This blueberry cobbler is a seasonal treat! It boasts luscious, ripe blueberries layered under a biscuit topping made from almond flour, which is soft on the inside and wonderfully crisp and rugged at the edges. I hope this recipe becomes one of your favorite summer desserts. It’s definitely a highlight in my collection.
This recipe represents the cobbler variation of my well-loved blueberry crisp. It draws inspiration from my peach cobbler recipe, which was arguably the most delectable dessert I created in my kitchen last summer. I’ve always enjoyed crafting fruity crisps, and now I’ve transitioned to cobblers. Please don’t make me pick a favorite!
The Ultimate Blueberry Cobbler is Gluten-Free
There, I’ve said it! I’m passionate about this almond flour topping and genuinely prefer it over classic cobblers made with regular flour. It’s easier to handle than all-purpose flour, and I adore its flavor.
The almond flour offers a delicate almond taste that enhances the blueberries. It remains naturally moist but develops a delightful golden crust and light crispness around the edges.
Give it a try, and I believe you’ll become a fan like me. Whether you require the recipe to be gluten-free or not, it’s a winner.
How to Prepare Blueberry Cobbler
You’ll find the complete recipe below. Here’s a quick look at the process and why it’s so effective:
1. Prepare the filling and bake it halfway: Combine the filling ingredients directly in your baking dish to avoid an extra bowl. Bake the filling for approximately 20 minutes while getting the topping ready.
2. Prepare the topping: To enhance the lemon flavor, mix the sugar and lemon zest in a small bowl, then rub the zest into the sugar with your fingers. Combine it with the flour, baking powder, and salt. Whisk together the melted butter, yogurt, and egg, then pour the wet ingredients into the dry mixture, stirring until thoroughly mixed. It may appear crumbly at first, but continue mixing until it forms a unified dough.
3. Spoon generous amounts of topping over the sizzling blueberry filling, and bake until the topping is lightly golden. Accompany your cobbler with vanilla ice cream or whipped cream.
With this straightforward two-step baking method, you’ll achieve a bubbly, concentrated blueberry filling topped with a perfectly golden crust. If you attempt to bake it all at once, the topping will brown too quickly before the filling is fully cooked.
More Blueberry Goodies
If you’re eager for more blueberries, consider trying one of these recipes next:
Please share how your cobbler turns out in the comments! I love hearing your feedback.
Blueberry Cobbler with Almond Topping
This blueberry cobbler recipe features bubbling, jam-like blueberries under a perfectly golden crust. The topping consists of almond flour, which provides fantastic flavor and makes the recipe naturally gluten-free. Recipe makes about 9 reasonable servings.
Ingredients:
Blueberry filling
Almond flour topping
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit. To make the filling: Rinse and drain the blueberries, then sift through them to remove any remaining stems. In a 9-inch square baking dish, mix the blueberries, maple syrup, starch, lemon juice, and cinnamon. Stir until all powdered ingredients are blended into the mixture. Bake the filling for about 25 minutes until it’s bubbling around all edges.
2. In the meantime, prepare the topping: In a mixing bowl, combine the flour, baking powder, and salt. Whisk lightly until mixed, and set it aside.
3. In a small bowl, mix the sugar and lemon zest. Use your fingers to rub the zest into the sugar (this extracts more flavor from the lemon). Pour the sugar into the other dry ingredients and whisk to blend.
4. In the smaller bowl, combine the melted butter, yogurt, and egg, and whisk until uniform. Pour the wet mixture into the dry mixture and mix until well combined. Initially, it will appear crumbly, but continue stirring until it forms a cohesive dough.
5. Spoon one large dollop at a time over the hot filling, using the back of another spoon or your finger to help move each dollop. Evenly sprinkle the sugar over the dough.
6. Bake for 16 to 20 minutes until the filling is actively bubbling around the edges and the top is lightly golden. Allow the cobbler to rest for 5 to 10 minutes before serving. Serve with vanilla ice cream if desired. Leftovers can be stored in the refrigerator for up to 5 days—try them the next day with Greek yogurt for breakfast!
Notes:
Recipe modified from my Peach Cobbler with Almond Topping and Blueberry Almond Crisp.
*How to use frozen blueberries: Thaw the blueberries in the refrigerator overnight or at room temperature for about 2 hours (no need to drain excess juices). Or, while the oven is preheating…