I’m always on the lookout for delicious, gluten-free desserts to share with family and friends. This Gluten Free Blueberry Cobbler is a favorite in our house, especially during the summer when blueberries are at their peak. I first came across this recipe during a family reunion in the countryside, where my cousin shared her secret for making the perfect cobbler. Since then, it’s become a tradition to bake this together whenever we meet.
What I love about this cobbler is how simple yet flavorful it is. The combination of juicy blueberries with a hint of orange zest and the tender, buttery topping is absolutely irresistible. One of the best things about this recipe is its versatility. Sometimes, I like to add a handful of raspberries or blackberries for a mixed berry cobbler, or even swap out the orange juice and zest for lemon to give it a slightly different twist. If you’re feeling adventurous, you could also sprinkle some cinnamon into the topping for a warm, spicy note.
This cobbler is perfect for any occasion, whether it’s a family gathering, a potluck, or just a cozy night in. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. I hope this recipe becomes a favorite in your home as well. Happy baking!
Making the Gluten Free Blueberry Cobbler
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Ingredients
- 1 cup gluten free flour
- 1/4 cup sour cream
- 1 teaspoon baking powder
- 4 cups blueberries
- 1/4 cup unsalted butter (cold and cubed)
- 2 tablespoons orange juice
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1 teaspoon orange zest
- 1/4 cup sugar
Directions
- Heat your oven to 375°F and lightly grease a 9-inch baking dish with cooking spray. Set aside.
- In a large mixing bowl, gently combine the blueberries, 1/4 cup sugar, orange juice, and orange zest until the berries are well coated. Spread this mixture evenly in the prepared baking dish.
- In a separate bowl, mix the gluten-free flour, remaining 1/4 cup sugar, baking powder, and salt. Add the cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Slowly incorporate the sour cream, mixing until a dough forms.
- Drop spoonfuls of the dough over the blueberry mixture, spreading them out as evenly as possible.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the blueberries are bubbling.
- Allow the cobbler to cool for a few minutes before serving.
FAQs:
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries if fresh ones are not available. However, make sure to thaw and drain them well before using to avoid excess moisture in the cobbler.
What can I substitute for sour cream in this recipe?
If you don’t have sour cream, you can use Greek yogurt or a dairy-free alternative. Both options will still provide the necessary moisture and slight tanginess.
How can I make this recipe dairy-free?
To make this cobbler dairy-free, substitute the unsalted butter with a plant-based butter and use a dairy-free sour cream alternative. Ensure all other ingredients are also dairy-free.
What other fruits can I use instead of blueberries?
You can use various fruits such as peaches, raspberries, blackberries, or a combination of these. Adjust the amount of sugar based on the sweetness of the fruits you choose.
How should I store leftover blueberry cobbler?
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm the cobbler in the oven at 350F for about 10-15 minutes, or until heated through.
Can I prepare the cobbler in advance?
While it’s best enjoyed fresh, you can prepare the blueberry mixture and the dough separately in advance. Store them in the refrigerator and assemble just before baking to ensure the best texture and flavor.
Gluten Free Blueberry Cobbler
Ingredients
- 1 cup gluten free flour
- 1/4 cup sour cream
- 1 teaspoon baking powder
- 4 cups blueberries
- 1/4 cup unsalted butter cold and cubed
- 2 tablespoons orange juice
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1 teaspoon orange zest
- 1/4 cup sugar
Instructions
- Preheat your oven to 375F and grease a 9-inch baking dish with cooking spray. Set it aside.
- In a large bowl, combine the blueberries, 1/4 cup sugar, orange juice, and orange zest. Mix gently to coat the blueberries well. Pour this mixture into the prepared baking dish and spread it out evenly.
- In another bowl, whisk together the gluten-free flour, remaining sugar, baking powder, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs. Gradually add the sour cream, stirring until the dough forms.
- Drop spoonfuls of the dough over the blueberry mixture, spreading them out as evenly as you can.
- Bake for 30-35 minutes, until the top is golden brown and the blueberries are bubbling.
- Let the cobbler cool for a few minutes before serving.
