26+ Easy & Tasty Gluten-Free Blueberry Cobbler Recipes You’ll Love

Blueberry cobbler is a classic dessert that combines sweet, juicy berries with a comforting, crumbly topping.

For those with gluten sensitivities or who follow a gluten-free diet, finding the perfect cobbler recipe can be a challenge.

That’s where this post comes in—whether you’re new to gluten-free baking or a seasoned pro, we’ve curated 26+ gluten-free blueberry cobbler recipes that will satisfy your sweet tooth without compromising flavor.

From simple, one-bowl options to more decadent versions loaded with flavor, there’s something in here for everyone.

Grab your baking pans and get ready to enjoy a delicious, guilt-free treat!

26+ Easy & Tasty Gluten-Free Blueberry Cobbler Recipes You’ll Love

There you have it—26+ gluten-free blueberry cobbler recipes that cater to a wide range of tastes, dietary needs, and levels of baking expertise.

Whether you prefer a light, fluffy topping or a rich, cakey one, these recipes will help you create the perfect blueberry cobbler every time.

Not only are these cobblers packed with the sweet, tangy goodness of fresh blueberries, but they’re also made with wholesome, gluten-free ingredients that make every bite a feel-good indulgence.

So, gather your ingredients, get your oven preheated, and enjoy baking one (or a few!) of these delightful desserts.

Gluten-Free Blueberry Cobbler

This classic gluten-free blueberry cobbler is bursting with fresh blueberries and topped with a golden, buttery biscuit crust.

It’s easy to make and perfect for a cozy dessert.

The combination of juicy berries and a slightly crisp, tender topping makes this a must-have treat for any occasion.

Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the Cobbler Topping:

• 1 cup gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup cold unsalted butter, cut into small pieces
• 1/3 cup milk (dairy or non-dairy)
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish.
2. In a large bowl, mix the blueberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Pour the mixture into the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, sugar, baking powder, and salt. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
4. Stir in the milk and vanilla extract until just combined. Drop spoonfuls of the batter over the blueberry mixture, spreading slightly but leaving some gaps.
5. Bake for 35-40 minutes or until the topping is golden brown and the blueberries are bubbly. Let cool slightly before serving.

This gluten-free blueberry cobbler is a delicious, crowd-pleasing dessert that’s simple to make.

The buttery, crumbly topping perfectly complements the sweet and tangy blueberry filling.

Enjoy it on its own or with a scoop of vanilla ice cream for extra indulgence!

Almond Flour Blueberry Cobbler

This almond flour blueberry cobbler is a fantastic grain-free option that delivers a slightly nutty flavor with a soft, crumbly texture.

It’s naturally gluten-free, easy to make, and packed with juicy blueberry goodness.

Perfect for those following a paleo or low-carb diet, this cobbler is a healthier alternative without sacrificing taste.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/3 cup honey or maple syrup
• 1 tablespoon tapioca starch or cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

For the Almond Flour Topping:

• 1 1/2 cups almond flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup melted coconut oil or butter
• 1/4 cup honey or maple syrup
• 1 egg
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with coconut oil or butter.
2. In a large bowl, toss the blueberries with honey, tapioca starch, lemon juice, and vanilla extract. Pour into the prepared baking dish.
3. In a separate bowl, combine almond flour, salt, and baking powder. Stir in the melted coconut oil, honey, egg, and cinnamon until a thick batter forms.
4. Drop spoonfuls of the batter over the blueberries, spreading slightly but leaving some space for the fruit to bubble through.
5. Bake for 30-35 minutes, or until the topping is golden brown and the blueberry filling is bubbling. Allow it to cool for a few minutes before serving.

This almond flour blueberry cobbler is a delightful gluten-free dessert with a warm, comforting taste.

The slightly crisp yet tender topping pairs beautifully with the juicy blueberries, making it a guilt-free pleasure for any occasion.

Enjoy it with a dollop of whipped cream or coconut yogurt!

Oat and Honey Gluten-Free Blueberry Cobbler

This wholesome blueberry cobbler features a delicious oat and honey topping that’s both gluten-free and naturally sweetened.

It offers a crunchy, slightly chewy texture that pairs wonderfully with the sweet and juicy blueberry filling.

