Gluten-Free Blueberry Cobbler
Prep Time
Cook Time
Total Time
Recipe Type: Dessert
Serves: 4-6 people
  • 1 cup gluten-free Bisquick mix
  • ¼ cup sugar
  • 3 Tbl. shortening
  • 1/3 cup milk
  • 1 egg, lightly blended
  • 6 cups (3 pints) blueberries, thaw if frozen
  • ½ cup sugar
  • 1 Tbl. cornstarch
  • 1 Tbl. fresh lemon juice
  1. Preheat the oven to 350 degrees. Add the Bisquick mix and sugar to a small mixing bowl. Using a butter knife or pastry blender cut the shortening into the dry ingredients until the mixture is the size of peas. Add the milk and eggs to the bowl. Stir until the mixture forms a ball. Set aside.
  2. In a large mixing bowl, gently mix the blueberries, sugar, cornstarch and lemon juice until well combined.
  3. Pour the berries into an ungreased 8-inch square-baking dish. Crumble the biscuit mixture evenly across the top. Place the dish on a sheet pan and bake at 350 degrees for 30 – 45 minutes, or until the center is bubbling.
  4. Remove the cobbler from the oven and allow to cool for 15 minutes before serving.
Author's Note
Not all cornstarch brands are created equal. Some may contain wheat as an additive. Make sure to check the label.
Recipe by Culinary Cory at