Blueberry Cobbler (Edit recipe)

Sweet jammy blueberries topped with a light cake layer make up this delicious Blueberry Cobbler. Top it with ice cream or eat it as is, this cobbler is a super simple dish you can eat any time of the day. It is of course, gluten free, nut free, egg free and easily dairy free (vegan).

15 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	261
Fat:	12 g
Carbohydrates:	37 g
Protein:	6 g
Cholesterol:	30 g
Sodium:	56 mg
Fiber:	2 g
Sugars:	23 g
Calculated for total recipe.

by Lee McGuire

View original recipe

Serves: 8-10

Ingredients

For the Filling

For the Cake Topping

2/3 cup Gluten Free Flour, (make sure to use dairy free for vegan)
1/4 tsp Baking Powder
pinch Kosher Salt
1/2 cup Unsalted Butter, or vegan baking stick, softened
1/2 cup Granulated White Sugar
2 Tbsp Cornstarch, (heaping tbsp) cornstarch mixed with 3 tablespoons of water
1/2 tsp Vanilla Extract

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375 degrees Fahrenheit and lightly grease an 8 inch square or round baking dish.
In a medium bowl, mix together the washed 3 cups of blueberries, the 3 tablespoons of granulated sugar and the orange juice. Pour mixture into the greased 8 inch baking dish.
In a small bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
In a small bowl, using a spoon, mix together the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Set aside.
In the bowl of an electric mixer using the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and the 1/2 cup of granulated sugar until light and fluffy. About 2-3 minutes. Scrape down the sides of the bowl with a spatula if needed.
Slowly beat in the cornstarch water mixture and the vanilla until combined.
On low speed add in the gluten free flour mixture until just combined. It will be super sticky.
Using a tablespoon or a small cookie scoop (I used a small cookie scoop), scoop the batter onto the blueberries. Try to cover as much of the blueberries as you can.
Then take a butter knife or an icing spatula and smooth the batter out into a thin layer to cover all the blueberries. If it’s too sticky, use slightly wet hands and smooth the batter out with slightly wet fingers.
Bake in the center rack in the oven for 40 minutes until the cobbler filling is bubbling and the cake topping is a beautiful golden brown.
Remove from the oven and let it sit on top of the stove and semi cool before serving. The blueberry layer gets scalding hot.
Top with ice cream or serve as is. Enjoy!