Gluten-Free Blueberry Cobbler

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Average Rating: 4 | Rated By: 1 users

This yummy cobbler has blueberries throughout with a crunchy nut topping. Serve as breakfast or add some whipped cream and serve as dessert



  • 4 cups frozen or fresh blueberries
  • Juice and zest of 1 medium-size lemon
  • 2 Tbsp. tapioca starch
  • 1 ½ cups almond or hazelnut flour
  • ½ cup buckwheat flour
  • 2 tsp. baking powder (preferably aluminum-free)
  • 1 tsp. ground cinnamon
  • ½ tsp. baking soda
  • ¼ tsp. sea salt
  • 1/3 cup butter or coconut oil, room temperature
  • 1/3 cup pure maple syrup or agave nectar
  • 1 tsp. pure vanilla
  • NOTE: All ingredients including spices must be gluten-free and preferably organic
  • Instructions

  • Preheat oven to 375 F and lightly oil an 8x8-inch baking dish
  • Toss blueberries with lemon juice, lemon zest and tapioca starch and pour into the prepared baking dish
  • Mix almond/hazelnut flour, buckwheat flour, baking powder, cinnamon, baking soda and sea salt in a medium size bowl
  • In another bowl using a fork mix, butter/coconut oil, maple syrup/agave nectar and vanilla and then add to dry ingredients. Stir together to form a grainy batter
  • Drop batter by spoonfuls onto the blueberries and bake for 35-40 minutes or until the top is golden
  • Serve warm or room temperature

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