Blueberry cobbler has always been one of my go-to summer desserts, and this gluten-free blueberry cobbler is just as comforting and delicious as the classic. Whether you’re gluten-free, dairy-free, or simply love a cozy fruit dessert, this one’s easy to make with pantry staples and works beautifully with fresh or frozen berries. The golden, biscuit-style topping and warm, juicy filling make it a crowd-pleasing favorite every time.
My recipe is a true Southern-style homemade fruit cobbler, inspired by ones my husband grew up on. I used a soft, buttery biscuit topping instead of cake or crumbs. If you’ve tried my gluten-free peach cobbler, you already know the kind of cozy, comforting dessert you’re in for. This blueberry version is just as easy to make and comes together in under an hour. The topping bakes up golden and fluffy with no gritty texture, just pure cobbler goodness.
I bring this to summer cookouts or make it on quiet weeknights when I want something warm and nostalgic. My kids love it, and the best part is it freezes beautifully, so you can tuck away leftovers if there are any. Be sure to try the gluten-free blackberry cobbler, too!
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Preheat oven to 425°F and spray a 2-quart baking dish with gluten-free cooking spray.
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Add the blueberries, ¼ cup sugar, lemon juice, and cornstarch to a large bowl and stir to combine.
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In a large bowl, mix together the gluten-free flour, ¼ cup sugar, baking powder, salt, and ground cinnamon. Add the cold butter and use a pastry blender or fork to cut the butter into the dry ingredients.
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In a small bowl whisk together the milk and egg. Pour the egg mixture into the flour mixture and stir until the dough comes together. The dough will be a “shaggy” and should be lumpy with the butter and thick. Do not over mix the dough or your topping will turn out flat.
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Pour the blueberries into the greased baking dish evenly. Pour the 2 tablespoons of melted butter over the blueberries.
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Using a greased ice cream scoop, drop the dough over the top of the blueberries. I had 8 dough balls. Sprinkle the top of the cobbler with the 2 tablespoons of sugar.
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Cover the cobbler with foil. Place the cobbler on the middle rack. Bake covered for 20 minutes, then uncover and bake for an additional 25-30 minutes until the topping is golden brown. Please watch your oven because all ovens are different.
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Allow the cobbler to cool for 10-15 minutes. Serve warm with whipped cream or vanilla ice cream.
- Frozen blueberries do not need to be thawed before using. There may be a little extra juice because of the thawing process. The extra liquid will make a little more saucy cobbler. I actually like my cobber a little more on the saucy side.
- If the filling is too runny, let it cool longer or use a bit more starch.
Serving: 1servingCalories: 344kcalCarbohydrates: 55gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 35mgSodium: 195mgPotassium: 193mgFiber: 4gSugar: 35gVitamin A: 469IUVitamin C: 7mgCalcium: 107mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Blueberry Cobbler Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat your oven to 425°F and spray a 2-quart baking dish with gluten-free cooking spray or lightly grease it with butter or oil.
Make the blueberry filling: In a large bowl, combine 4 cups of blueberries (fresh or frozen), ¼ cup granulated sugar, 1 tbsp lemon juice, and 2 tbsp cornstarch. Stir until the berries are well coated and the mixture is evenly combined.
Mix the dry ingredients: In a separate large mixing bowl, whisk together 1¼ cups gluten-free all-purpose flour, ¼ cup granulated sugar, 1½ tsp gluten-free baking powder, ¼ tsp salt, and ¼ tsp ground cinnamon.
Cut in the butter: Add 6 tbsp of chilled butter (or dairy-free alternative) to the flour mixture. Use a pastry blender or fork to cut the butter into the dry ingredients until the texture resembles coarse crumbs.
Combine the wet ingredients: In a small bowl, whisk together ½ cup of milk (or dairy-free option) and 1 large egg.
Combine the topping ingredients: Pour the milk and egg mixture into the dry ingredients and stir until a shaggy, thick dough forms. It should be lumpy with visible bits of butter—don’t overmix.
Assemble the cobbler: Pour the blueberry mixture into the prepared baking dish, spreading it evenly. Drizzle 2 tbsp of melted butter (or dairy-free alternative) over the fruit.
Top the blueberries: Use a greased ice cream scoop or large spoon to drop 8 mounds of dough evenly over the blueberry filling. Sprinkle the top with 2 tbsp of granulated sugar for a sweet, crisp finish.
Bake the cobbler: Cover the dish loosely with foil and place it on the middle oven rack. Bake for 20 minutes covered and then remove the foil and bake for another 25–30 minutes, or until the topping is golden brown and the filling is bubbling. Keep an eye on it—oven temperatures may vary.
Cool and serve: Let the cobbler cool for 10–15 minutes before serving. It’s delicious on its own or topped with dairy-free whipped cream or vanilla ice cream.
Gluten-Free Baking Tips
- Do not overmix the topping dough. If you over-mix it to make it too smooth, it will not be fluffy. It should be a “shaggy” dough.
- Use a greased ice cream scoop to drop the dough on top of the blueberries. It makes for a nice, fluffy topping.
- Spray the back of the foil with cooking spray to keep the topping from sticking.
- Grease the baking dish with gluten-free cooking spray. I like coconut oil spray.
Serving Suggestions
I love serving this gluten-free blueberry cobbler warm with a scoop of keto vanilla ice cream or a dollop of whipped coconut cream—it’s the perfect balance of cozy and refreshing. Sometimes I’ll add a sprinkle of lemon zest or a few fresh mint leaves on top for a little brightness. It pairs beautifully with a glass of iced tea or a hot cup of coffee, and it’s always a hit at BBQs, potlucks, or laid-back Sunday dinners.
Storage Instructions
Store any leftover cobbler in an airtight container in the fridge for up to 4 days.
To freeze, let it cool completely, then wrap tightly in plastic wrap and foil or transfer to a freezer-safe container—it’s good for up to 2 months. When you’re ready to enjoy it again, reheat in a 350°F oven until warmed through or microwave individual portions in 30-second bursts.
More Summer Desserts
Our Gluten-Free Blueberry Cobbler recipe was originally published 8/31/20. It was retested, reworked, and republished to be better than ever 8/29/25.
