Blueberry Cobbler

Blueberry Cobbler

Last week I promised to give you a blueberry cobbler recipe, and I won’t keep you waiting any longer.  I have to admit that I wasn’t sure it would be very good.  I was unsure about the topping ingredients, and it seemed like a lot of bready topping for the amount of fruit.  However, once we had it on our plates and started eating it, we found there was plenty of wet blueberry to go with the topping, and it was simply delicious.  We loved the whole grain flavor of the sorghum and oats paired with the blueberries.  Just thinking about it now makes me want to make another one.

Blueberry Cobbler
Recipe type: Dessert
  • 3 cups frozen blueberries (you could probably use fresh)
  • ½ cup sugar
  • 2 Tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 Tablespoons corn starch
For the Topping
  • ½ cup sorghum flour
  • ½ cup potato starch
  • ¾ cup gluten-free oats (whirled in a food processor or blender if not instant)
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup sugar
  • 6 Tablespoons butter
  • 1 cup milk
  • ¼ teaspoon cinnamon
  • 1 teaspoon sugar
  1. Combine the blueberries, sugar, lemon juice, vanilla, and corn starch in a sauce pan. Cook and stir over medium high heat until thickened. It will get runny as the blueberries warm up, then thicken as the cornstarch cooks.
  2. Pour blueberry mixture into the bottom of a greased 8 - 9 inch square baking dish.
  3. Combine the sorghum flour, potato starch, oats, baking powder, salt and sugar in a medium bowl.
  4. Use a pastry blender, or your fingers, to cut the butter into the dry mixture until crumbly.
  5. Pour in the milk as you stir with a fork, just until moistened.
  6. Spoon the topping onto the blueberry mixture in the dish.
  7. Sprinkle ¼ teaspoon cinnamon and 1 teaspoon sugar over top.
  8. Bake at 375 degrees for 20 – 25 minutes until the topping tests done with a toothpick.
  9. Let the cobbler cool until warm before serving.


blueberry cobbler - blueberries

blueberry cobbler unbaked

blueberry cobbler baked

More Dessert Recipes

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  1. Holly says

    I made this tonight. I didn't whir my oats, but it turned out great. It is more cakelike than a traditional cobbler, but seriously addictive either way. I think I might like to increase the berry portion next time though….maybe use 4 cups instead of 3 cups and leave all else alone.

  2. gfe--gluten free easily says

    Fruit cobblers are always a favorite. I like the inclusion of oats. :-)


  3. I Am Gluten Free says

    Hi Shirley,

    This looks almost like blueberry pie without having to make a crust! This looks fantastic. I love how easy this recipe looks and can't wait to give it a try. Thanks!


  4. Jason@JLHealthTulsa says

    Blueberry cobbler is the only kind I like… I can't wait to try it! Thanks!!

  5. jennifer says

    My little one (the celiac of the family) loves blueberries. I will have to pick up sorghum flour to make this~it looks yum!

  6. Kristin says

    We’ve made this several times and substituted Earth Balance and almond milk to make it vegan. Amazingly delicious! It’s great with some coconut milk straight from the can drizzled on top! 😀

    • says

      Kristin, those are exactly the substitutes I would use to make it now. Thanks for letting me know that you enjoy the recipe.

  7. Jes says

    This was fantastic!!! I’m so glad I came across this. Huge hit with my family & so easy!! Thank you!! ????

  8. Jonnie says

    I’d like to try this. I don’t have sorghum flour – could I use Cup4Cup instead? Would I have to change anything else?? Can’t wait to make this. Looks yummy! Thanks.

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