25+ Delicious Gluten-Free Blueberry Cornmeal Cobbler Recipes to Try Today

When it comes to dessert, there’s something irresistibly comforting about a cobbler.

Whether you’re celebrating a special occasion or simply craving a warm, fruity treat, a cobbler is an easy yet indulgent way to satisfy your sweet tooth.

If you’re following a gluten-free diet or just looking to try something new, you don’t have to miss out on this classic dessert.

Enter the gluten-free blueberry cornmeal cobbler—a twist on the traditional cobbler, featuring a hearty cornmeal topping paired with the juicy burst of fresh or frozen blueberries.

Not only is this cobbler naturally gluten-free, but it also adds a delightful texture and flavor contrast that elevates the dessert to a whole new level.

In this blog, we’ll explore over 25 unique variations of this comforting dessert, from spiced versions with cinnamon and ginger to indulgent combinations with maple syrup or even bourbon.

Whether you prefer a dairy-free, nutty, or tangy twist, there’s a blueberry cornmeal cobbler recipe for everyone. Keep reading to find your perfect match!

25+ Delicious Gluten-Free Blueberry Cornmeal Cobbler Recipes to Try Today

With so many creative takes on the gluten-free blueberry cornmeal cobbler, there’s no reason not to indulge in a comforting, delicious dessert that fits your dietary needs.

Whether you’re a fan of tropical coconut and lime, the warmth of cinnamon and ginger, or the rich flavors of brown butter and bourbon, you’re sure to find a recipe here that will become your new favorite.

Not only do these cobblers satisfy your cravings for sweet, fruity desserts, but their cornmeal topping provides a satisfying texture that makes each bite even more enjoyable.

So, whether you’re preparing a dessert for a family gathering, a special event, or simply treating yourself to a cozy afternoon snack, these 25+ gluten-free blueberry cornmeal cobbler recipes offer endless options for customization.

Explore the possibilities and bake up something truly delightful today—your taste buds will thank you!

Classic Gluten-Free Blueberry Cornmeal Cobbler

This gluten-free blueberry cornmeal cobbler is the perfect dessert for any season.

The slightly nutty cornmeal combined with the sweetness of ripe blueberries creates a comforting and satisfying treat.

Topped with a golden, slightly crumbly biscuit-like crust, it’s an ideal balance of texture and flavor.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1 cup gluten-free all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup milk (dairy or non-dairy)
• 1 egg (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium mixing bowl, combine the blueberries, 2 tablespoons of sugar, and 1 tablespoon of brown sugar. Toss to coat, then pour the blueberry mixture into a greased 8×8-inch baking dish.
3. In another bowl, whisk together the gluten-free flour, cornmeal, baking powder, salt, cinnamon, and remaining sugar.
4. Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the dry mixture until it resembles coarse crumbs.
5. Gradually pour in the milk, mixing until a dough forms. The dough should be slightly sticky but workable.
6. Drop spoonfuls of the dough over the blueberries, covering most of the surface.
7. Beat the egg and brush it over the dough for a golden finish.
8. Bake for 35-40 minutes, or until the topping is golden brown and a toothpick inserted into the dough comes out clean.
9. Let the cobbler cool slightly before serving.

This cobbler has a perfect blend of texture, with the crumbly topping contrasting the soft, juicy blueberries below.

The cornmeal adds a nice depth of flavor, making it feel hearty while still being a sweet indulgence.

Serve it warm with a scoop of vanilla ice cream or whipped cream for the ultimate dessert experience.

Vegan Gluten-Free Blueberry Cornmeal Cobbler

This vegan version of blueberry cornmeal cobbler uses plant-based ingredients without compromising on flavor.

The combination of sweet blueberries and the crunch of cornmeal is complemented by a flaky, dairy-free biscuit topping, making it an excellent dessert for vegans and gluten-free eaters alike.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/2 cup gluten-free cornmeal
• 1 cup gluten-free flour blend
• 1/4 cup coconut sugar (or brown sugar)
• 1/2 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup coconut oil, chilled and solidified
• 1/4 cup almond milk (or any non-dairy milk)
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish.
2. In a large bowl, mix the blueberries with maple syrup, lemon juice, and 1 tablespoon of coconut sugar. Pour the blueberry mixture into the prepared dish.
3. In a separate bowl, whisk together the gluten-free flour blend, cornmeal, baking powder, salt, cinnamon, and the remaining coconut sugar.
4. Add the chilled coconut oil to the dry ingredients and use a fork or pastry cutter to cut the oil into the flour mixture until it resembles coarse crumbs.
5. Slowly add the almond milk and vanilla extract to the dough mixture, stirring until it comes together.
6. Drop spoonfuls of the dough onto the blueberries, leaving a little space between them.
7. Bake for 30-35 minutes or until the topping is golden brown and firm to the touch.
8. Allow the cobbler to cool for 10 minutes before serving.

The sweet, juicy blueberries pair beautifully with the slightly nutty cornmeal topping, while the coconut oil provides a subtle richness.

This dairy-free and egg-free version is not only easy to make, but it’s also a deliciously wholesome treat.

Serve warm with a dollop of coconut whipped cream for a perfect finish.

Honey-Sweetened Gluten-Free Blueberry Cornmeal Cobbler

For those who prefer a more natural sweetener, this honey-sweetened blueberry cornmeal cobbler is the ideal choice.