Perfect for breakfast or dessert, this cobbler is a nutritious yet indulgent treat.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/4 cup honey or maple syrup
• 1 tablespoon cornstarch or arrowroot powder
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

For the Oat Topping:

• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup melted butter or coconut oil
• 1/4 cup honey or maple syrup

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish.
2. In a bowl, mix the blueberries with honey, cornstarch, lemon zest, and vanilla extract. Transfer to the prepared baking dish.
3. In another bowl, combine the oats, almond flour, cinnamon, and salt. Stir in the melted butter and honey until the mixture is well combined.
4. Sprinkle the oat mixture evenly over the blueberries.
5. Bake for 30-35 minutes, or until the topping is golden and crispy, and the blueberries are bubbling. Let cool for a few minutes before serving.

This oat and honey blueberry cobbler is a perfect balance of crunch and sweetness.

The oats create a hearty, satisfying texture, while the honey enhances the natural sweetness of the blueberries.

It’s a great gluten-free dessert that feels both nourishing and indulgent. Enjoy it warm with a drizzle of extra honey or a scoop of vanilla yogurt!

Coconut Flour Blueberry Cobbler

This coconut flour blueberry cobbler is a wonderfully light, gluten-free dessert with a delicate, slightly tropical flavor.

Coconut flour gives the topping a soft and crumbly texture while keeping the dish naturally grain-free.

It’s perfect for those following a paleo or low-carb lifestyle while still craving a comforting fruit cobbler.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/3 cup honey or coconut sugar
• 1 tablespoon arrowroot starch or cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

For the Coconut Flour Topping:

• 1/2 cup coconut flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 eggs
• 1/4 cup melted coconut oil or butter
• 1/4 cup honey or maple syrup
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a baking dish with coconut oil or butter.
2. In a large bowl, mix the blueberries with honey, arrowroot starch, lemon juice, and vanilla extract. Pour into the baking dish.
3. In another bowl, whisk together the coconut flour, baking powder, and salt. Add the eggs, melted coconut oil, honey, and cinnamon, mixing until a smooth batter forms.
4. Drop spoonfuls of the batter over the blueberry mixture, gently spreading to cover most of the fruit.
5. Bake for 30-35 minutes, or until the top is golden brown and the blueberry filling is bubbly. Allow it to cool for a few minutes before serving.

This coconut flour blueberry cobbler is a wholesome, slightly tropical twist on a classic dessert.

The coconut flour creates a soft, tender topping that pairs beautifully with the rich blueberry filling.

Serve it with coconut whipped cream for an extra indulgent treat!

Gluten-Free Biscuit-Style Blueberry Cobbler

This biscuit-style gluten-free blueberry cobbler features a rich, buttery topping that perfectly balances the sweet and juicy blueberry filling.

The biscuits are light and fluffy with a crisp golden top, making this a comforting and nostalgic dessert.

It’s great for family gatherings and pairs wonderfully with ice cream or whipped cream.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the Biscuit Topping:

• 1 1/4 cups gluten-free all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup cold butter, cubed
• 1/2 cup buttermilk (or dairy-free alternative)
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish.
2. In a large bowl, combine the blueberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Pour the mixture into the baking dish.
3. In another bowl, whisk together the gluten-free flour, sugar, baking powder, and salt. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
4. Stir in the buttermilk and vanilla extract until just combined. Do not overmix.
5. Drop the biscuit dough in spoonfuls over the blueberry filling.
6. Bake for 35-40 minutes, or until the biscuits are golden brown and the blueberry filling is bubbling. Let cool slightly before serving.

This biscuit-style blueberry cobbler is a classic dessert with a delicious gluten-free twist.

The tender, buttery biscuits absorb the blueberry juices while maintaining a crisp texture on top.

It’s a simple yet indulgent dish that’s perfect for any occasion!

Maple-Sweetened Gluten-Free Blueberry Cobbler

This naturally sweetened blueberry cobbler uses maple syrup instead of refined sugar, creating a deep, rich flavor that complements the juicy blueberries.

The topping is soft yet slightly crispy, making it a wholesome and satisfying dessert. Perfect for those who prefer a more natural sweetener without sacrificing taste.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/3 cup pure maple syrup
• 1 tablespoon tapioca starch or cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup gluten-free oat flour
• 1/2 cup gluten-free rolled oats
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup melted butter or coconut oil
• 1/4 cup pure maple syrup
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a bowl, toss the blueberries with maple syrup, tapioca starch, lemon juice, and vanilla extract. Pour into the prepared dish.
3. In another bowl, combine the oat flour, rolled oats, cinnamon, and salt. Stir in the melted butter, maple syrup, and vanilla extract until well mixed.
4. Sprinkle the topping evenly over the blueberry mixture.
5. Bake for 30-35 minutes, or until the topping is golden brown and the blueberries are bubbling.
6. Let cool before serving.

