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Gluten Free Blueberry Cobbler

Prep Time 10 mins
Cook Time 30 mins
Course Dessert
Cuisine American Southern
Servings 6


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.