This blueberry cobbler is a summer treat! It showcases jammy, ripe blueberries under a biscuit topping crafted from almond flour that’s soft inside and wonderfully crisp and textured at the edges. I hope this recipe becomes one of your favorite summer indulgences. It’s definitely a highlight in my collection.
This recipe is the cobbler version of my well-loved blueberry crisp. It’s derived from my peach cobbler recipe, which was arguably the most delectable dessert I created in my kitchen last summer. I’ve always enjoyed preparing 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 you have it! I’m captivated by this almond flour topping and truly favor it over conventional cobblers made with regular flour. It’s simpler to work with than all-purpose flour, and I adore the flavor.
The almond flour imparts a delicate almond taste that enhances the blueberries. It’s naturally moist yet forms a beautiful golden crust with a light crispness around the edges.
Try it, and you might just share my enthusiasm. Whether you require this 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 brief overview of the process and its effectiveness:
1. Prepare the filling and bake partially: Combine the filling ingredients right in your baking dish to save on dirty dishes. Bake the filling for around 20 minutes while you make the topping.
2. Prepare the topping: For enhanced lemon flavor, mix the sugar and lemon zest in a small bowl, then massage the zest into the sugar using your fingers. Mix this with the flour, baking powder, and salt. Whisk the melted butter, yogurt, and egg together, then pour the wet ingredients into the dry ones, stirring until well-integrated. It will appear crumbly initially, but mix thoroughly until it becomes a smooth dough.
3. Spoon generous amounts of topping over the bubbling blueberry filling and bake until the topping turns a light golden color. Pair your cobbler with vanilla ice cream or whipped cream.
With this straightforward two-step baking procedure, you’ll achieve a bubbly, condensed blueberry filling topped with a perfectly golden crust. Attempting to bake everything at once may cause the topping to over-brown before the filling is cooked through.
More Blueberry Treats
If you’re still craving blueberries, consider trying one of these recipes next:
Please share how your cobbler comes out in the comments! I love to hear from you.
Blueberry Cobbler with Almond Topping
This blueberry cobbler recipe showcases bubbly, jammy blueberries under a beautifully golden crust. The topping is created with almond flour, which adds fantastic flavor and ensures the recipe is naturally gluten-free. The recipe yields approximately 9 generous servings.
Ingredients:
Blueberry filling
Almond flour topping
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit. For the filling: Rinse and drain the blueberries, then sift through them to discard any lingering stems. In a 9-inch square baking dish, mix the blueberries, maple syrup, starch, lemon juice, and cinnamon. Stir until all powdered ingredients are fully blended into the mixture. Bake the filling for about 25 minutes, until the mixture is bubbling at all four edges.
2. In the meantime, make the topping: In a mixing bowl, combine the flour, baking powder, and salt. Whisk gently until mixed, and set aside.
3. In a small bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar (this helps release the lemon’s flavor). Then pour this sugar mixture into the dry ingredients and whisk to blend.
4. In the smaller bowl, mix the melted butter, yogurt, and egg, whisking until evenly combined. Pour the wet mixture into the dry mixture, stirring until fully integrated. It may appear crumbly initially, but mix until a cohesive dough forms.
5. Drop large spoonfuls at a time over the hot filling, using the back of another spoon or your finger to assist in placing each spoonful. Evenly sprinkle the sugar over the dough.
6. Bake for 16 to 20 minutes, until the filling is 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 you wish. Leftovers can be stored for up to 5 days in the refrigerator—enjoy them the next day with Greek yogurt for breakfast!
Notes:
Recipe inspired by my Peach Cobbler with Almond Topping and Blueberry Almond Crisp.
*How to use frozen blueberries: Thaw the blueberries in the refrigerator overnight (no need to drain excess juices). Alternatively, while the oven preheats, put the frozen blueberries in your