market or make your own using a blend of rice, almond, and tapioca flour.
  • Sugar. To sweeten the top.
  • Butter. Cut cold, unsalted butter into small cubes for this recipe.
  • Sour cream. It helps to keep the batter moist and soft. Also, it interacts with baking soda to make a light and airy topping.
  • Baking powder. Makes a light and airy biscuit topping.
  • Salt. It helps to bring out the sweetness.

How to make the tastiest gluten-free blueberry cobbler

With a minimum prep time and just five steps, you’ll end up with the most satisfying cobbler every single time.

Step 1- Make the filling

Toss together blueberries, orange juice, granulated sugar, and orange zest in a large bowl and layer it in a lightly greased baking dish.

blueberry cobbler filling.

Step 2- Make the dough

Whisk gluten-free flour, baking powder, sugar, and salt in a bowl and add cold butter cubes. Cut the butter into the flour until it is uniformly distributed, and stir in the sour cream until everything is combined.

gluten free pie crust.

Step 3- Layer the dough

Drop spoonfuls of the sticky dough onto the blueberry layer and smoothen the surface.

how to make a gluten free blueberry cobbler.

Step 4- Bake the cobbler

Bake in a preheated oven at 375°F (190°C) for 30-35 minutes until the top is golden and the blueberry mixture bubbles around the edges.

baked blueberry cobbler.

Step 5- Serve warm

Remove the cobbler from the oven, and once it is at a desirable warm temperature, serve it fresh.

Tips to make the best recipe

  • Adjust the baking time. Depending on your oven, you may have to adjust the baking time for a perfectly baked cobbler.  
  • Scale up the recipe. This dessert is excellent for entertaining large parties. If you are making two baking dishes, double the recipe accordingly. 
  • Add cornstarch to the filling. If you are afraid the blueberry filling will be too watery, toss the blueberries with a tablespoon of gluten-free cornstarch or flour. 
  • Allow the cobbler to set. Once baked, rest the cobbler to set so it becomes slightly firm and jammy.

Recipe variations

  • Flavor the dough. If you love the warm aromas of vanilla or cinnamon, add it to the dough.
  • Make it vegan. Substitute the dairy butter with almond butter and sour cream with a plant-based one to make a vegan blueberry cobbler.  
  • Make mini cobblers. For a fancier serving, make mini cobblers in ramekins or cupcake tins.  
  • Add nuts. Top the crust with flaked almonds, coconuts, pecans, or your favorite seeds to add an extra crunch.
  • Flavor your crust. I often add the zest of half a lemon to the crust for a bright lemon flavor. Try it if you love citrusy notes. 

Storage instructions

To store. You can safely store this cobbler in a refrigerator for up to a week.

To freeze. For more extended storage, transfer the leftover cobbler to a shallow freezer-safe container and store it in the freezer for up to six months.

To reheat. Thaw the cobbler and heat it in a preheated oven for 15 minutes for a crisp top. If you see the top browning, cover it with aluminum foil to heat it. Alternatively, you could also reheat it in the microwave.

  • Pastry cutter. I love how easy it is to use this pastry cutter! No more messy fingers!
  • Spatula. Another baking or, rather, cooking essential. Invest in this simple tool and scrape that mixing bowl clean every time.
gluten free blueberry cobbler.

More gluten-free desserts to try:

Frequently asked questions

Can I make this recipe using frozen blueberries?

If you don’t mind a juicy filling, just substitute the fresh blueberries with the frozen ones in the recipe. Adjust the baking time to account for the chilled blueberries.
If you prefer a thicker, gooey filling, thaw the berries and dry them as much as possible before using them.

How is a cobbler different from a crisp and a crumble?

Although conceptually, all are very similar; minute differences set them apart. Crisp and crumble have streusel-like topping, and the cobbler has more of a fluffy biscuit topping.
Also, crisp ideally has a whole grain, like oats, in the streusel topping. 

What can I serve with this blueberry cobbler?

As mentioned in the recipe, I love serving it with a scoop of ice cream or whipped cream. You could also serve it with chilled vanilla custard

gluten free blueberry cobbler recipe.

Gluten Free Blueberry Cobbler

5 from 11 votes
This gluten free blueberry cobbler features a sweet, sour gooey blueberry filling, topped with a beautifully baked golden biscuity topping.
Servings: 8 servings
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes


  • 4 cups blueberries
  • 1/4 cup sugar
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest



  • Preheat the oven to 190C/375F and grease a 9-inch baking dish with cooking spray and set aside.
  • In a large bowl, combine the blueberries, sugar, orange juice, and orange zest. Toss gently until the blueberries are well coated. Pour the mixture into the prepared baking dish and spread it out evenly.
  • In a separate bowl, whisk together the gluten-free flour, sugar, baking powder, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Add the sour cream to the flour mixture slowly and stir until the dough comes together. 
  • Drop spoonfuls of the dough over the blueberry filling, spreading them out as evenly as possible. 
  • Bake the cobbler for 30-35 minutes, until golden brown on top and the blueberries are bubbling.
  • Remove the cobbler from the oven and let it sit for several minutes before serving.


