Fresh and summery, this blueberry cobbler is a simple, from scratch dessert. Gluten-free biscuits are dropped on top and garnished with fresh lemon zest.
A good Southern cook always has a few tried and true recipes up their sleeve, and a good cobbler has to top that list. You can toss it together with frozen or fresh fruit and top it with what are basically biscuits made from pantry staples. This is my go-to version, made with blueberries because my family loves them all year, but brightened up with a little lemon and made tummy-friendly for the gluten-free loved ones around us.
Think of this while y’all light the grill and have it done before the chicken comes off! This gluten-free blueberry cobbler is perfect for get-togethers, last-minute potlucks, or surprise weeknight cravings!
When are Blueberries in Season?
Blueberries are in season in North America from April to late September. This means grocery stores usually have a nice supply of fresh blueberries during those months. In the winter, blueberries are in season in South America, so you will find blueberries on the shelves year-round.
Frozen blueberries are also available year-round! Blueberries frozen at the peak of ripeness are a fantastic option for this dessert and other blueberry recipes.
Ingredients for Cobbler
The ingredients for this dessert are common pantry staples.
Blueberries: fresh or frozen will work, but the base recipe is for fresh berries.
Sugar: I am using granulated sugar in this recipe.
Lemon: You will use the juice and the zest!
Gluten-free AP Flour: Use your favorite 1-to-1 version.
Unsalted butter: I always prefer unsalted butter so you can control the saltiness.
Buttermilk: This makes the best biscuits!
Baking powder: This helps your cobbler topping rise.
Step by Step Cobbler Instructions
The prep for this recipe takes under 10 minutes, so you can pull it together while the oven preheats! First, preheat your oven to 375 degrees.
Step 1: Using a 9×13 dish (this is a family-sized dessert!), add the blueberries, sugar, lemon juice, and zest. Stir to combine these ingredients.
Step 2: In a bigger mixing bowl, add the flour, baking powder, and salt. Give that a stir to incorporate them together. Make a well in the middle of the flour and add your softened butter. Using your hands, a pastry cutter, or forks, incorporate the butter throughout the flour. You want the flour and butter to look sandy and crumbly. Some visible butter pieces are okay!
Step 3: Add one cup of buttermilk and stir to completely combine. Add the rest of the buttermilk in parts, stirring just to bring the dough together. It will be a sticky mess!
Step 4: Return to your casserole dish and give the berries one more stir. Flatten down the top of the berries. Spoon your biscuit topping over the casserole dish, covering the berries. Lumps are fine! At this point, you can sprinkle a little extra sugar over the top if you want.
Step 5: Bake the cobbler at 375 degrees for 30-35 minutes (or 40-45 minutes if you used frozen berries). If you want the topping more browned, cook it a few minutes longer, checking frequently to make sure it doesn’t over-brown. Carefully remove it from the oven, allowing it to cool for at least 10 minutes. Serve with whipped cream, ice cream, or some extra lemon zest!
Tips for Making Gluten-Free Blueberry Cobbler
Super busy? Use canned biscuits! Find a great premade biscuit you love, pinch off pieces about 1″ in size, and drop them over the top of the filling. Sprinkle with sugar and bake according to the biscuit package directions.
Giant sweet tooth? Add more sugar! I don’t love super sweet desserts, and my recipes show that. If you want to add a little more sugar to the filling, you should!
FAQ for this Recipe
Can I use frozen blueberries in my cobbler?
Of course, honey! Keep the amount the same, and do not defrost the berries before mixing them into the filling. Add 10-15 minutes to the bake time to ensure your filling is piping hot!
Can I use regular flour to make the topping?
Sure! This recipe uses 1-to-1 gluten-free flour, which means the ratio of GF flour to regular AP flour is the same! You can replace the GF flour with regular AP, using the same amount and following the same instructions.
Storing and Making this Recipe Ahead
This recipe comes together very quickly. That said, you can prepare the filling up to 1 day ahead of time and store it in an airtight container in the fridge. You can also make this recipe, let it cool to room temperature, and store it with a tight cover of cling wrap or aluminum foil for 1 day ahead of serving.
I do not recommend preparing the biscuit dough ahead of time without baking. You will end up with a weird mess on your hands!
Once baked, leftovers of this gluten-free blueberry cobbler can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat this recipe by warming it in the microwave, on the stovetop, or in an oven using an appropriate dish for the appliance.
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Make sure to rate this recipe and drop a comment below! I hope you love it!
Gluten Free Blueberry Cobbler
For the Biscuits
- 4 cups gluten free AP flour
- 2 cups buttermilk Optional: you can use regular whole milk
- 1 stick unsalted butter at room temperature
- 2 tablespoons baking powder
- 1/2 teaspoon kosher salt
For the Filling
- 16 ounces blueberries, fresh or frozen
- 1/2 cup granulated sugar
- zest and juice of one lemon
- Preheat the oven to 350 degrees.
- Add the blueberries, sugar, lemon zest, and lemon juice to the dish you will use for baking. Give it a thorough stir.
- In a separate bowl, mix the flour, salt, and baking powder.
- Cut the butter into the flour by squeezing it through with your hands or using a pastry cutter or forks.
- Stir in the buttermilk. The batter will be somewhat lumpy and very sticky.
- Drop big spoonfuls of biscuit batter over the top of the blueberries, eventually covering the dish.
- Bake at 350 degrees for 30-35 mintues until fragrant, bubbling, and lightly browned. If you are using frozen berries, you may need to bake it longer, 40-45 minutes.
- Serve warm, optionally topped with your favorite ice cream or whipped cream.