The honey not only sweetens the dish but also adds a floral, subtle richness to the flavors.

This recipe offers a great way to enjoy a gluten-free, naturally sweetened dessert.

Ingredients:

• 2 cups fresh blueberries
• 1/2 cup cornmeal
• 1 cup gluten-free flour
• 1/4 cup honey (or maple syrup for a vegan option)
• 1/2 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/3 cup unsalted butter (or vegan butter for a dairy-free option), cold and cubed
• 1/4 cup buttermilk (or dairy-free buttermilk)
• 1 egg (for egg wash)
• Zest of 1 lemon

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round baking dish.
2. In a medium bowl, toss the blueberries with honey and lemon zest. Place the mixture in the prepared dish.
3. In another bowl, combine the gluten-free flour, cornmeal, baking powder, salt, and cinnamon.
4. Add the cold butter cubes to the dry mixture and cut it in with a pastry cutter or fork until the mixture resembles coarse crumbs.
5. Pour in the buttermilk and stir until just combined. The dough should be thick and slightly sticky.
6. Spoon the dough over the blueberries, spreading it out evenly. Brush the top with a beaten egg for a golden finish.
7. Bake for 35-40 minutes or until the cobbler is golden and bubbly around the edges.
8. Allow to cool for 10-15 minutes before serving.

The honey adds a rich, natural sweetness that enhances the fruity, tart flavor of the blueberries.

The cornmeal gives the cobbler a satisfying crunch, while the buttery topping creates a perfect balance of richness and lightness.

Enjoy it with a cup of tea or as a dessert after a hearty meal for a wholesome yet indulgent experience.

Almond Flour Gluten-Free Blueberry Cornmeal Cobbler

This almond flour-based blueberry cornmeal cobbler offers a deliciously nutty and tender texture.

Almond flour enhances the cobbler’s depth, while the cornmeal adds a slightly crunchy element to the topping.

It’s a great gluten-free alternative with a touch of richness from the almonds.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/2 cup cornmeal
• 1/2 cup almond flour
• 1 cup gluten-free all-purpose flour
• 1/4 cup coconut sugar (or brown sugar)
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 cup cold butter (or vegan butter)
• 1/4 cup almond milk (or any non-dairy milk)
• 1 egg (for egg wash)
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round baking dish.
2. In a medium bowl, combine the blueberries with 2 tablespoons of coconut sugar, lemon juice, and vanilla extract. Toss to coat and pour into the prepared baking dish.
3. In a separate large bowl, whisk together the almond flour, cornmeal, gluten-free flour, baking powder, salt, cinnamon, and the remaining coconut sugar.
4. Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
5. Add the almond milk and stir until the dough just comes together. It should be thick and a little sticky.
6. Spoon the dough over the blueberries, creating small mounds across the top.
7. Brush the cobbler with a beaten egg for a golden finish.
8. Bake for 35-40 minutes, or until the topping is golden and the blueberries are bubbling.
9. Let the cobbler cool for 10-15 minutes before serving.

This almond flour cobbler provides a nutty richness that pairs beautifully with the tart blueberries.

The combination of almond flour and cornmeal results in a perfectly textured topping—slightly crumbly but tender.

The subtle cinnamon and vanilla notes make it a comforting dessert for any occasion. Serve with a dollop of whipped cream or dairy-free yogurt for a complete treat.

Coconut Flour Gluten-Free Blueberry Cornmeal Cobbler

Coconut flour brings a unique flavor and lightness to this blueberry cornmeal cobbler, creating a slightly denser but still tender texture.

Paired with the juicy blueberries and the crunchy cornmeal topping, this version is a delicious gluten-free dessert with a tropical twist.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/4 cup cornmeal
• 1/2 cup coconut flour
• 1 cup gluten-free all-purpose flour
• 1/4 cup maple syrup
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 cup coconut oil, melted
• 1/3 cup coconut milk (or any non-dairy milk)
• 1 egg (for egg wash)
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish.
2. In a bowl, toss the blueberries with maple syrup, lemon zest, and vanilla extract. Pour the blueberry mixture into the prepared dish.
3. In a separate bowl, combine the cornmeal, coconut flour, gluten-free flour, baking powder, salt, and cinnamon.
4. Stir in the melted coconut oil, coconut milk, and egg. Mix until the dough comes together, forming a sticky batter.
5. Spoon the dough over the blueberries in dollops, trying to cover the surface as much as possible.
6. Brush the top with a beaten egg to give it a golden, glossy finish.
7. Bake for 35-40 minutes, or until the topping is golden and the blueberries are bubbling.
8. Allow the cobbler to cool for 10-15 minutes before serving.

The coconut flour in this recipe gives the cobbler a subtle sweetness and lightness, while the coconut oil enhances the rich, tropical flavor.

The combination of cornmeal in the topping provides just the right amount of crunch to contrast the soft blueberries below.

This cobbler is an excellent choice for anyone who enjoys a slightly denser, coconut-forward flavor.

It’s perfect when paired with a scoop of dairy-free vanilla ice cream for an indulgent, gluten-free treat.

Orange Zest Gluten-Free Blueberry Cornmeal Cobbler

This refreshing twist on the classic blueberry cornmeal cobbler features the addition of bright orange zest, enhancing the natural sweetness of the blueberries and adding a citrusy kick to the topping.