This maple-sweetened blueberry cobbler is a wonderful blend of warm spices and natural sweetness.

The oats give it a rustic, hearty texture while the maple syrup enhances the fruit’s natural flavor.

Enjoy it with Greek yogurt or coconut cream for a delightful finishing touch!

Cassava Flour Blueberry Cobbler

This cassava flour blueberry cobbler is a fantastic grain-free and gluten-free option with a soft, cake-like topping.

Cassava flour provides a light and fluffy texture, making this cobbler perfect for those looking for a paleo-friendly and allergen-friendly dessert.

The natural sweetness of blueberries pairs beautifully with the slightly nutty, buttery topping.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/3 cup coconut sugar or honey
• 1 tablespoon arrowroot starch or cornstarch
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

For the Cassava Flour Topping:

• 1 cup cassava flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter or coconut oil
• 1/4 cup honey or maple syrup
• 1/2 cup almond milk (or any non-dairy milk)
• 1 egg
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with butter or coconut oil.
2. In a bowl, mix the blueberries with coconut sugar, arrowroot starch, lemon zest, and vanilla extract. Transfer to the baking dish.
3. In a separate bowl, combine cassava flour, baking powder, and salt. Whisk in melted butter, honey, almond milk, egg, and cinnamon until a smooth batter forms.
4. Drop spoonfuls of the batter over the blueberries, spreading slightly but leaving some gaps.
5. Bake for 30-35 minutes, or until the topping is golden brown and the blueberry filling is bubbly. Let cool before serving.

This cassava flour blueberry cobbler is soft, tender, and full of flavor. It’s a great choice for those avoiding grains but still wanting a comforting, homemade dessert.

Serve it warm with coconut cream or a drizzle of maple syrup for extra deliciousness!

Buckwheat Blueberry Cobbler

This buckwheat blueberry cobbler is a hearty and gluten-free dessert with a rich, nutty flavor.

Buckwheat flour provides a unique taste and slightly denser texture, making it a great alternative to traditional cobbler toppings.

Naturally sweetened and full of antioxidants, this cobbler is both nutritious and delicious.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/3 cup honey or maple syrup
• 1 tablespoon tapioca starch or cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

For the Buckwheat Topping:

• 1 cup buckwheat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter or coconut oil
• 1/4 cup honey or maple syrup
• 1/2 cup milk (dairy or non-dairy)
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish.
2. In a bowl, toss the blueberries with honey, tapioca starch, lemon juice, and vanilla extract. Pour into the prepared dish.
3. In another bowl, mix buckwheat flour, baking powder, and salt. Stir in the melted butter, honey, milk, and cinnamon until combined.
4. Drop spoonfuls of the batter over the blueberries, spreading slightly but leaving some gaps.
5. Bake for 30-35 minutes, or until the topping is golden brown and the blueberries are bubbly. Let cool slightly before serving.

This buckwheat blueberry cobbler is a wholesome dessert with a rich, earthy flavor.

The slight crispiness of the topping contrasts beautifully with the warm, juicy blueberries.

Enjoy it with a spoonful of yogurt or a drizzle of honey for a naturally sweet treat!

Quinoa Flour Blueberry Cobbler

This quinoa flour blueberry cobbler is a protein-rich and gluten-free twist on the classic dessert. Quinoa flour adds a light, slightly nutty flavor to the topping while keeping it fluffy and tender.

This is an excellent option for those looking for a nutrient-dense and wholesome dessert without sacrificing taste.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/3 cup maple syrup or coconut sugar
• 1 tablespoon cornstarch or arrowroot powder
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

For the Quinoa Flour Topping:

• 1 cup quinoa flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter or coconut oil
• 1/4 cup honey or maple syrup
• 1/2 cup milk (dairy or non-dairy)
• 1 egg
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish.
2. In a large bowl, mix the blueberries with maple syrup, cornstarch, lemon zest, and vanilla extract. Pour into the prepared baking dish.
3. In another bowl, whisk together quinoa flour, baking powder, and salt. Stir in the melted butter, honey, milk, egg, and cinnamon until well combined.
4. Drop spoonfuls of the batter over the blueberry mixture, spreading slightly but leaving some gaps.
5. Bake for 30-35 minutes, or until the topping is golden brown and the blueberries are bubbling. Let cool slightly before serving.