TO STORE. You can safely store this cobbler in a refrigerator for up to a week.
TO FREEZE. For more extended storage, transfer the leftover cobbler to a shallow freezer-safe container and store it in the freezer for up to six months.
TO REHEAT. Thaw the cobbler and heat it in a preheated oven for 15 minutes for a crisp top. If you see the top browning, cover it with aluminum foil to heat it. Alternatively, you could also reheat it in the microwave.


Serving: 1ServingCalories: 208kcalCarbohydrates: 35gProtein: 2gFat: 8gSodium: 130mgPotassium: 77mgFiber: 3gSugar: 21gVitamin A: 272IUVitamin C: 10mgCalcium: 54mgIron: 1mgNET CARBS: 32g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. I hate that movie/book. Gene Wilder was just too good at the role, and the book was pretty effing morbid. And then, in the new one, too weird and psychedelic. This, however, is lovely. We are currently trying to go through as much of our food as possible, so this will likely have to wait, but yum!

  2. Haha! I love that you referenced Willy Wonka. Mate, what would you give to go wander around the chocolate fountain? What would you do first? I think I would jump straight through the chocolate waterfall! And then I might sit in the chocolate lake…while eating blueberry breakfast crumbles, of course. I love that you bought a massive bag of berries…keep the berry love coming!

    1. SO MUCH.

      Growing up, I wished I could paint my walls with stickers which tasted like candy lol!

  3. I have an abundance of broccoli right now because it was on sale and it never is so…this is also a reason to buy a lot of cheese and dips to eat with them 🙂 the only part of Charlie and the chocolate factory I liked was the candy man song. It was kind of a creepy movie lol

  4. It’s strawberry season here, so I’ve been eating a lot of those. I do love me some blueberries, though! I’ve been on my egg bake kick for like 3 weeks now, but I feel like I’m going to get sick of it here pretty soon!

    1. YES! I just picked up a bag of frozen strawberries for a recipe and I can’t wait..I’m abit over blueberries!

  5. Your killing me with all of the blueberry goodness because right now they cost about 6 dollars for one cup! I guess I’ll just have to wait until july when they become super cheap or just use the frozen ones. Also fun fact: I could not watch willy wonka in the chocolate factory when I was little because I would get nightmares about the oomph loompahs. They still freak me out!

    1. wait, WHAT? Are you buying them at the VISA centre haha!

      LOL. Oh gosh, Niki once dressed up as one and scared herself lol!

  6. I loooove Willy Wonka! And I wish I had a friend who wanted to try out all their recipes on me… that sounds like a dream!

  7. SWEET POTATOES. But I’ve been obsessed with kabocha, Brussel sprouts, blackberries, spinach/kale and nowadays cauliflower! And if you were to put me in Charlie and the Chocolate Factory, I wouldn’t really be able to place myself. NOT Veruca because I HATE squirrels though–LOL!

  8. I’m sure anything you serve at brunch is magical. Now just come back and include me.

  9. I love love love hosting dinner parties to test recipes. It’s a great reason to invite someone over! I’m all about the bloobs too. My nearby costo sells fresh organic bloobs in bulk – it’s an awesome deal.

  10. I am SO happy I found your blog!!! Can’t tell you how much I love your recipes!! All the ones that I have tried have been AMAZING!!!!?? I don’t subscribe to many blogs but I am subscribed to yours! It’s my favorite!!!!!❤️❤️❤️

  11. I love blueberries. About 6 more weeks until I can go blueberry picking again. The picking part is actually shit but the tons of cheap fresh blueberries are amazing!
    Also crumble. Our favorite Pub in London used to have a ‘crumble of the day’ and we were so obsessed with it.

    Speaking of obsession. My sister and I were so obsessed with Charly and the Chocolate Factory. We got a kick out of singing the Willy Wonka song again and again. Our favorite character was Doris 😀

    And that was a lot of trivia!

    i'm breaking out of the B's with breakfast, brunch, Snack & Dessert!!

  13. I made this this morning! Don’t forget a pinch of salt and a small splash of vanilla extract to elevate the flavour. Nice recipe! 🙂

    1. Cindy, they were left out on purpose, because of the combination of grain free flours used. Had I used oats, then they would have been included. Thanks!

        1. How does it change the texture?
          (Sorry if I’m annoying, just genuinely curious because I love the flavours of vanilla and cinnamon in all breakfasty-things and desserts) 😀