The cobbler is both light and flavorful, with an irresistible orange fragrance throughout.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/2 cup cornmeal
• 1 cup gluten-free flour
• 1/4 cup sugar (or coconut sugar)
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup cold butter (or vegan butter)
• 1/4 cup orange juice
• Zest of 1 orange
• 1/4 cup milk (dairy or non-dairy)
• 1 egg (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish.
2. Toss the blueberries with 2 tablespoons of sugar and orange zest. Add the orange juice, then pour the blueberry mixture into the prepared dish.
3. In a separate bowl, whisk together the gluten-free flour, cornmeal, baking powder, salt, and cinnamon.
4. Add the cold butter and use a pastry cutter or your hands to incorporate the butter until the mixture resembles coarse crumbs.
5. Stir in the milk and mix until a dough forms. It should be thick but spreadable.
6. Spoon the dough evenly over the blueberries, leaving a little space between the mounds.
7. Brush the top with a beaten egg for a golden, shiny finish.
8. Bake for 30-35 minutes, or until the topping is golden and the blueberries are bubbling.
9. Let the cobbler cool for 10 minutes before serving.

The orange zest infuses this cobbler with a fresh, citrusy aroma, brightening up the sweet blueberries.

The cornmeal crust has a lovely texture, offering a bit of crunch while the blueberry filling remains juicy and soft.

This dessert is a perfect balance of fruity, citrusy, and slightly sweet flavors. Serve with a dollop of whipped cream or ice cream for an even more decadent treat.

Spiced Gluten-Free Blueberry Cornmeal Cobbler

This spiced gluten-free blueberry cornmeal cobbler brings a warm, comforting flavor profile with a perfect blend of cinnamon, nutmeg, and a touch of ginger.

The cornmeal creates a beautifully textured topping that contrasts perfectly with the sweet and tart blueberries, making this dessert an instant favorite.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/2 cup cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup sugar (or coconut sugar)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 cup cold unsalted butter (or vegan butter)
• 1/3 cup buttermilk (or non-dairy milk)
• 1 egg (for egg wash)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish.
2. In a medium bowl, toss the blueberries with 2 tablespoons of sugar, and sprinkle with a pinch of cinnamon. Pour the blueberries into the prepared dish.
3. In a large bowl, whisk together the gluten-free flour, cornmeal, baking powder, salt, cinnamon, nutmeg, and ginger.
4. Cut the cold butter into small cubes and mix it into the dry ingredients using a pastry cutter or your fingers until it forms a coarse, crumbly texture.
5. Slowly add the buttermilk and vanilla extract, stirring just until the dough comes together.
6. Spoon the dough over the blueberries in small dollops, covering the fruit as much as possible.
7. Brush the top with a beaten egg for a golden, glossy finish.
8. Bake for 35-40 minutes, or until the topping is golden and the blueberries are bubbling.
9. Let the cobbler cool for 10 minutes before serving.

The blend of spices in this cobbler adds a cozy warmth to the dish, making it perfect for chilly evenings.

The cornmeal offers a satisfying crunch, while the blueberries provide a juicy burst of sweetness.

Pair with vanilla ice cream or a dollop of whipped cream to enhance the comforting nature of this dessert.

Lemon Poppy Seed Gluten-Free Blueberry Cornmeal Cobbler

A bright and zesty variation of the classic blueberry cornmeal cobbler, this recipe incorporates lemon zest and poppy seeds into the biscuit topping, bringing a fresh twist to the sweet and tangy blueberries.

The result is a wonderfully aromatic and textured cobbler that’s as pleasing to the eye as it is to the palate.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/2 cup cornmeal
• 1 cup gluten-free flour blend
• 1/4 cup sugar (or coconut sugar)
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1 tbsp lemon zest
• 1 tbsp poppy seeds
• 1/4 cup cold unsalted butter (or vegan butter)
• 1/4 cup lemon juice
• 1/4 cup milk (dairy or non-dairy)
• 1 egg (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish.
2. In a medium bowl, toss the blueberries with 2 tablespoons of sugar and lemon juice. Spread the blueberries in the prepared dish.
3. In a separate bowl, whisk together the gluten-free flour, cornmeal, baking powder, salt, cinnamon, and lemon zest. Stir in the poppy seeds.
4. Cut the cold butter into small cubes and work it into the dry ingredients until the mixture resembles coarse crumbs.
5. Add the milk and stir gently until a dough forms.
6. Spoon the dough over the blueberries, covering as much of the fruit as possible.
7. Brush the top with a beaten egg for a golden, shiny finish.
8. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling.
9. Allow to cool for 10 minutes before serving.

The lemon zest and poppy seeds add a delightful citrusy and slightly nutty flavor to the cobbler, perfectly complementing the fresh blueberries.

The cornmeal topping provides a pleasant crunch, while the blueberries remain juicy and tender.

This dessert is bright, refreshing, and perfect for any occasion, particularly in the warmer months.

Serve with a scoop of lemon sorbet for an extra citrusy kick!

Chocolate Chip Gluten-Free Blueberry Cornmeal Cobbler

For those who crave a little chocolate in their dessert, this gluten-free blueberry cornmeal cobbler with chocolate chips is an indulgent twist on the classic.

