Description
This Gluten-Free Blueberry Cobbler features a tangy blueberry filling topped with a soft, golden gluten-free pancake batter. Perfect for those with dietary restrictions or anyone craving a comforting dessert, it’s made with fresh frozen wild blueberries, brown sugar, and a touch of lemon zest and juice. Ideal for any occasion!
Ingredients
6 cups Wyman’s of Maine Fresh Frozen Wild Blueberries (3 lb bag)
1 1/2 cups brown sugar
1 lemon (juice and zest)
2 batches gluten-free pancake batter
Cinnamon (optional)
Instructions
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Combine blueberries, brown sugar, lemon juice, and zest in a large sauté pan. Simmer over medium heat for 45 minutes, stirring occasionally.
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Prepare a double batch of gluten-free pancake batter and set aside.
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Preheat oven to 350°F (175°C) and butter a 9 x 13-inch baking pan.
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Once the blueberry mixture has reduced, pour it into the prepared baking pan.
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Spoon the pancake batter on top, without mixing the layers.
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Bake for 30 minutes or until the topping is golden brown.
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Remove from the oven, brush the top with butter, and optionally sprinkle with cinnamon.
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Return to the oven for 10-15 more minutes, until the topping is fully golden.
Notes
For Dairy-Free version: Use dairy-free butter and make sure the pancake batter is dairy-free.
Substitute other berries or a mix for a variation.
Add chopped nuts like pecans or almonds for extra texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