This quinoa flour blueberry cobbler is packed with protein and has a light, fluffy texture that pairs beautifully with the juicy berries.

The subtle nuttiness of quinoa flour enhances the natural sweetness of the fruit, making it a well-balanced and nourishing dessert.

Serve it with a scoop of dairy-free ice cream or a drizzle of honey for an extra special treat!

Chia Seed and Oat Gluten-Free Blueberry Cobbler

This chia seed and oat blueberry cobbler is a fiber-rich, wholesome dessert that’s naturally gluten-free and packed with nutrients.

Chia seeds add a slight crunch and help thicken the blueberry filling, while the oat topping provides a hearty, slightly chewy texture.

It’s a delicious and nutritious twist on a classic cobbler, perfect for breakfast or dessert.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/4 cup honey or maple syrup
• 1 tablespoon chia seeds
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

For the Oat Topping:

• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup melted butter or coconut oil
• 1/4 cup honey or maple syrup

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a bowl, toss the blueberries with honey, chia seeds, lemon zest, and vanilla extract. Let sit for 10 minutes to allow the chia seeds to absorb liquid. Pour into the prepared baking dish.
3. In another bowl, mix the oats, almond flour, cinnamon, and salt. Stir in the melted butter and honey until the mixture is well combined.
4. Sprinkle the oat mixture evenly over the blueberries.
5. Bake for 30-35 minutes, or until the topping is golden and crispy, and the blueberries are bubbling. Let cool before serving.

This chia seed and oat blueberry cobbler is a great option for those looking for a healthier take on a classic dessert.

The chia seeds enhance the texture of the blueberry filling, while the oat topping adds a delightful crunch.

Serve it warm with a dollop of Greek yogurt or coconut cream for an extra satisfying treat!

Sweet Potato Flour Blueberry Cobbler

This sweet potato flour blueberry cobbler is a unique, naturally sweet, and nutrient-packed alternative to traditional cobbler recipes.

Sweet potato flour gives the topping a slightly earthy and subtly sweet flavor while keeping it completely gluten-free.

It’s a comforting and wholesome dessert that’s perfect for any time of year.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/3 cup coconut sugar or maple syrup
• 1 tablespoon arrowroot starch or cornstarch
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

For the Sweet Potato Flour Topping:

• 1 cup sweet potato flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter or coconut oil
• 1/4 cup honey or maple syrup
• 1/2 cup almond milk (or any non-dairy milk)
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with butter or coconut oil.
2. In a bowl, mix the blueberries with coconut sugar, arrowroot starch, lemon zest, and vanilla extract. Transfer to the baking dish.
3. In another bowl, combine sweet potato flour, baking powder, and salt. Whisk in melted butter, honey, almond milk, and cinnamon until a smooth batter forms.
4. Drop spoonfuls of the batter over the blueberries, spreading slightly but leaving some gaps.
5. Bake for 30-35 minutes, or until the topping is golden brown and the blueberry filling is bubbly. Let cool before serving.

This sweet potato flour blueberry cobbler is a unique and naturally sweet alternative that adds a delicious depth of flavor.

The slightly nutty and earthy tones of sweet potato flour pair perfectly with the juicy blueberries.

Enjoy it warm with a scoop of vanilla ice cream or a drizzle of maple syrup!

Hazelnut Flour Blueberry Cobbler

This hazelnut flour blueberry cobbler is a decadent and naturally gluten-free dessert with a rich, nutty flavor.

The hazelnut flour topping is slightly crisp on the outside and tender on the inside, providing the perfect contrast to the juicy blueberries. It’s a gourmet twist on a traditional cobbler that’s sure to impress!

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/3 cup honey or maple syrup
• 1 tablespoon tapioca starch or cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

For the Hazelnut Flour Topping:

• 1 cup hazelnut flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup melted butter or coconut oil
• 1/4 cup honey or maple syrup
• 1 egg
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with coconut oil or butter.
2. In a large bowl, toss the blueberries with honey, tapioca starch, lemon juice, and vanilla extract. Pour into the prepared baking dish.
3. In another bowl, combine hazelnut flour, salt, and baking powder. Stir in the melted butter, honey, egg, and cinnamon until a thick batter forms.
4. Drop spoonfuls of the batter over the blueberries, spreading slightly but leaving some space for the fruit to bubble through.
5. Bake for 30-35 minutes, or until the topping is golden brown and the blueberry filling is bubbling. Allow it to cool for a few minutes before serving.

