This gluten-free blueberry cobbler is delicious, featuring sweet and juicy blueberries, and it’s easy to make. With just 10 minutes of prep time, you can put this in the oven to bake while you’re having dinner, and then enjoy a warm cobbler just in time for dessert. For another tasty cobbler, be sure to try my Gluten-Free Peach Cobbler.
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How to Make Gluten-Free Blueberry Cobbler
Put the buttery spread in a 9 x 13-inch baking pan. Place the pan in the oven and preheat the oven to 350°F. While this oven is heating and the butter is melting, prepare the rest of the recipe.
In a medium-sized bowl, combine blueberries, sugar, and cornstarch.
In a glass measuring cup, mix the almond milk and apple cider vinegar.
In a medium-size bowl, mix the flour, sugar, baking powder, salt, and cinnamon. Mix in the milk mixture.
Once the oven is preheated, check to see if the dairy-free butter has melted. If it has, remove the pan from the oven; if not, set the timer for another minute or two to completely melt the butter. Once it’s melted, remove from the oven.
Pour the batter over the melted butter, but do not stir it. You can lightly spread it, but do not stir.
Gently drop blueberries on top of the batter and lightly press them down into the batter. Do not stir. You want about half of the berries pushed down into the batter. This helps the batter rise in several places over the berries.
Bake in the oven for 55 minutes. Serve warm, room temperature, or cold.
Cobbler can be stored covered at room temperature for 3 days.
Easy Gluten-Free Blueberry Cobbler (Dairy-Free)
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Category: Desserts
- Method: Oven
- Diet: Gluten Free
Description
This delicious gluten-free blueberry cobbler is easy to make, and prep takes only 10 minutes.
Ingredients
- ½ cup dairy-free butter**
- 4 cups fresh or frozen blueberries
- ½ cup sugar
- 1 tablespoon cornstarch
- ¾ cup unsweetened almond or cashew milk
- 1 tablespoon apple cider vinegar
- 1 cup gluten-free flour*
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon cinnamon
Instructions
- Put the buttery spread in a 9 x 13-inch baking pan. Place pan in the oven and preheat oven to 350°.
- Mix the blueberries, sugar, and cornstarch in a medium-sized bowl. Set aside.
- In a glass measuring cup, mix the almond milk and apple cider vinegar. Set aside.
- In a medium-size bowl, mix the gluten-free flour, sugar, baking powder, salt, and cinnamon. Mix in the milk mixture.
- Once the oven is preheated, check to see if the dairy-free butter has melted. If it has, remove the pan from the oven; if not, set the timer for another minute or two to completely melt the butter. When it has melted, remove it from the oven.
- Pour the batter over the melted butter, but do not stir it. You can lightly spread it but no stirring.
- Gently drop blueberries on top of the batter and lightly press them down into the batter. Do not stir. You want about half of the berries to be pushed down into the batter. This helps the batter rise in several places over the berries.
- Bake in the oven for 55 minutes.
Notes
*Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with excellent results. They are both one-to-one substitutes. If you use a different gluten-free flour blend, be sure it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
**Dairy-Free Butter: Suggested brands include Country Crock Plant-Based with Avocado Oil, Smart Balance, or Earth Balance.
Nutrition
- Serving Size: 1 serving
- Calories: 243
- Sodium: 184.8 mg
- Fat: 5.1 g
- Carbohydrates: 50.5 g
- Protein: 1.1 g
- Cholesterol: 0 mg
Amy
Can I use regular melted butter?
MamaShire
Yes, you can use regular butter.
Tammi
Can you use regular milk?
MamaShire
Yes, if you don’t need it to be dairy-free regular milk is fine.
Tammi
Do I need to still include the apple cider vinegar if it isn’t dairy free?
MamaShire
The apple cider vinegar mixed with the milk will create a mock buttermilk. So I would still use it.