The semi-sweet chocolate chips melt into the cobbler, creating pockets of rich chocolate flavor that pair wonderfully with the tart blueberries.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/2 cup cornmeal
• 1 cup gluten-free flour blend
• 1/4 cup sugar (or coconut sugar)
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup cold unsalted butter (or vegan butter)
• 1/2 cup dairy-free chocolate chips (or regular chocolate chips)
• 1/4 cup milk (dairy or non-dairy)
• 1 egg (for egg wash)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish.
2. In a medium bowl, toss the blueberries with 2 tablespoons of sugar and spread them evenly in the baking dish.
3. In a separate bowl, whisk together the gluten-free flour, cornmeal, baking powder, salt, and cinnamon.
4. Add the cold butter and cut it into the dry mixture until it forms coarse crumbs.
5. Stir in the chocolate chips, then add the milk and vanilla extract, mixing until just combined.
6. Spoon the dough over the blueberries, spreading it out as evenly as possible.
7. Brush the top with a beaten egg for a golden finish.
8. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling.
9. Let the cobbler cool for 10-15 minutes before serving.

The addition of chocolate chips in this cobbler elevates the dessert to another level of indulgence.

The rich chocolate melts into the blueberries, creating a sweet and slightly decadent contrast.

The cornmeal topping adds a nice, crisp texture, while the blueberries burst with natural sweetness.

For an extra treat, serve with a scoop of chocolate ice cream for the ultimate dessert experience.

Maple Pecan Gluten-Free Blueberry Cornmeal Cobbler

This maple pecan gluten-free blueberry cornmeal cobbler is a rich and decadent dessert.

The combination of sweet maple syrup, crunchy pecans, and the slightly nutty cornmeal topping creates a comforting and flavorful treat.

It’s perfect for those who love a little crunch and warmth in their desserts.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/2 cup cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup chopped pecans
• 1 tsp baking powder (gluten-free)
• 1/2 cup cold unsalted butter (or vegan butter)
• 1/4 cup milk (dairy or non-dairy)
• 1 egg (for egg wash)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round baking dish.
2. In a medium bowl, toss the blueberries with maple syrup and cinnamon. Pour the blueberry mixture into the prepared baking dish.
3. In a separate bowl, whisk together the gluten-free flour, cornmeal, baking powder, and salt. Stir in the chopped pecans.
4. Cut the cold butter into small cubes and work it into the dry mixture until it resembles coarse crumbs.
5. Slowly add the milk and vanilla extract, stirring until the dough just comes together.
6. Spoon the dough over the blueberries, covering as much of the fruit as possible.
7. Brush the top with a beaten egg to give it a golden, glossy finish.
8. Bake for 35-40 minutes, or until the topping is golden and the blueberries are bubbling.
9. Let the cobbler cool for 10-15 minutes before serving.

The maple syrup adds a lovely natural sweetness, while the pecans contribute a delightful crunch and rich flavor.

The cornmeal topping balances the soft, juicy blueberries, creating a satisfying texture contrast.

This cobbler is perfect for fall or any time you’re craving a dessert with a bit of warmth and depth.

Strawberry Blueberry Cornmeal Cobbler

For a twist on the traditional, this strawberry blueberry cornmeal cobbler uses a blend of two berries for a vibrant, colorful, and flavorful dessert.

The combination of sweet strawberries and tart blueberries, paired with the cornmeal crust, offers a perfect balance of flavors and textures.

Ingredients:

• 1 cup fresh or frozen blueberries
• 1 cup fresh or frozen strawberries, hulled and sliced
• 1/2 cup cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup sugar (or coconut sugar)
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup cold unsalted butter (or vegan butter)
• 1/4 cup milk (dairy or non-dairy)
• 1 egg (for egg wash)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish.
2. In a bowl, combine the blueberries and sliced strawberries. Toss the fruit with 2 tablespoons of sugar, then spread the mixture evenly in the prepared dish.
3. In another bowl, whisk together the gluten-free flour, cornmeal, baking powder, salt, and cinnamon.
4. Cut the cold butter into small cubes and work it into the dry ingredients until the mixture resembles coarse crumbs.
5. Slowly add the milk and vanilla extract, stirring until the dough just comes together.
6. Spoon the dough over the berry mixture in small dollops, covering most of the fruit.
7. Brush the top with a beaten egg to create a golden finish.
8. Bake for 35-40 minutes, or until the topping is golden and the berries are bubbling.
9. Let the cobbler cool for 10 minutes before serving.

This cobbler’s combination of blueberries and strawberries adds layers of sweetness and tartness, creating a complex, delightful flavor profile.

The cornmeal adds a pleasant crunch to the topping, while the berries remain juicy and soft.

This dessert is perfect for summer gatherings, offering a refreshing and colorful treat that everyone will love.

Rustic Gluten-Free Blueberry Cornmeal Cobbler with Sage

For a savory-sweet twist, this rustic gluten-free blueberry cornmeal cobbler incorporates fresh sage, which adds an unexpected but delightful herby flavor to the traditional dessert.

The sage pairs wonderfully with the sweetness of the blueberries, giving the cobbler a unique complexity.