This hazelnut flour blueberry cobbler is a luxurious, nutty treat with a deep, warm flavor.

The hazelnut topping creates a slightly crunchy texture that pairs beautifully with the soft and juicy blueberries.

Serve it warm with whipped cream or a dusting of powdered sugar for an elegant finish!

Almond Flour Blueberry Cobbler

This almond flour blueberry cobbler is a deliciously light, gluten-free dessert with a subtle nutty flavor.

The almond flour creates a soft, tender, and slightly crumbly topping that perfectly complements the juicy blueberry filling.

Naturally sweetened and packed with wholesome ingredients, this cobbler is a wonderful treat for any occasion.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/3 cup maple syrup or coconut sugar
• 1 tablespoon tapioca starch or cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

For the Almond Flour Topping:

• 1 cup almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter or coconut oil
• 1/4 cup honey or maple syrup
• 1 egg
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with butter or coconut oil.
2. In a large bowl, mix the blueberries with maple syrup, tapioca starch, lemon juice, and vanilla extract. Pour into the baking dish.
3. In another bowl, combine almond flour, baking powder, and salt. Stir in the melted butter, honey, and egg until a smooth batter forms.
4. Drop spoonfuls of the batter over the blueberry mixture, spreading slightly.
5. Bake for 30-35 minutes, or until the topping is golden brown and the blueberry filling is bubbling. Let cool slightly before serving.

This almond flour blueberry cobbler is a nutritious and satisfying dessert with a slightly nutty flavor and a soft, crumbly texture.

Serve it warm with a scoop of vanilla ice cream or a drizzle of honey for an extra special touch!

Brown Rice Flour Blueberry Cobbler

This brown rice flour blueberry cobbler has a light yet slightly chewy topping with a mild, nutty flavor.

Brown rice flour gives the cobbler a wholesome texture while keeping it completely gluten-free.

It’s a great choice for those who want a simple, rustic dessert that pairs beautifully with fresh or frozen blueberries.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/3 cup honey or maple syrup
• 1 tablespoon cornstarch or arrowroot powder
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

For the Brown Rice Flour Topping:

• 1 cup brown rice flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter or coconut oil
• 1/4 cup honey or maple syrup
• 1/2 cup milk (dairy or non-dairy)
• 1 egg
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a bowl, mix the blueberries with honey, cornstarch, lemon zest, and vanilla extract. Pour into the prepared dish.
3. In another bowl, whisk together brown rice flour, baking powder, and salt. Stir in the melted butter, honey, milk, egg, and cinnamon until well combined.
4. Drop spoonfuls of the batter over the blueberry mixture, spreading slightly.
5. Bake for 30-35 minutes, or until the topping is golden brown and the blueberries are bubbling. Let cool slightly before serving.

This brown rice flour blueberry cobbler has a deliciously light and subtly chewy texture that pairs beautifully with the sweet blueberry filling.

Enjoy it warm with a dollop of whipped cream or yogurt for a comforting, homemade dessert.

Sorghum Flour Blueberry Cobbler

This sorghum flour blueberry cobbler is a naturally sweet, nutrient-rich, and gluten-free dessert.

Sorghum flour gives the cobbler a soft, cake-like texture while adding a slight hint of natural sweetness.

It’s a great alternative to traditional cobblers for those looking for a wholesome and delicious treat.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/3 cup coconut sugar or honey
• 1 tablespoon tapioca starch or cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

For the Sorghum Flour Topping:

• 1 cup sorghum flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter or coconut oil
• 1/4 cup honey or maple syrup
• 1/2 cup almond milk (or any non-dairy milk)
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with butter or coconut oil.
2. In a bowl, mix the blueberries with coconut sugar, tapioca starch, lemon juice, and vanilla extract. Transfer to the baking dish.
3. In another bowl, whisk together sorghum flour, baking powder, and salt. Stir in the melted butter, honey, almond milk, and cinnamon until a smooth batter forms.
4. Drop spoonfuls of the batter over the blueberries, spreading slightly but leaving some gaps.
5. Bake for 30-35 minutes, or until the topping is golden brown and the blueberry filling is bubbly. Let cool before serving.

This sorghum flour blueberry cobbler is light, tender, and naturally sweet, making it a wonderful choice for those looking for a healthier yet indulgent dessert.

Serve it with coconut whipped cream or a drizzle of maple syrup for an extra layer of flavor!

