Gluten Free Blueberry Cobbler

Can't Stay Out of the Kitchen


This fabulous Blueberry Cobbler has a fresh blueberry filling, topped with a gluten free topping. Then it's sprinkled with sugar before baking. Finally, it's topped with warm fresh blueberry sauce and ice cream to serve. It's perfect for holidays like Mother's Day, Father's Day or Fourth of July. It's also a terrific way to use up a bumper crop of blueberries!


  • 2 pints fresh blueberries
  • 1/2 tsp. lemon juice
  • 1/2 tsp. vanilla extract
  • 1 tsp. cornstarch
  • 2 tbsp. brown sugar (packed)
  • 2 tsp. white sugar
  • 3 tbsp. gluten free flour (optional (I used Krusteaz but you can omit this since you're already using cornstarch))
  • 1/2 cup boiling water
  • 1 cup gluten free flour ((I used Krusteaz) )
  • 1/4 cup brown sugar (packed)
  • 1/4 cup white sugar
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 6 tbsp. unsalted butter (cold)
  • 1/3 to 1/2 cup boiling water
  • 3 tbsp. granulated sugar
  • 3 tbsp. cornstarch
  • 1 1/2 cups water
  • 1 1/2 cups fresh blueberries
  • 1 1/2 tbsp. unsalted butter


  1. Preheat oven to 400°. Place blueberries in a large mixing bowl. Add sugars, corn starch, lemon juice, vanilla and 3 tbsp. GF flour (if...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Gluten Free Blueberry Cobbler

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