This gluten-free blueberry cobbler uses a mixture of almond flour and oat flour to create a light, fluffy batter to top jammy berries. The cake is just sweet enough, allowing the fresh blueberries to shine, and can be made dairy-free. No one will be mad at a little vanilla ice cream on top!

A rectangular baking dish of gluten-free blueberry cobbler with a golden-brown crust, made with almond flour, is topped with vanilla ice cream. A spoon rests inside, and a serving is plated nearby.

Since my peach cobbler with almond flour was such a fan-favorite last summer, I wanted to share the version that I adapted for fresh blueberries, which will be popping off any minute at the Farmer’s Market.

Usually, when I make a gluten-free blueberry crisp or crumble my almond flour topping doesn’t vary much between fruit varieties. But with a cobbler, you have to account for the amount of liquid the fruit might release, which in the case of blueberries is quite a lot.

A glass bowl filled with fresh blueberries sits on a white surface, surrounded by gluten-free baking ingredients like almond flour, oat flour, coconut oil, brown sugar, baking powder, and cinnamon—perfect for a blueberry cobbler.

Because of this, you want your topping for gluten-free blueberry cobbler to be a little closer to a biscuit than a fluffy cake so it stays perched on top of the berry compote.

This almond flour cobbler topping differs in a few ways from the peach version.

First, I use more almond flour and oat flour compared to dairy-free milk so it’s a dryer, slightly denser batter. You can use only almond if that’s what you have, it just will be a little bit less fluffy.

How to Make Gluten-Free Blueberry Cobbler:

A white rectangular baking dish filled with fresh, sugared black grapes sits on a light marble surface, perfect for a gluten-free treat or as inspiration for your next almond flour or blueberry cobbler recipe.
Toss the blueberries with sugar and cinnamon.
Combine oat flour, almond flour, baking powder, salt and sugar.
Add the dairy-free milk and whisk until smooth.
Mix in the butter or coconut oil until the batter is combined.
A white baking dish filled with blueberries, partially covered with dollops of almond flour biscuit dough, this gluten-free blueberry cobbler is ready to be spread and baked.
Top the blueberries with the gluten-free batter.
A baked blueberry cobbler with a golden-brown crust is topped with four scoops of vanilla ice cream, served in a white rectangular dish on a light marble surface—made gluten-free with almond flour.
Bake at 350F for 45 minutes, until golden brown.

In the peach version, I put the batter on the bottom of the pan and let it rise around the fruit. But with so many blueberries that release their juices, that would result in a soggy mess. So for this gluten-free blueberry cobbler, the almond flour batter gets dotted on the top.

It may look like you don’t have enough batter to cover all the berries, but keep in mind that it will expand as the cake cooks. I like to leave a little inch along the rim of the pan so you can see the berries and then dot the batter in gobs in the center of the pan.

A baking dish of gluten-free blueberry cobbler made with almond flour, topped with scoops of vanilla ice cream. A serving spoon and a portion on a plate reveal the golden-brown crust and luscious purple blueberry filling.
A close-up of a gluten-free blueberry cobbler in a white dish, topped with melting scoops of vanilla ice cream. The almond flour crust is golden-brown and crisp, while the bubbling berry filling is rich and purple.

Testing notes for blueberry cobbler with almond flour:

  • I opt for light brown sugar instead of granulated white because it gets beautifully caramelized as it bakes. This pairs so well with the cinnamon I add to the blueberries. You can substitute maple syrup if you want, but it will weigh down the batter slightly.
  • I kept the sugar purposely modest since I love making low sugar gluten-free desserts and letting the fruit speak for itself.
  • There’s no egg in this recipe, making it both dairy-free optional and vegan in addition to being gluten-free!
  • With the temperature so low in the oven, the almond flour cobbler is not in danger of burning. It may look a little too charred in these photos, but that is only because I was a dumb dumb and put it under the broiler for a minute too long (not a necessary step!).
A hand holds a plate with a serving of gluten-free blackberry cobbler topped with melting vanilla ice cream; the cobbler, made with almond flour, and more scoops of ice cream are visible in the background.

Finally, I don’t usually love adding cornstarch to my berries to thicken the compote—soupy, runny blueberries are perfectly fine by me, especially since the almond flour cobbler is there to soak them up!—but I’ve given you the option if you like your fruit pudding a little more substantial.

Read on for this delicious gluten-free blueberry cobbler with almond flour!

With health and hedonism,

Phoebe

A gluten-free blueberry cobbler baked in a white dish with almond flour, topped with scoops of vanilla ice cream, and served with a spoon and a portion on a small plate beside it.
A rectangular baking dish of gluten-free blueberry cobbler with a golden-brown crust, made with almond flour, is topped with vanilla ice cream. A spoon rests inside, and a serving is plated nearby.

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Gluten-Free Blueberry Cobbler with Almond Flour

This gluten-free blueberry cobbler uses a mixture of almond flour and oat flour to create a light, fluffy batter to top jammy berries. The cake is just sweet enough, allowing the fresh blueberries to shine, and can be made dairy-free. No one will be mad at a little vanilla ice cream on top!

I used a 9×13 baking dish, which will give you ample room for the fresh blueberries, but you could also use a large oven proof skillet or any casserole dish that can fit the blueberries comfortably.

Course Dessert
Cuisine American
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword almond flour, dairy-free, oat flour, skillet
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 to 8 servings
Author Phoebe Lapine

Ingredients

  • 1 ½ cup almond flour
  • 1 cup oat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1/2 cup plus 2 tablespoons light brown sugar divided
  • ¾ cup almond milk or other dairy-free milk
  • ½ cup melted butter coconut oil or plant-based butter, plus more for greasing the pan
  • 6 cups 2 pounds fresh or frozen blueberries
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cornstarch optional

Instructions

  • Preheat oven to 350°F. Grease a 9 x 13 baking dish with butter or coconut oil.
  • In a medium mixing bowl, sift together the almond flour, oat flour, baking powder and salt. Stir in 1/2 cup brown sugar, the melted butter or coconut oil and milk, stirring to combine.
  • Rinse the blueberries and place in another mixing bowl. Toss with the remaining 2 tablespoon brown sugar and the ground cinnamon. Mix in the cornstarch, if using.
  • Add the blueberries to the pan in an even layer. Spoon the batter over the top (you can leave a little room along the edges if you want to see the bubbling blueberries on the sides.
  • Transfer the pan to the center of the oven for about 45 minutes, or until the topping is golden brown and the blueberries are bubbling and have released their liquid.
  • Allow the gluten-free blueberry cobbler to rest for 10 minutes before digging in. Then serve alongside vanilla ice cream, whipped cream, crème fraiche, plain yogurt or the dairy-free creamy topping of your choice!

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