Coconut Flour Blueberry Cobbler

This coconut flour blueberry cobbler is a naturally gluten-free, grain-free dessert with a light, fluffy texture.

Coconut flour absorbs moisture well, creating a soft and slightly cakey topping that pairs beautifully with the juicy blueberry filling.

The subtle coconut flavor enhances the natural sweetness of the fruit, making this cobbler a delicious and wholesome treat.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/3 cup honey or maple syrup
• 1 tablespoon arrowroot starch or cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

For the Coconut Flour Topping:

• 1/2 cup coconut flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter or coconut oil
• 1/4 cup honey or maple syrup
• 1/2 cup coconut milk (or any non-dairy milk)
• 2 eggs
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with butter or coconut oil.
2. In a bowl, toss the blueberries with honey, arrowroot starch, lemon juice, and vanilla extract. Pour into the baking dish.
3. In another bowl, mix the coconut flour, baking powder, and salt. Whisk in the melted butter, honey, coconut milk, eggs, and cinnamon until smooth.
4. Drop spoonfuls of the batter over the blueberries, spreading slightly.
5. Bake for 30-35 minutes, or until the topping is golden brown and the blueberries are bubbling. Let cool slightly before serving.

This coconut flour blueberry cobbler is light, fluffy, and packed with flavor.

The coconut flour adds a unique texture and pairs beautifully with the sweet, tangy blueberries.

Serve it with a scoop of dairy-free ice cream or a drizzle of coconut cream for an extra indulgence!

Teff Flour Blueberry Cobbler

This teff flour blueberry cobbler is a hearty, gluten-free dessert with a rich, nutty flavor.

Teff flour, a staple in Ethiopian cuisine, gives the cobbler a slightly dense yet soft texture, making it a great choice for those who love wholesome, nutrient-rich treats.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/3 cup coconut sugar or maple syrup
• 1 tablespoon cornstarch or arrowroot powder
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

For the Teff Flour Topping:

• 1 cup teff flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter or coconut oil
• 1/4 cup honey or maple syrup
• 1/2 cup almond milk (or any non-dairy milk)
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with butter or coconut oil.
2. In a bowl, mix the blueberries with coconut sugar, cornstarch, lemon zest, and vanilla extract. Transfer to the baking dish.
3. In another bowl, whisk together teff flour, baking powder, and salt. Stir in the melted butter, honey, almond milk, and cinnamon until a thick batter forms.
4. Drop spoonfuls of the batter over the blueberries, spreading slightly but leaving some gaps.
5. Bake for 30-35 minutes, or until the topping is golden brown and the blueberry filling is bubbling. Let cool before serving.

This teff flour blueberry cobbler has a rich, deep flavor that complements the natural sweetness of the blueberries.

The dense yet tender topping makes it a satisfying and nourishing dessert.

Enjoy it warm with a dollop of Greek yogurt or a drizzle of honey for extra indulgence!

Chickpea Flour Blueberry Cobbler

This chickpea flour blueberry cobbler is a protein-packed, gluten-free dessert with a slightly nutty and earthy flavor.

Chickpea flour creates a soft, cake-like topping that balances the sweet and tangy blueberry filling.

It’s a great alternative for those looking for a unique and nutritious twist on a traditional cobbler.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/3 cup honey or maple syrup
• 1 tablespoon tapioca starch or cornstarch
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

For the Chickpea Flour Topping:

• 1 cup chickpea flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter or coconut oil
• 1/4 cup honey or maple syrup
• 1/2 cup almond milk (or any non-dairy milk)
• 1 egg
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a bowl, mix the blueberries with honey, tapioca starch, lemon zest, and vanilla extract. Pour into the prepared dish.
3. In another bowl, whisk together chickpea flour, baking powder, and salt. Stir in the melted butter, honey, almond milk, egg, and cinnamon until a smooth batter forms.
4. Drop spoonfuls of the batter over the blueberry mixture, spreading slightly.
5. Bake for 30-35 minutes, or until the topping is golden brown and the blueberries are bubbling. Let cool slightly before serving.

This chickpea flour blueberry cobbler is a high-protein, nutrient-dense dessert with a unique flavor and fluffy texture.

The slightly nutty chickpea flour pairs wonderfully with the sweet blueberries.

Serve it warm with a drizzle of maple syrup or a scoop of coconut ice cream for a delightful treat!