Ingredients:

• 2 cups fresh blueberries
• 1/2 cup cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup sugar (or coconut sugar)
• 1/2 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1 tbsp finely chopped fresh sage
• 1/2 cup cold unsalted butter (or vegan butter)
• 1/4 cup milk (dairy or non-dairy)
• 1 egg (for egg wash)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round baking dish.
2. In a medium bowl, toss the blueberries with sugar and cinnamon. Pour the blueberry mixture into the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, cornmeal, baking powder, salt, and chopped fresh sage.
4. Cut the cold butter into small cubes and work it into the dry mixture until it resembles coarse crumbs.
5. Add the milk and vanilla extract to the mixture, stirring until the dough just comes together.
6. Spoon the dough over the blueberries, covering as much of the fruit as possible.
7. Brush the top with a beaten egg for a golden, glossy finish.
8. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling.
9. Let the cobbler cool for 10-15 minutes before serving.

The sage adds a savory depth to the sweet blueberries, transforming this cobbler into a dish with layers of flavor.

The cornmeal topping gives the dessert a lovely texture, and the blueberries burst with juicy sweetness.

This savory-sweet cobbler is perfect for those looking to try something different and is a great conversation starter at dinner parties or holiday gatherings.

Raspberry Blueberry Cornmeal Cobbler with Almond Topping

This raspberry blueberry cornmeal cobbler with an almond topping combines two delicious berries with a crunchy almond and cornmeal topping for a delightful texture and flavor contrast.

The tartness of the raspberries balances the sweetness of the blueberries, while the almond adds richness and a delightful crunch.

Ingredients:

• 1 cup fresh or frozen blueberries
• 1 cup fresh or frozen raspberries
• 1/2 cup cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup sugar (or coconut sugar)
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 cup sliced almonds
• 1/4 cup cold unsalted butter (or vegan butter)
• 1/4 cup milk (dairy or non-dairy)
• 1 egg (for egg wash)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish.
2. In a medium bowl, toss the blueberries and raspberries with 2 tablespoons of sugar, and sprinkle with cinnamon. Spread the berry mixture evenly in the prepared dish.
3. In a separate bowl, whisk together the gluten-free flour, cornmeal, baking powder, salt, and cinnamon.
4. Cut the cold butter into small cubes and work it into the dry mixture until it resembles coarse crumbs.
5. Stir in the milk and vanilla extract, mixing until the dough comes together.
6. Spoon the dough over the berries, spreading it as evenly as possible.
7. Sprinkle the sliced almonds over the dough for added crunch.
8. Brush the top with a beaten egg for a golden, glossy finish.
9. Bake for 35-40 minutes, or until the topping is golden brown and the berries are bubbling.
10. Let the cobbler cool for 10 minutes before serving.

The combination of raspberries and blueberries provides a vibrant and balanced tart-sweet flavor, while the almond topping offers a satisfying crunch.

The cornmeal crust adds a rustic, hearty texture that complements the softness of the berries.

This cobbler is a perfect dessert for berry lovers and pairs wonderfully with a scoop of vanilla ice cream.

Tropical Gluten-Free Blueberry Cornmeal Cobbler

This tropical twist on a classic blueberry cornmeal cobbler brings a sweet and exotic flair to your dessert table with the addition of coconut and pineapple.

The cornmeal topping adds a lovely crunch, while the tropical fruits provide a juicy and refreshing contrast to the sweet blueberries.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/2 cup fresh pineapple, diced
• 1/2 cup cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup coconut sugar
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 cup shredded coconut (unsweetened)
• 1/2 cup cold coconut oil (or butter)
• 1/4 cup coconut milk (or any non-dairy milk)
• 1 egg (for egg wash)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish.
2. In a medium bowl, combine the blueberries and diced pineapple. Toss with 2 tablespoons of coconut sugar and set aside. Pour the fruit mixture into the prepared baking dish.
3. In a large bowl, whisk together the gluten-free flour, cornmeal, baking powder, salt, cinnamon, and shredded coconut.
4. Cut the cold coconut oil into small cubes and work it into the dry mixture until it resembles coarse crumbs.
5. Add the coconut milk and vanilla extract to the mixture, stirring until a dough forms.
6. Spoon the dough over the fruit mixture, spreading it out as evenly as possible.
7. Brush the top with a beaten egg for a golden, shiny finish.
8. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling.
9. Let the cobbler cool for 10 minutes before serving.

The tropical flavor combination of blueberries, pineapple, and coconut gives this cobbler a refreshing, light flavor profile perfect for summer.

The cornmeal topping adds a satisfying crunch, and the coconut oil provides richness and moisture.

This dessert is perfect for anyone looking to add a touch of the tropics to their meal and pairs beautifully with a scoop of dairy-free coconut ice cream.

Pear and Blueberry Cornmeal Cobbler with Oat Streusel

In this delightful cobbler, pears are paired with blueberries for a sweet and juicy filling, while a cornmeal-based oat streusel topping adds a crunch and depth of flavor.

The combination of tender fruit and a crispy, crumbly topping makes this cobbler a crowd-pleaser.

