Gluten-Free Blueberry Cobbler

Blueberry Cobbler


For the Topping


  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 1/4 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.

Courses Dessert

Recipe by Gluten-Free Homemaker at