Quinoa Flour Blueberry Cobbler

This quinoa flour blueberry cobbler is a light, gluten-free dessert that offers a nutty flavor and a slight crunch.

Quinoa flour is rich in protein and fiber, making it a healthy choice for a naturally gluten-free cobbler.

Paired with juicy blueberries, this cobbler offers a nutritious and satisfying treat that’s perfect for any time of day.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/3 cup honey or maple syrup
• 1 tablespoon arrowroot starch or cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

For the Quinoa Flour Topping:

• 1 cup quinoa flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter or coconut oil
• 1/4 cup maple syrup or honey
• 1/2 cup almond milk (or any non-dairy milk)
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with butter or coconut oil.
2. In a bowl, mix the blueberries with honey, arrowroot starch, lemon juice, and vanilla extract. Pour into the prepared baking dish.
3. In another bowl, combine quinoa flour, baking powder, and salt. Stir in the melted butter, maple syrup, almond milk, and cinnamon until a smooth batter forms.
4. Drop spoonfuls of the batter over the blueberries, spreading slightly.
5. Bake for 30-35 minutes, or until the topping is golden brown and the blueberries are bubbling. Let cool slightly before serving.

This quinoa flour blueberry cobbler is a wonderfully nutty, nutritious dessert that is perfect for anyone looking to enjoy a gluten-free treat.

Its light yet hearty topping perfectly complements the vibrant, juicy blueberries.

Serve with a dollop of Greek yogurt or dairy-free whipped cream for a complete dessert experience.

Millet Flour Blueberry Cobbler

This millet flour blueberry cobbler is a wholesome, gluten-free dessert that boasts a mild, slightly sweet flavor.

Millet flour provides a soft, delicate texture to the topping, while the blueberries stay wonderfully juicy and tart.

It’s a simple yet delicious dessert that works well with a variety of dietary preferences.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/3 cup coconut sugar or maple syrup
• 1 tablespoon cornstarch or arrowroot powder
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

For the Millet Flour Topping:

• 1 cup millet flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter or coconut oil
• 1/4 cup honey or maple syrup
• 1/2 cup almond milk (or any non-dairy milk)
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with butter or coconut oil.
2. In a bowl, toss the blueberries with coconut sugar, cornstarch, lemon zest, and vanilla extract. Pour the mixture into the prepared dish.
3. In another bowl, combine millet flour, baking powder, and salt. Stir in the melted butter, honey, almond milk, and cinnamon until smooth.
4. Drop spoonfuls of the batter over the blueberries, spreading slightly to cover.
5. Bake for 30-35 minutes, or until the topping is golden and the blueberries are bubbling. Let cool slightly before serving.

This millet flour blueberry cobbler is a light and nutritious dessert with a soft, delicate texture.

The naturally sweetened blueberries shine, and the millet flour provides a satisfying, wholesome base.

It’s perfect when paired with a scoop of ice cream or a drizzle of maple syrup for extra indulgence.

Tapioca Flour Blueberry Cobbler

This tapioca flour blueberry cobbler features a smooth, slightly chewy topping that beautifully complements the juicy and tart blueberries.

Tapioca flour provides a lovely texture and helps bind the ingredients together without the need for gluten.

The result is a unique, soft dessert that’s perfect for a gluten-free treat.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/3 cup maple syrup or coconut sugar
• 1 tablespoon tapioca flour (or starch)
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

For the Tapioca Flour Topping:

• 1 cup tapioca flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter or coconut oil
• 1/4 cup maple syrup or honey
• 1/2 cup almond milk (or any non-dairy milk)
• 1 egg
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with butter or coconut oil.
2. In a bowl, mix the blueberries with maple syrup, tapioca flour, lemon juice, and vanilla extract. Pour into the prepared baking dish.
3. In another bowl, combine tapioca flour, baking powder, and salt. Stir in the melted butter, maple syrup, almond milk, egg, and cinnamon until smooth.
4. Drop spoonfuls of the batter over the blueberry mixture, spreading slightly.
5. Bake for 30-35 minutes, or until the topping is golden and the blueberry filling is bubbling. Let cool for a few minutes before serving.

This tapioca flour blueberry cobbler is a delightfully chewy and satisfying dessert.

The smooth, slightly elastic texture of the topping pairs wonderfully with the sweet blueberries.

For a comforting touch, serve it warm with a scoop of coconut whipped cream or a drizzle of maple syrup!

Oat Flour Blueberry Cobbler

This oat flour blueberry cobbler is a cozy, wholesome dessert with a soft, crumbly topping and a juicy, flavorful blueberry filling.

