Gluten Free Blueberry Cobbler


Step up for a delicious summer dessert! This gluten free blueberry cobbler takes about 5 minutes to put together and just 30 minutes to bake. Serve it with a big scoop of ice cream for that hot/cold combo that’s just to die for!

Image, taken from above, shows a gluten free blueberry cobbler in a cast iron skillet. About 1/4 of the cobbler has been scooped away with a spoon, still resting in the skillet.

This recipe is proudly sponsored by Judee’s Ingredients. All opinions are my own, and I feel very lucky to be able to partner with my favorite source for gluten free ingredients. 

Cobblers always bring me nostalgia

When I was a kid, cobbler was my mom’s go-to dessert. My dad loved peaches, so it was usually a peach cobbler. As I got older, I started realizing that while peaches are my favorite fruit to this day, they weren’t the only fruit you could make cobbler with. (Similar to the way I thought grape jelly was the only jelly for a lot of years. It’s funny the things ways our parents influence what we think in ways I’m sure they never think about!)

Image shows a cast iron skillet with a blueberry cobbler in it. Behind it are three bags of Judee's ivory teff flour, quinoa flour, and arrowroot powder to make the cobbler.

Anyway, blueberries just weren’t my mom’s cup of tea, so we didn’t really have them when I was little – like ten and under. I think I only tasted them once or twice in that time, and I was super skeptical both times. 

When I was eleven, my parents bought a mini-farm that had a mature blueberry patch on it, as well as black and red raspberries and wild blackberries. That’s when I really started to discover the diversity of fruit. Suddenly we had all these different berries, and they were all incredible. 

Thanks to those wild blackberries that grow everywhere in Tennessee, I will always be disappointed by blackberries from a grocery store and have a soft spot in my heart for blackberry freezer jam.

But honestly, it was that blueberry patch that really got me. There are so many incredible things you can make with blueberries. We learned to make gluten-free blueberry scones, and one of my favorites – gluten-free blueberry crisp. That crunch is just perfect with the mild flavor of blueberry. Another one is blueberry syrup for pancakes. We made this a lot after we got that blueberry patch – all of us loved it – even Mom!

Image shows a plate with a piece of blueberry cobbler with homemade whipped cream on top and a fork resting with it. In the background is a skillet of more cobbler.

But this gluten-free blueberry cobbler. It’s such a common dessert, but common doesn’t mean boring, does it?  It’s packed with blueberry flavor and a buttery crust. 

One of my favorite ways to make this blueberry cobbler is in a cast iron skillet. My mom always put her baking pan in the oven to melt the butter when she made the cobbler, but it’s so much faster to put the skillet on the stovetop. 

That said, you can use a 9×9-inch baking dish for this recipe. 

And you will love this cobbler served with vanilla ice cream. I’m a sucker for cobbler with vanilla ice cream, but my kids really like it with whipped cream too. 

Photo, taken from above, shows two small white plates with black trim, each with a piece of blueberry cobbler on it. Next to the plates is a cast iron skillet with the rest of the cobbler in it.

Delicious Gluten-Free Blueberry Cobbler Recipe

So you might be wondering, since gluten-free recipes have a reputation for being finicky, how do I make sure this one is a success? 

Honestly, this particular gluten-free cobbler recipe is super easy. Just follow the directions, and you’ll be golden. 

Tips for the Perfect GF Blueberry Cobbler:

  • Use quality flours. I use Judee’s Ingredients. I haven’t tried all of their flours (yet), but I’ve loved all the ones I’ve tried. They’re very high quality! But it’s important that you use a mix of flours that don’t just throw in a bunch of white rice and cornstarch as a cheap filler.
  • Go light on the starch. You’ll notice in the ingredients that I don’t specify “use one cup of gluten-free flour mix.” This is because, with cobbler, it’s best not to use too much starch. You’ll end up with a funky, chewy texture if you do, and when you buy a flour mix, you don’t necessarily know how much starch is in there. Like I said, some of the cheaper mixes throw in a bunch of white rice (which is starchy), and cornstarch to keep it cheap. So whether you use teff and quinoa as I have or not, remember this: 2/3 flour, 1/3 starch.
  • If you do use a boxed mix, omit the xanthan gum. Your mix probably already contains it or another binder to make up for the lack of gluten.
  • Can you use a different fruit? Of course, you can! My favorite alternatives are the aforementioned blackberries and peaches. 
Photo shows a white plate with a slice of blueberry cobbler on it. A fork resting on the plate holds a small bite of cobbler.

You may have noticed in my recent gluten-free recipes that I have been using flours that aren’t rice a lot lately. My husband is the gluten-free-by-necessity family member, and rice doesn’t sit well with him if he eats much of it, so I’m branching out in my baking and finding that I really love teff, quinoa, sorghum, and millet flours. While I’ve been using sorghum and millet for years and had had products made with quinoa flour a number of times, I don’t think I ever used teff until this year, 2022. But I love it. 

It’s perfect in these gluten-free banana cupcakes, and I used a blend of it and quinoa in our gluten free brownie bites. It’s got a really nice texture and mild flavor that blends well with the quinoa so that you end up with an even flavor profile in your baked goods that doesn’t taste too much like any one thing and overshadow the flavor you’re going for (in this case, blueberries). 

It doesn’t take a lot of ingredients to make a good cobbler.

Image, taken from above, shows bowls on a white table holding all the ingredients for blueberry cobbler. Bowls contain blueberries, flour, sugar, butter, and other seasonings.

Melt butter, add batter, sprinkle in the blueberries, and presto!

We have a cobbler! Easy peasy. 

Gluten-Free Blueberry Cobbler Recipe Video Tutorial


Gluten Free Blueberry Cobbler

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Butter crusty cobbler meets juicy, sweet blueberries for the perfect summer dessert pairing!

  • Author: Elise
  • Prep Time: 7 minutes
  • Cook Time: 30 minutes
  • Total Time: 37 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Diet: Gluten Free




  1. Preheat oven to 350º

  2. Melt butter in a 10 inch cast iron skillet (or 9×9” baking dish)

  3. While butter melts, combine flours, xanthan gum, sugar, baking powder, salt, and cinnamon in a medium-sized mixing bowl

  4. Add vanilla and milk, and stir until combined

  5. Pour batter into skillet of melted butter

  6. Sprinkle blueberries on top, and sprinkle with additional sugar if desired 

  7. Bake for 30 minutes, or until edges are golden, and center is set

  8. Serve with ice cream or whipped cream on top

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