This blueberry cobbler is a summertime delight! It features jammy ripe blueberries beneath an almond flour-based biscuit topping that’s tender on the inside and perfectly crisp and craggy along the edges. I hope this recipe will become one of your go-to summertime treats. It’s certainly a winner in my repertoire.
This recipe is the cobbler version of my popular blueberry crisp. It’s based on my peach cobbler recipe, which was arguably the most delicious dessert made in my kitchen last summer. I’ve always loved making fruity crisps, and now I’ve moved on to cobblers. Don’t make me choose a favorite!
The Best Blueberry Cobbler is Gluten-Free
There, I said it! I’m obsessed with this almond flour topping, and genuinely prefer it to standard cobblers made with plain flour. It’s easier to work with than all-purpose flour, and I love how it tastes.
The almond flour lends a subtle almond flavor that complements the blueberries. It’s inherently moist, but develops a lovely golden crust and light crispness around the edges.
Try it, and I think you’ll become a convert like me. Whether you need this recipe to be gluten-free or not, it’s a winner.
How to Make Blueberry Cobbler
You’ll find the full recipe below. Here’s a brief preview of the process and why it works so well:
- Make the filling and bake it halfway: Mix together the filling ingredients directly in your baking dish to avoid dirtying an extra bowl. Bake the filling for about 20 minutes while you prepare the topping.
- Make the topping: To maximize the lemon flavor, combine 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 mixture into the dry mixture, and stir until well combined. It will look crumbly at first, but stir well until it forms a cohesive dough.
- Dollop big spoonfuls of topping over the bubbling blueberry filling, and bake until the topping is lightly golden. Serve your cobbler with vanilla ice cream or whipped cream.
With this simple two-step baking process, you’ll achieve a bubbly, condensed blueberry filling with a perfectly golden topping. If you try to bake it all together at once, the topping will turn too golden before the filling is done.
Watch How to Make This Recipe
More Blueberry Delights
If you can’t get enough blueberries, try one of these recipes next:
Please let me know how your cobbler turns out in the comments! I love hearing from you.
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Blueberry Cobbler with Almond Topping
This blueberry cobbler recipe features bubbly, jammy blueberries underneath a perfectly golden topping. The topping is made of almond flour, which offers amazing flavor and makes the recipe naturally gluten free. Recipe yields about 9 modest servings.
Blueberry filling
Almond flour topping
- Preheat the oven to 375 degrees Fahrenheit. To make the filling: Rinse and drain the blueberries, then pick through them to remove any stems still attached. In a 9-inch square baking dish, combine the blueberries, maple syrup, starch, lemon juice and cinnamon. Stir until all of the powdered ingredients have disappeared into the mixture. Bake the filling for about 25 minutes, until the mixture is bubbling around all four edges.
- Meanwhile, prepare the topping: In a mixing bowl, combine the flour, baking powder and salt. Whisk gently until combined, and set it aside.
- In a small bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar (this extracts more flavor from the lemon). Then, pour the sugar into the other dry ingredients and whisk to combine.
- In the smaller bowl, combine the melted butter, yogurt and egg, and whisk until evenly combined. Pour the wet mixture into the dry mixture, and stir until well combined. It will look crumbly at first, but stir well until it forms a cohesive dough.
- Dollop one large spoonful at a time over the hot filling, using the back of another spoon or your finger to help transfer each dollop. Sprinkle the sugar evenly over the dough.
- Bake for 16 to 20 minutes, until the filling is actively bubbling around the edges and the top is lightly golden. Let the cobbler rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, if desired. Leftovers keep well for up to 5 days in the refrigerator—try them the next 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: Defrost the blueberries in the refrigerator overnight or at room temperature for about 2 hours (no need to drain off excess juices). Or, while the oven is preheating, place the frozen blueberries in your square baker. Warm them up in the oven, stirring every 10 minutes or so, until they have defrosted to the point that they are cool to the touch but no longer frozen. Then add the maple syrup and other ingredients, and proceed with the recipe as written.
**Almond flour notes: Not all almond flours are created equally. I tested this recipe with Bob’s Red Mill’s super-fine almond flour and Whole Foods 365’s almond flour with great results.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
