This blueberry cobbler is a summer treat! It showcases succulent ripe blueberries topped with a biscuit layer made from almond flour that’s soft inside and nicely crisp and rugged along the edges. I trust this recipe will become a staple for your summer desserts. It’s undoubtedly a favorite in my collection.
This recipe is the cobbler variation of my well-loved blueberry crisp. It draws inspiration from my peach cobbler recipe, which may have been the most delightful dessert prepared in my kitchen last summer. I’ve always enjoyed creating fruity crisps, and I’ve now transitioned to cobblers. Don’t make me pick a favorite!
The Ultimate Blueberry Cobbler is Gluten-Free
There, I admitted it! I’m enamored with this almond flour topping, and I truly favor it over traditional cobblers made with all-purpose flour. It’s more manageable than plain flour, and I adore its flavor.
The almond flour introduces a delicate almond taste that enhances the blueberries. It’s naturally moist, yet forms a beautiful golden crust with a light crispness at the edges.
Try it, and I believe you’ll become a fan just like me. Whether you need this recipe to be gluten-free or not, it’s a winner.
How to Prepare Blueberry Cobbler
The complete recipe is provided below. Here’s a quick overview of the steps and why they work so effectively:
1. Create the filling and bake it partially: Combine the filling ingredients right in your baking dish to keep from dirtying another bowl. Bake the filling for approximately 20 minutes while you prepare the topping.
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 the melted butter, yogurt, and egg together, then incorporate the wet mixture into the dry ingredients, stirring until well combined. It may appear crumbly initially, but mix until it forms a unified dough.
3. Spoon generous dollops of topping over the simmering blueberry filling, and bake until the topping is lightly golden. Pair your cobbler with vanilla ice cream or whipped cream.
With this straightforward two-step baking method, you’ll achieve a bubbling blueberry filling topped with a beautifully golden crust. Baking everything together at once will cause the topping to brown too much before the filling is ready.
More Blueberry Treats
If your craving for blueberries isn’t satisfied, consider trying one of these recipes next:
Please share how your cobbler turns out in the comments! I always enjoy hearing from you.
Blueberry Cobbler with Almond Crust
This blueberry cobbler recipe features bubbling, sweet blueberries under a perfectly golden crust. The topping consists of almond flour, providing excellent flavor and making the recipe naturally gluten-free. This recipe yields around 9 moderate servings.
Ingredients:
Blueberry filling
Almond flour topping
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit. To prepare the filling: Rinse and drain the blueberries, then sort 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 the dry ingredients are blended into the mixture. Bake the filling for about 25 minutes, or until it bubbles around all four edges.
2. Meanwhile, prepare the topping: In a mixing bowl, combine the flour, baking powder, and salt. Whisk gently until blended, and set aside.
3. In a small bowl, mix the sugar and lemon zest. Use your fingers to rub the zest into the sugar (this enhances the lemon’s flavor). Then, incorporate the sugar into the other dry ingredients and whisk to combine.
4. In the smaller bowl, combine the melted butter, yogurt, and egg, and whisk until fully mixed. Pour the wet mixture into the dry mixture, and stir until well integrated. It might appear crumbly initially, but blend until it forms a cohesive dough.
5. Spoon one large dollop at a time over the warm filling, using the back of another spoon or your finger to help place each dollop. Evenly sprinkle the sugar over the dough.
6. Bake for 16 to 20 minutes, until the filling is bubbling at the edges and the topping is lightly golden. Allow the cobbler to rest for 5 to 10 minutes before serving. Enjoy with vanilla ice cream, if desired. Leftovers keep well for up to 5 days in the fridge—try them the following day with Greek yogurt for breakfast!
Notes:
Recipe adapted 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 off any excess juices). Or, while the oven is pre…