Ingredients:

• 1 cup fresh or frozen blueberries
• 2 ripe pears, peeled, cored, and sliced
• 1/2 cup cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup sugar (or coconut sugar)
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 cup rolled oats (gluten-free)
• 1/4 cup cold unsalted butter (or vegan butter)
• 1/4 cup milk (dairy or non-dairy)
• 1/4 cup chopped walnuts (optional)
• 1 egg (for egg wash)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch round baking dish.
2. In a medium bowl, toss the blueberries and pear slices with 2 tablespoons of sugar and cinnamon. Spread the mixture evenly in the prepared baking dish.
3. In a separate bowl, whisk together the gluten-free flour, cornmeal, baking powder, salt, and cinnamon.
4. Add the rolled oats and chopped walnuts (if using) to the dry ingredients and stir to combine.
5. Cut the cold butter into small cubes and work it into the dry mixture until it forms coarse crumbs.
6. Add the milk and stir until the dough just comes together.
7. Spoon the dough over the fruit, spreading it as evenly as possible.
8. Brush the top with a beaten egg to give the topping a golden finish.
9. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
10. Let the cobbler cool for 10 minutes before serving.

The pears and blueberries create a wonderfully balanced fruit filling that’s juicy and flavorful, while the oat-streusel cornmeal topping provides the perfect crunch.

The walnuts add richness and texture, but they are optional if you prefer a nut-free version. This cobbler is a great dessert for the fall or any time you’re craving a cozy and comforting treat.

Gingerbread Blueberry Cornmeal Cobbler

This gingerbread-inspired blueberry cornmeal cobbler combines warm spices like cinnamon, cloves, and ginger with the richness of molasses, creating a deeply flavored, comforting dessert.

The cornmeal topping provides the perfect texture contrast to the juicy blueberries, making this cobbler a delightful treat for colder months.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/2 cup cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup brown sugar (or coconut sugar)
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/4 cup unsulfured molasses
• 1/2 cup cold unsalted butter (or vegan butter)
• 1/4 cup milk (dairy or non-dairy)
• 1 egg (for egg wash)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish.
2. In a medium bowl, toss the blueberries with 2 tablespoons of sugar and spread the mixture evenly in the prepared baking dish.
3. In a separate bowl, whisk together the gluten-free flour, cornmeal, brown sugar, cinnamon, ginger, cloves, baking powder, and salt.
4. Cut the cold butter into small cubes and work it into the dry ingredients until it resembles coarse crumbs.
5. Add the molasses, milk, and vanilla extract, stirring until a dough forms.
6. Spoon the dough over the blueberries, spreading it out as evenly as possible.
7. Brush the top with a beaten egg to achieve a golden, glossy finish.
8. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling.
9. Let the cobbler cool for 10 minutes before serving.

The gingerbread spices in this cobbler create a cozy and flavorful dessert, perfect for fall and winter gatherings.

The molasses adds a depth of sweetness that pairs beautifully with the tart blueberries, while the cornmeal topping offers a crisp, satisfying crunch.

This dessert is perfect for those who enjoy a spiced, hearty treat, and it’s even better served with a scoop of cinnamon ice cream or whipped cream.

Lemon-Thyme Blueberry Cornmeal Cobbler

For an herbaceous and citrusy twist, this lemon-thyme blueberry cornmeal cobbler combines fresh lemon zest with the earthy fragrance of thyme.

The result is a uniquely refreshing dessert where the brightness of the lemon and the subtle herbiness of thyme elevate the sweetness of the blueberries.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/2 cup cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup sugar (or coconut sugar)
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1 tbsp lemon zest
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1/2 cup cold unsalted butter (or vegan butter)
• 1/4 cup milk (dairy or non-dairy)
• 1 egg (for egg wash)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round baking dish.
2. In a medium bowl, toss the blueberries with 2 tablespoons of sugar and set aside.
3. In a separate bowl, whisk together the gluten-free flour, cornmeal, baking powder, salt, lemon zest, and thyme.
4. Cut the cold butter into small cubes and work it into the dry mixture until it resembles coarse crumbs.
5. Add the milk and vanilla extract, stirring until the dough comes together.
6. Spoon the dough over the blueberries, spreading it out as evenly as possible.
7. Brush the top with a beaten egg to give the cobbler a golden finish.
8. Bake for 35-40 minutes, or until the topping is golden and the blueberries are bubbling.
9. Let the cobbler cool for 10 minutes before serving.

The lemon and thyme create an aromatic contrast to the sweet blueberries, making this cobbler an elegant and refreshing dessert.

The cornmeal topping adds a pleasant crunch, while the blueberries remain juicy and soft.

This cobbler is ideal for spring and summer, offering a light and vibrant flavor that’s perfect for any gathering. It’s also wonderful when paired with a scoop of lemon sorbet.

Brown Butter Blueberry Cornmeal Cobbler

The rich, nutty flavor of brown butter takes center stage in this decadent blueberry cornmeal cobbler.

The deep, toasty notes of the butter complement the sweetness of the blueberries, while the cornmeal topping provides a delightful crunch that contrasts beautifully with the soft, juicy fruit filling.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/2 cup cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup sugar (or coconut sugar)
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 cup unsalted butter
• 1/4 cup milk (dairy or non-dairy)
• 1 egg (for egg wash)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish.
2. In a medium bowl, toss the blueberries with 2 tablespoons of sugar and set aside.
3. In a small saucepan, melt the butter over medium heat, swirling it occasionally. Continue to cook for 5-7 minutes until the butter turns golden brown and gives off a nutty aroma. Remove from heat and let it cool slightly.
4. In a separate bowl, whisk together the gluten-free flour, cornmeal, baking powder, salt, and remaining sugar.
5. Pour the brown butter into the dry mixture, stirring until it forms a crumbly texture.
6. Add the milk and vanilla extract, mixing until the dough comes together.
7. Spoon the dough over the blueberries, spreading it out as evenly as possible.
8. Brush the top with a beaten egg to create a golden, glossy finish.
9. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling.
10. Let the cobbler cool for 10 minutes before serving.

