Gluten-Free Blueberry Cobbler Recipe
- Prep time: 20 Minutes
- Cook time: 30 Minutes
- Total time: 50 Minutes
- Serves: 6
Ingredients
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
Instructions
- Preheat an oven to 180°C (360°F). Also, grease a 13x9 deep baking dish.
- Place the butter, sugar, and vanilla essence into a bowl. Beat with an electric mixer until light and creamy.
- Add the eggs, one at a time, and beat until combined.
- Add the dry ingredients, milk, and gently mix until combined.
- In a bowl, coat the blueberries in sugar and the vanilla. Pour into the baking dish.
- Spoon the cake batter over the top of the blueberries.
- Bake for 30 minutes or until the cake is cooked.
- 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.