Oat flour adds a mild, slightly sweet flavor and provides a tender, yet satisfying texture.

It’s a perfect choice for a comforting gluten-free treat that’s simple to make and incredibly satisfying.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/3 cup honey or maple syrup
• 1 tablespoon cornstarch or arrowroot powder
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

For the Oat Flour Topping:

• 1 cup oat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter or coconut oil
• 1/4 cup maple syrup or honey
• 1/2 cup almond milk (or any non-dairy milk)
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with butter or coconut oil.
2. In a bowl, combine the blueberries with honey, cornstarch, lemon zest, and vanilla extract. Pour into the prepared baking dish.
3. In another bowl, mix the oat flour, baking powder, and salt. Stir in the melted butter, maple syrup, almond milk, and cinnamon until a thick batter forms.
4. Drop spoonfuls of the batter over the blueberries, spreading slightly to cover.
5. Bake for 30-35 minutes, or until the topping is golden and the blueberries are bubbling. Let cool slightly before serving.

This oat flour blueberry cobbler is a comforting and delicious dessert that’s light yet satisfying.

The oat flour gives the topping a wonderfully tender texture that complements the fresh blueberries beautifully.

Serve with a scoop of vanilla ice cream or a drizzle of honey for extra indulgence.

Spelt Flour Blueberry Cobbler

This spelt flour blueberry cobbler is a simple and wholesome dessert with a soft, slightly nutty topping.

Spelt flour, though not gluten-free, is an ancient grain that’s easier to digest than regular wheat, making it a great choice for those looking to avoid refined flour.

The light, slightly sweet spelt flour topping pairs beautifully with the sweet and tart blueberry filling.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/3 cup coconut sugar or maple syrup
• 1 tablespoon cornstarch or arrowroot powder
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

For the Spelt Flour Topping:

• 1 cup spelt flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter or coconut oil
• 1/4 cup honey or maple syrup
• 1/2 cup almond milk (or any non-dairy milk)
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with butter or coconut oil.
2. In a bowl, mix the blueberries with coconut sugar, cornstarch, lemon zest, and vanilla extract. Pour into the prepared baking dish.
3. In another bowl, combine spelt flour, baking powder, and salt. Stir in the melted butter, honey, almond milk, and cinnamon until a smooth batter forms.
4. Drop spoonfuls of the batter over the blueberries, spreading slightly.
5. Bake for 30-35 minutes, or until the topping is golden brown and the blueberries are bubbling. Let cool slightly before serving.

This spelt flour blueberry cobbler offers a hearty, wholesome texture and a comforting flavor. The nutty flavor of the spelt flour complements the natural sweetness of the blueberries beautifully.

Serve it warm with a scoop of whipped cream or a drizzle of maple syrup for a delicious dessert experience.

Tapioca & Brown Rice Flour Blueberry Cobbler

This tapioca and brown rice flour blueberry cobbler combines the chewy texture of tapioca flour with the mild, slightly nutty flavor of brown rice flour to create a delicious gluten-free dessert.

The blend of these flours produces a tender topping that pairs perfectly with the vibrant, sweet-tart blueberries.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/3 cup maple syrup or coconut sugar
• 1 tablespoon tapioca flour or cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

For the Tapioca & Brown Rice Flour Topping:

• 1/2 cup brown rice flour
• 1/2 cup tapioca flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter or coconut oil
• 1/4 cup honey or maple syrup
• 1/2 cup almond milk (or any non-dairy milk)
• 1 egg
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with butter or coconut oil.
2. In a large bowl, mix the blueberries with maple syrup, tapioca flour, lemon juice, and vanilla extract. Pour into the prepared baking dish.
3. In another bowl, whisk together brown rice flour, tapioca flour, baking powder, and salt. Stir in the melted butter, honey, almond milk, egg, and cinnamon until a smooth batter forms.
4. Drop spoonfuls of the batter over the blueberry mixture, spreading slightly.
5. Bake for 30-35 minutes, or until the topping is golden brown and the blueberries are bubbling. Let cool for a few minutes before serving.

This tapioca and brown rice flour blueberry cobbler offers a perfectly tender and chewy topping that complements the juicy blueberries.

It’s a wonderful gluten-free dessert that provides both texture and flavor in every bite.

Enjoy it with a dollop of whipped cream or a scoop of dairy-free ice cream for an extra indulgence!