Gluten-Free Blueberry Cobbler Recipe

Gluten-Free Blueberry Cobbler
  • Prep time: 20 Minutes
  • Cook time: 30 Minutes
  • Total time: 50 Minutes
  • Serves: 6


Blueberry Filling

  • 500 g (1.1 lb) blueberries
  • 2 Tbsp sugar
  • 1 tsp vanilla essence

Cake Topping

  • 125 g (4.4 oz) unsalted butter, chopped
  • 125 g (4.4 oz) sugar
  • 1 tsp vanilla essence
  • 2 eggs at room temperature
  • 300 g (10.6 oz) gluten-free self-rising flour
  • 200 ml (6.8 fl oz) milk


  1. Preheat an oven to 180°C (360°F). Also, grease a 13x9 deep baking dish.
  2. Place the butter, sugar, and vanilla essence into a bowl. Beat with an electric mixer until light and creamy.
  3. Add the eggs, one at a time, and beat until combined.
  4. Add the dry ingredients, milk, and gently mix until combined.
  5. In a bowl, coat the blueberries in sugar and the vanilla. Pour into the baking dish.
  6. Spoon the cake batter over the top of the blueberries.
  7. Bake for 30 minutes or until the cake is cooked.
  8. Serve & Enjoy.

Recipe Tips

  • I use frozen blueberries, but fresh will also work very nicely. I recommend allowing the blueberries to defrost slightly before adding the cake mixture on top.
  • Additional fruit can be added in with the blueberries. For example, pears or apple will work nicely.
  • Some spices can be added into the cake mixture for a bit more flavor. Cinnamon and nutmeg are always an excellent combination. I would add roughly a teaspoon of each spice.

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