Summertime is the perfect time for blueberries and what better to enjoy them than Blueberry Cobbler.
All I did for this recipe is simply use my strawberry cobbler, but I used blueberries. I used sorghum, rice flour, and potato starch in place of the flour, but I have also used a gluten free flour blend here and it worked fine as well.
This works well with either fresh or frozen blueberries. I have used both.
Gluten Free Blueberry Cobbler
- 4 cups blueberries
- ½ cup sugar
- 2 tablespoons cornstarch
- ¾ cup brown sugar
- ¾ cup gluten free quick cooking oats
- 1/4 cup rice flour
- 2 tablespoons sorghum flour
- 2 tablespoons potato starch
- ½ cup butter
- In a bowl toss blueberries with sugar and cornstarch.
- In a separate bowl combine brown sugar, oats, and flour. Cut in butter until mixture is crumbly.
- Place blueberry mixture in a 8×8 dish.
- Sprinkle the oat flour mixture over the top of the blueberries.
- Bake at 350 for 25-30 minutes.
- Serve with ice cream or whipped cream.
I love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [
I think I’m going to try this with canned peaches for breakfast. I’m thinking draining the peaches, mixing some of the juice with some cornstarch poured over the peaches. And using your topping. What do you think?
That might work, you will just have to be careful not to get too much liquid. Let me know how it turns out.
OK, I have made this twice and both times my family went nuts :). Did it with canned peaches and with fresh peaches. I’ve tweaked the topping just a little to work with the ingredients we had, but I’m really happy with how it’s turned out! Thanks!