Easy Gluten-Free Blueberry Cobbler

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Average Rating: 4.5 | Rated By: 2 users

This recipe for a gluten-free blueberry cobbler is quick and simple to make. The cobbler is packed with blueberries and topped with a crispy nutty topping. Serve for breakfast or add some whip cream and serve as a 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. GF baking powder (preferably aluminum-free)
  • 1 tsp. GF ground cinnamon
  • ½ tsp. GF baking soda
  • ¼ tsp. sea salt
  • 1/3 cup butter or coconut oil, at room temperature
  • 1/3 cup pure maple syrup
  • 1 tsp. pure vanilla extract
  • 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
  • In a medium bowl mix together, almond/hazelnut flour, buckwheat flour, baking powder, cinnamon, baking soda and sea salt
  • In a separate bowl whisk together, butter/coconut oil, maple syrup 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 30- 35 minutes or until the top is golden
  • Serve warm or room temperature

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