Oh so good, gluten-free blueberry cobbler is easy to make and prep takes only 10 minutes. Sweet juicy blueberries make this gluten-free blueberry cobbler simply delicious! This cobbler is easy to make is a crowd pleaser! With only 10 minutes of prep time, you can put this in the oven to bake while you’re having dinner and then have a warm cobbler just in time for dessert.
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How to Make Gluten-Free Blueberry Cobbler
Put the buttery spread in a 9 x 13-inch baking pan. Place pan in the oven and preheat oven to 350°. While this oven is heating and the butter is melting prepare the rest of the recipe.
In a medium-size bowl mix blueberries, sugar, and cornstarch together.
In a glass measuring cup mix together almond milk and apple cider vinegar.
In a medium-size bowl mix together flour, sugar, baking powder, salt, and cinnamon. Mix in milk mixture.
Once the oven is preheated check to see if the buttery spread 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 oven.
Pour batter over the melted butter but do not stir. You can lightly spread it but no stirring.
Gently drop blueberries onto 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 up in several places over the berries.
Bake in the oven for 55 minutes. Serve warm, room temperature, or cold.
Cobbler can be stored covered on the counter for 3 days. Any left after that should be placed in the refrigerator.
More Gluten-Free & Dairy-Free Desserts
Easy Gluten-Free Peach Cobbler
Snickerdoodle Cookies
Easy to Make Pie Crust
Homemade Peach Pie
Best Gluten-Free Chocolate Chip Cookies
More Gluten-Free Blueberry Recipes
Low-Carb Lemon Blueberry Muffins
Sugar-free Frosted Blueberry Lemonade
Blueberry Good Girl Moonshine
Peach Blueberry Good Girl Moonshine
Low-Carb Blueberry Vanilla Scones
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This delicious gluten-free blueberry cobbler is easy to make and prep takes only 10 minutes.
Ingredients
1/2 cup buttery spread (Smart Balance or Earth Balance)
4 cups fresh or frozen blueberries
1/2 cup sugar
1 tablespoon cornstarch
3/4 cup unsweetened almond or cashew milk
1 tablespoon apple cider vinegar
1 cup gluten-free flour mix – (I use Better Batter Gluten-Free Flour Mix)
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 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°.
In a medium-size bowl mix blueberries, sugar, and cornstarch together.
In a glass measuring cup mix together almond milk and apple cider vinegar.
In a medium-size bowl mix together flour, sugar, baking powder, salt, and cinnamon. Mix in milk mixture.
Once the oven is preheated check to see if the buttery spread 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 oven.
Pour batter over the melted butter but do not stir. You can lightly spread it but no stirring.
Gently drop blueberries onto 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 up in several places over the berries.
Bake in oven for 55 minutes.
Good served warm, room temperature, or cold.
Equipment
Better Batter Gluten-Free Flour
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