wild blueberry cobbler
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  • 1 cup gluten free flour
  • 1/2 cup almond flour
  • 1/2 cup coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 cup almond milk
  • 1 pastured egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut oil, melted and cooled


  1. Preheat oven to 375.
  2. To a 10″ oven-safe pan (we used the 10” Xtrema Versa), combine 6 cups of wild blueberries, 1/2 cup coconut sugar, 1/2 cup almond flour and 1 tablespoon lemon juice. Set aside.
  3. In a large mixing bowl, combine gluten free flour, almond flour, coconut sugar, baking powder, baking soda and cinnamon and whisk until well combined.
  4. In a small batter bowl, combine the almond milk, egg and vanilla. Whisk until well combined.
  5. Add the liquid ingredients to the flour mixture and stir just until well combined. Then, add the cooled coconut oil and gently fold into the dough.
  6. Using a large 3 tablespoon scoop, drop the dough on top of the blueberries.
  7. Bake for 35-40 minutes. The blueberries will bubble and the cobbler will be browned.
  8. Let rest for about 10 minutes, then serve with your favorite ice cream or cool whip.

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