Gluten-Free Blueberry Cobbler

It seemed like only last week I was muttering obscenities about slippery sidewalks and the lack of rock salt. Now that spring has definitely sprung in Pittsburgh, I’m working diligently to clear out last year’s bounty from my freezer.

Each year, when the blueberries are at their peak of ripeness, I make the pilgrimage to the u-pick fields at Soergel Orchards. This past year, I had every intention of making blueberry jam, so I picked several pounds more than any one person could handle. I never got around to making the jam and the berries ended up packed in my freezer.

I did a nice job over the winter months rationing the stash by incorporating them into smoothies, sauces and baked goodies. With only one freezer bag left, I decided to finish them off recently by making a blueberry cobbler. Instead of the usual cobbler topping, I decided to go the gluten-free route – purely for experimentation sake.

The final result was that Bisquick’s gluten-free version had a grainier texture that reminded me of cornmeal. Also, it seemed to soak up the juices better. In the end, it was a pretty amazing way to bid last summer a fond farewell.

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.


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  • I followed the directions for this Bisquick blueberry cobbler. I read it several times to make sure I got it right. Wrote it down. It says to mix Bisquick, sugar, cut in shortening, add milk and egg. Once blueberries are in the dish crumble mixture over the top. No way can this be done. The ball of dough is too wet! I had to take two small spoons and spoon little drops of batter all over the blueberries.

    • Thanks for your feedback. I have adjusted the recipe to accommodate the possibility of being too wet to crumble.