YIELDS: 8 Servings

PREP TIME: 10 mins

COOK TIME: 50 mins


A wonderful addition to any summertime barbecue or potluck, this Gluten-Free Blueberry Cobbler is bursting with juicy blueberries nestled in a sweet, biscuit-like dough. Not gluten-free? Just use all purpose flour in place of the gluten-free and oat flours!

3 tbsp unsalted butter 
1 cup gluten-free flour (such as Cup4Cup)
¼ cup oat flour 
½ cup + 2 tbsp cane sugar 
2 tsp baking powder
½ tsp Kosher salt 
Pinch of nutmeg 
1 cup unsweetened almond milk 
¼ tsp vanilla extract 
4 cups fresh blueberries 
Whipped cream for serving, optional 
Vanilla ice cream for serving, optional 

8x8” baking dish 
Large bowl 


  1. Preheat oven to 375°F. 
  2. Place the butter in an 8x8” baking dish and place in the oven for 5-7 minutes, until melted. 
  3. Remove from oven and tilt the dish to ensure it’s evenly coated with butter. 
  4. In a large bowl, whisk together the flour, ½ cup sugar, baking powder, salt, and nutmeg. 
  5. Add the milk and vanilla. Whisk until smooth. 
  6. Pour the batter into the pan with the melted butter and don’t stir. It will separate and that’s OK. 
  7. Evenly place the blueberries on top of the batter. Sprinkle with the remaining 2 tbsp of sugar. 
  8. Bake for 45-50 minutes, until lightly golden on top and bubbling. The cobbler may still look a bit wet, but it will firm up as it cools. 
  9. Cool on a wire rack. 
  10. Serve at room temperature and top with whipped cream or vanilla ice cream, if desired.