Gluten-Free, Easy Blueberry Cobbler Recipe

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Healthy blueberry cobbler recipe - Dr. Axe

Fresh blueberries are one of my favorite fruits, as they’re low in sugar but packed with flavor. They often make their way into my smoothies and pancakes, or just on top of my homemade granola.

But for a real treat, my wife Chelsea and I love to make up this Easy Blueberry Cobbler Recipe. It’s relatively easy to make, gluten-free, full of the best ingredients and delicious.

Key Ingredients

  • Blueberries: Blueberries are one of the best sources of antioxidants. One study compared the antioxidant capacity of blueberries, blackberries and strawberries and found that blueberries not only contained the highest total antioxidant capacity, but also contained more of many specific types of antioxidants, including phenols, flavonoids and anthocyanins.
  • Almond flour: People love almond meal because it’s a gluten-free flour, and it’s also a great choice for anyone on a low-carbohydrate diet. If you’re a following a Paleo diet or looking to bake without grains, almond flour is pretty much a must-have in your pantry as well. This flour is made of almonds and only almonds, which are first blanched to remove the skin and then ground up to a very fine consistency.
  • Coconut flour: It is high in fiber, protein and healthy fats and free from wheat and other grains. Coconut flour is also low in sugar, digestible carbohydrates and calories. Plus, this flour has a low score on the glycemic index.
  • Maple syrup: Similar to the contrast between whole and refined grains, unrefined natural sweeteners like maple syrup contain higher levels of beneficial nutrients, antioxidants and enzymes compared to white sugar.

How to Make Blueberry Cobbler

Preheat the oven to 350 degrees F and grease an 8×8 glass dish with coconut oil. Melt the butter in a small pan at low heat.

Rinse the blueberries in cold water and then place into the dish.

Stir the almond flour, coconut flour, salt and baking soda in a large mixing bowl. Separately, whisk together melted butter, maple syrup and extract.

Mix wet and dry ingredients together, stirring in the flax. Once well combined, quickly stir in cider vinegar.

Pour batter onto berries, spreading up to the edges. Place in the oven and bake for 50 minutes.

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Blueberry cobbler recipe - Dr. Axe

Blueberry Cobbler Recipe


  • Author: Dr. Josh Axe
  • Prep Time: 10 min
  • Cook Time: 50 min
  • Total Time: 1 hour
  • Yield: 8 1x
  • Diet: Gluten Free

Description

My wife Chelsea and I love to make up this Healthy Blueberry Cobbler Recipe. It’s relatively easy to make, full of the best ingredients and delicious.


Ingredients

Scale
  • 3 cups blueberries
  • 2 cups almond flour
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup honey
  • ¼ cup butter, soft
  • drop of almond extract
  • 3 tablespoons flax-meal whisked with 9 tbsp warm water, allowed to plump up for 5 minutes
  • 1 tablespoon apple cider vinegar (to be added last)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease an 8×8 glass dish with coconut oil.
  3. Pour the Blueberries in pan, reserving a few berries for the top if you wish.
  4. Whisk the almond flour, coconut flour, salt and baking soda in a bowl.
  5. Separately, whisk together butter, honey, and extract.
  6. Mix wet and dry ingredients together, stirring in the flax. Once well combined, quickly stir in cider vinegar.
  7. Pour batter onto berries, spreading up to the edges.
  8. Bake for 40-50 minutes.
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 323
  • Sugar: 18.6g
  • Sodium: 156mg
  • Fat: 21.1g
  • Saturated Fat: 6g
  • Unsaturated Fat: 13.8g
  • Trans Fat: 0.2g
  • Carbohydrates: 29.9g
  • Fiber: 4.7g
  • Protein: 8.2g
  • Cholesterol: 15mg

Keywords: gluten-free blueberry cobbler, easy blueberry cobbler, blueberry cobbler recipe

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34 Comments

  1. Ellen Fowler on

    The intro to this recipe mentions the benefits of maple syrup, but there’s no maple syrup in the actual recipe – only honey. Which sweetener do you use?

    Reply
  2. Colleen Reynolds on

    This is a great recipe. I was hesitant on the honey – afraid too much and too sweet – but I did it and it is NOT TOO SWEET. I did use 3.5 cups of blueberries though. Followed all other exactly.. Thank you for healthy and great recipes.

    Reply
  3. Elisabeth Pryor on

    This was very good. Only had to bake it for 30-35 minutes. I added coconut cream on top right before eating it.

    Reply
  4. Cleabelle on

    i’m always tailoring recipes…so perhaps i will make this one ‘as is’ and then try next time: oats, oat flour instead of almond flour, vanilla or maple extract instead of almond extract.

    Reply
  5. jackie on

    can you substitute the coconut flour with more almond flour due to a coconut allergy and what can you substitute coconut oil with?

    Reply
  6. Wayne Gonzales on

    I am a believer in the Lord Jesus Christ. I wanted to thank you for sharing the knowledge and wisdom God has given you. Keep up the good work!

    Reply
  7. Wanda Benavidez on

    Im over weight,thyroid problems, tired all the time,skin is dry.I also have heart trouble in stage 2 heart failure.live on a S S check. But need help soon. I know this is my problem,but I just need your advice. Thank you.

    Reply
  8. Tallene Owen on

    I ordered the leaky hut program on Friday, August 18,2017. I am wondering how and when I will receive this program

    Reply
  9. Beverly Rowell on

    I am a breast cancer survivor taking Arimidex….can I substitute the flax meal as I am reading flax may not be something I need to eat.

    Reply
    • Karyn on

      If you use all coconut flour for the recipe it will definitely not turn out well! Coconut flour is used in very small amounts in a recipe since it absorbs the wet ingredients. You cannot substitute coconut flour for the same amount as almond flour in a recipe, otherwise you will have an extremely dry end product.

      Reply
  10. Audra on

    Made this tonight!!! Only had one tweak because I didn’t have enough almond meal/flour. Well, 2 if you count the whipped coconut cream I put on top. It is quite delicious. I was happy to have MOST everything on hand and have the can of coconut milk in the fridge chillin’ for such a recipe as this. Thanks for sharing. I will make it again and again and again. YUMMM!

    Reply
  11. amy on

    The instructions are missing when to add in the coconut flour..I’m assuming it’s when you mix the almond flour, salt and baking soda together.

    Reply
    • Cindy Allen on

      It does say when to add the coconut flour, it’s in the directions. It is when you add the almond flour , salt and baking soda all together.

      Reply

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