Easy Grain-Free Blueberry Cobbler Recipe

6 Reviews
Published Nov 5, 2015 ∙ Kristina Stosek

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This is the very best Grain-Free Blueberry Cobbler Recipe. The juicy blueberries are bursting with freshness, a splash of fresh lemon juice adds a slight tartness, and the most amazing grain-free topping finishes this cobbler perfectly.

 

blueberry

 

The grain-free topping is made with protein-rich almond flour, nutrient-packed buckwheat flour, a hint of cinnamon, butter or coconut oil, and for sweetness, a bit of coconut sugar.

 

grain free blueberry cobbler

 

I can honestly say this is the best Grain-Free Blueberry Cobbler. The recipe is super easy, and the results are outstanding.

The best part, this grain-free blueberry cobbler is acceptable for those on a plant-based diet. If you like sweet snacks made with blueberries you should try the Gluten-Free Zesty Blueberry Scones or this amazing Gluten-Free Blueberry Cream Cheese Coffee Cake!

 

easy gluten free blueberry cobbler

 

 

how to serve blueberry cobbler?

To summarize, this is a grain-free, gluten-free, vegan cobbler you can serve for breakfast, brunch or a tasty snack. Or, add a dollop of ice cream or whipped cream and enjoy it as a dessert.

Whichever way you serve this deliciousness, you can’t go wrong.

 

grain free blueberry cobbler

 

I hope you will try this healthy-ish recipe! Because I know you will not be disappointed 🙂

 

Easy Grain-Free Blueberry Cobbler Recipe

6 reviews
Published Nov 5, 2015 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
35 min
Serves:
6 - 8

Ingredients

4 cups frozen or fresh blueberries
2 Tbsp. Tapioca flour/starch
Juice and zest of 1 lemon
1/3 cup + 2 Tbsp. coconut sugar, divided
1 1/2 cups blanched almond flour
1/2 cup buckwheat flour
1 tsp. GF ground cinnamon
2 tsp. GF baking powder
1/2 tsp. Baking soda
1/2 tsp. Sea salt
1/2 cup softened butter or coconut oil for a vegan option, plus some for buttering the baking dish
1/2 cup milk or dairy-free milk for a vegan option, at room temperature
1 tsp. Pure vanilla extract

Instructions

  1. Preheat oven to 375 F and brush an 8x8-inch square baking dish with butter or coconut oil
  2. Toss blueberries with tapioca flour, 1 tablespoon coconut sugar, lemon juice and lemon zest. Transfer blueberries into prepared baking dish
  3. Whisk together almond flour, buckwheat flour, 1/3 cup coconut sugar, cinnamon, baking powder, baking soda and salt
  4. Add softened butter, milk and vanilla and using a spatula mix to combine
  5. Drop mounds of batter by spoonfuls or a cookie scoop over the blueberries and sprinkle with the remaining 1 tablespoon of coconut sugar
  6. Bake for 30 - 35 minutes until the topping is golden brown and the blueberries are bubbling
  7. Serve warm or at room temperature

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