Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Gluten Free Blueberry Cobbler
ur favorite family recipe! This fluffy cake-style gluten free blueberry cobbler is a guilt-free version of the classic summer dessert!
Course
Dessert
Cuisine
American
Keyword
blueberry, cobbler, gluten free
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
1
hour
hour
40
minutes
minutes
Servings
12
Calories
291
kcal
Author
Stacey aka the Soccer Mom
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 only
2
batches
Gluten free pancake batter
cinnamon
optional
Instructions
Combine blueberries, brown sugar, lemon juice, and lemon zest in a large sauté pan. Simmer 45 minutes over medium heat, uncovered.
While blueberries reduce, make a double batch of our gluten free pancake batter and set aside.
Butter the bottom of a 9 x 13" baking pan and pour blueberry mixture into pan.
Spoon pancake batter on top of blueberries, taking care to keep the layers separate.
Bake for 30 minutes at 350°F.
Remove from oven and brush the top of cobbler with butter. Sprinkle with cinnamon, if desired.
Return to oven and bake for an additional 10-15 minutes until top is a light golden brown.
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Nutrition
Calories:
291
kcal
|
Carbohydrates:
59
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
53
mg
|
Sodium:
300
mg
|
Potassium:
105
mg
|
Fiber:
3
g
|
Sugar:
35
g
|
Vitamin A:
120
IU
|
Vitamin C:
12
mg
|
Calcium:
134
mg
|
Iron:
1.1
mg