The brown butter elevates this cobbler to a new level of richness, infusing it with a nutty, toasted flavor that complements the blueberries beautifully.

The cornmeal topping adds a rustic texture that contrasts wonderfully with the soft fruit filling.

This cobbler is a perfect dessert for fall or winter, ideal for serving at cozy dinner parties or special occasions.

Pair it with a scoop of vanilla ice cream to balance the richness of the brown butter.

Bourbon Blueberry Cornmeal Cobbler

This bourbon blueberry cornmeal cobbler combines the deep flavors of blueberries with a hint of smoky, warm bourbon.

The sweetness of the berries is balanced by the rich, slightly caramelized flavor of the bourbon, creating a sophisticated and indulgent dessert.

The cornmeal topping adds a delightful crunch, making it the perfect dessert for adults.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 tbsp bourbon
• 1/2 cup cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup sugar (or coconut sugar)
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup cold unsalted butter (or vegan butter)
• 1/4 cup milk (dairy or non-dairy)
• 1 egg (for egg wash)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round baking dish.
2. In a medium bowl, toss the blueberries with bourbon and sugar. Let the berries sit for 10 minutes to soak in the bourbon.
3. In another bowl, whisk together the gluten-free flour, cornmeal, baking powder, salt, and cinnamon.
4. Cut the cold butter into small cubes and work it into the dry mixture until it forms coarse crumbs.
5. Add the milk and vanilla extract, stirring until the dough just comes together.
6. Spoon the dough over the blueberry mixture, spreading it out as evenly as possible.
7. Brush the top with a beaten egg for a golden finish.
8. Bake for 35-40 minutes, or until the topping is golden brown and the berries are bubbling.
9. Let the cobbler cool for 10 minutes before serving.

The bourbon infuses the blueberries with a subtle smoky flavor that makes this cobbler stand out from the crowd.

The cornmeal topping gives it a rustic crunch that pairs perfectly with the soft, juicy fruit filling.

This cobbler is ideal for dinner parties, special occasions, or whenever you’re looking to add a little extra depth of flavor to your dessert.

Chai Spiced Blueberry Cornmeal Cobbler

Infused with the warm, aromatic spices of chai tea, this blueberry cornmeal cobbler is a comforting and exotic dessert.

The chai spices—cinnamon, cardamom, ginger, and cloves—bring a depth of flavor to the sweet blueberries, while the cornmeal topping offers a satisfying crunch.

Recipe:

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/2 cup cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup sugar (or coconut sugar)
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 cup cold unsalted butter (or vegan butter)
• 1/4 cup milk (dairy or non-dairy)
• 1 egg (for egg wash)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round baking dish.
2. In a medium bowl, toss the blueberries with 2 tablespoons of sugar and set aside.
3. In another bowl, whisk together the gluten-free flour, cornmeal, sugar, baking powder, salt, and chai spices (cinnamon, cardamom, ginger, and cloves).
4. Cut the cold butter into small cubes and work it into the dry mixture until it resembles coarse crumbs.
5. Add the milk and vanilla extract, mixing until a dough forms.
6. Spoon the dough over the blueberries, spreading it evenly.
7. Brush the top with a beaten egg to give it a golden finish.
8. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling.
9. Let the cobbler cool for 10 minutes before serving.

The chai spices bring a unique twist to this cobbler, offering a complex, warming flavor that enhances the sweetness of the blueberries.

The cornmeal topping provides a lovely texture contrast, adding crunch and depth.

This cobbler is perfect for those who enjoy bold, spiced desserts and is an excellent choice for a cozy gathering or as a comforting treat during the colder months.

Peach and Blueberry Cornmeal Cobbler

This peach and blueberry cornmeal cobbler brings together the best of two fruits—sweet peaches and tart blueberries—in a warm, golden dessert with a delightful cornmeal topping.

The sweetness of the peaches and the burst of blueberries create a perfect harmony, making this cobbler ideal for a summer gathering or any time you crave a fruity treat.

Ingredients:

• 1 cup fresh or frozen blueberries
• 2 ripe peaches, peeled and sliced
• 1/2 cup cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup sugar (or coconut sugar)
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup cold unsalted butter (or vegan butter)
• 1/4 cup milk (dairy or non-dairy)
• 1 egg (for egg wash)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish.
2. In a medium bowl, combine the blueberries and sliced peaches. Toss with 2 tablespoons of sugar and cinnamon, and spread the mixture evenly in the prepared dish.
3. In a separate bowl, whisk together the gluten-free flour, cornmeal, baking powder, salt, and cinnamon.
4. Cut the cold butter into small cubes and work it into the dry ingredients until the mixture resembles coarse crumbs.
5. Add the milk and vanilla extract, stirring until the dough just comes together.
6. Spoon the dough over the fruit mixture, spreading it evenly.
7. Brush the top with a beaten egg for a golden finish.
8. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
9. Let the cobbler cool for 10 minutes before serving.

