Gluten Free Blueberry Cobbler
Butter crusty cobbler meets juicy, sweet blueberries for the perfect summer dessert pairing!
- Prep Time: 7 minutes
- Cook Time: 30 minutes
- Total Time: 37 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Diet: Gluten Free
Ingredients
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½ cup butter
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⅓ cup Judee’s quinoa flour
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⅓ cup Judee’s ivory teff flour
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⅓ cup Judee’s tapioca starch
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½ teaspoon xanthan gum
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1 cup granulated sugar
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1 teaspoon baking powder
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½ teaspoon salt
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½ teaspoon cinnamon
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2 teaspoons vanilla extract
- 1 Tablespoon lemon juice
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1 cup milk (I use whole milk)
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1 pint of fresh blueberries, or 2 cups frozen blueberries
Instructions
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Preheat oven to 350º
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Melt butter in a 10 inch cast iron skillet (or 9×9” baking dish)
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While butter melts, combine flours, xanthan gum, sugar, baking powder, salt, and cinnamon in a medium-sized mixing bowl
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Add vanilla and milk, and stir until combined
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Pour batter into skillet of melted butter
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Sprinkle blueberries on top, and sprinkle with additional sugar if desired
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Bake for 30 minutes, or until edges are golden, and center is set
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Serve with ice cream or whipped cream on top
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