Gluten Free Blueberry Cobbler

My gluten free blueberry cobbler recipe features a sweet blueberry filling topped with a buttery, golden biscuit topping. It’s bursting with juicy blueberries in every bite!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 208kcal

Author Arman Liew

Ingredients

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

Topping

1 cup gluten free flour
1/4 cup sugar
1/4 cup unsalted butter cold and cubed
1/4 cup sour cream
1 teaspoon baking powder
1/4 teaspoon salt

Instructions

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.

Notes

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.

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