Wheat Free Blueberry Cobbler
Total time1 hr 10 min
Prep time15 min
Cook time45 min
4.6(11)
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Learn more →Ingredients
6 servings
For the filling
- 6 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp ground cinnamon
For the topping
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 3 tbsp granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- 6 tbsp unsalted butter, cold and cut into small cubes
- ½ cup whole milk
- 1 tsp turbinado sugar or granulated sugar
For serving
- vanilla ice cream or whipped cream, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
- 2
In a large mixing bowl, combine the blueberries, 1/2 cup granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Stir until the berries are evenly coated, then pour the mixture into the prepared baking dish and spread into an even layer.
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