This delicious gluten-free blueberry cobbler is easy to make and prep takes only 10 minutes.
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
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.
Keywords: gluten-free blueberry cobbler, dairy-free blueberry cobbler, gluten-free desserts