The combination of peaches and blueberries gives this cobbler a juicy, flavorful filling that is perfectly complemented by the cornmeal topping.

The sweet and slightly spiced crust creates a satisfying contrast to the tender fruit.

This cobbler is perfect for summer or fall, offering a delicious way to showcase seasonal fruit and enjoy a comforting dessert with family and friends.

Maple Pecan Blueberry Cornmeal Cobbler

This maple pecan blueberry cornmeal cobbler combines the sweetness of blueberries with the rich, caramel-like flavor of maple syrup and the crunch of toasted pecans.

The cornmeal topping adds a hearty texture, making this dessert a perfect blend of sweet and nutty flavors.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/4 cup maple syrup
• 1/2 cup cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup sugar (or coconut sugar)
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup cold unsalted butter (or vegan butter)
• 1/4 cup milk (dairy or non-dairy)
• 1/4 cup chopped pecans (toasted)
• 1 egg (for egg wash)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish.
2. In a medium bowl, toss the blueberries with maple syrup and set aside.
3. In another bowl, whisk together the gluten-free flour, cornmeal, sugar, baking powder, salt, and cinnamon.
4. Cut the cold butter into small cubes and work it into the dry mixture until it forms coarse crumbs.
5. Add the milk and vanilla extract, mixing until a dough forms.
6. Fold the toasted pecans into the dough.
7. Spoon the dough over the blueberry mixture, spreading it as evenly as possible.
8. Brush the top with a beaten egg for a golden finish.
9. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling.
10. Let the cobbler cool for 10 minutes before serving.

The maple syrup lends a rich, natural sweetness that complements the blueberries, while the toasted pecans add a nutty crunch.

The cornmeal topping provides a delightful texture contrast, creating a satisfying dessert that is both comforting and indulgent.

This cobbler is perfect for autumn or holiday gatherings, offering a flavorful, nutty variation of the classic berry cobbler.

Coconut-Lime Blueberry Cornmeal Cobbler

For a refreshing twist on the traditional cobbler, this coconut-lime blueberry cornmeal cobbler combines the tropical flavors of coconut and lime with juicy blueberries.

The coconut milk in the topping adds a creamy richness, while the lime zest brings a bright, citrusy punch that pairs perfectly with the sweet blueberries.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1 tbsp lime zest
• 1/2 cup cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup sugar (or coconut sugar)
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 cup unsweetened shredded coconut
• 1/2 cup coconut milk (canned, full-fat)
• 1/4 cup cold unsalted butter (or vegan butter)
• 1 egg (for egg wash)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch round baking dish.
2. In a medium bowl, toss the blueberries with lime zest and 2 tablespoons of sugar. Spread the mixture evenly in the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, cornmeal, sugar, baking powder, salt, and shredded coconut.
4. Cut the cold butter into small cubes and work it into the dry mixture until it resembles coarse crumbs.
5. Add the coconut milk and vanilla extract, mixing until the dough just comes together.
6. Spoon the dough over the blueberries, spreading it out as evenly as possible.
7. Brush the top with a beaten egg for a glossy finish.
8. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling.
9. Let the cobbler cool for 10 minutes before serving.

The coconut milk and shredded coconut add a rich, tropical flair, while the lime zest adds a burst of fresh citrus that brightens the dish.

The blueberries remain juicy and sweet, while the cornmeal topping provides a wonderful crunch.

This cobbler is perfect for summer or anytime you want to indulge in a tropical-inspired dessert.

Cinnamon Roll Blueberry Cornmeal Cobbler

This blueberry cornmeal cobbler is inspired by the flavor profile of a cinnamon roll, with a sweet, spiced topping reminiscent of cinnamon-sugar swirls.

The blueberries add a burst of sweetness, while the cornmeal crust brings a hearty, rustic texture. It’s a comforting, warm dessert that’s perfect for any time of the year.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1/2 cup cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup sugar (or coconut sugar)
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 cup cold unsalted butter (or vegan butter)
• 1/4 cup milk (dairy or non-dairy)
• 1 egg (for egg wash)
• 1 tsp vanilla extract
• 2 tbsp brown sugar
• 1 tsp ground cinnamon (for sprinkling)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch round baking dish.
2. In a medium bowl, toss the blueberries with 2 tablespoons of sugar and set aside.
3. In another bowl, whisk together the gluten-free flour, cornmeal, baking powder, salt, and 1 teaspoon of cinnamon.
4. Cut the cold butter into small cubes and work it into the dry mixture until it forms coarse crumbs.
5. Add the milk and vanilla extract, mixing until a dough forms.
6. Spoon the dough over the blueberries, spreading it evenly.
7. In a small bowl, mix the brown sugar with 1 teaspoon of cinnamon. Sprinkle this cinnamon-sugar mixture over the top of the cobbler.
8. Brush the top with a beaten egg to achieve a golden finish.
9. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling.
10. Let the cobbler cool for 10 minutes before serving.

The cinnamon-sugar topping mimics the warm, comforting flavors of a cinnamon roll, while the blueberries add a burst of sweetness.

The cornmeal crust adds a satisfying texture, creating a perfect balance of flavors and textures.

This cobbler is ideal for those who love the comforting taste of cinnamon rolls and is perfect for breakfast, brunch, or dessert!