I’m back!! So sorry that I’ve been MIA for a while! It has been crazy with taking care of the pup, finishing the school year, a family vacation, and a fun project that will be announced soon!! 😀
My parents have had their blueberry bushes for a few years now and this year there has been gallons and gallons of delicious berries! I received a huge bag from my mom the other day and was trying to figure out a fun recipe to use them in, when I started searching Pinterest. I found this easy blueberry cobbler recipe that is gluten-free and decided to adapt it to be dairy-free as well. It is the perfect summer dessert! Chase says it’s even better with vanilla ice cream on top (I would have to agree)!
Gluten and Dairy Free Blueberry Cobbler (adapted from recipe in link above):
1 stick of butter, melted (I used Earth Balance dairy free butter)
1 1/4 cup sugar (I actually used about 1 cup total-the blueberries were sweet enough!)
1 cup Gluten-Free All Purpose Flour mix
1 1/2 tsp. baking powder
1 cup milk (I used coconut milk)
1/2 tsp. vanilla (optional)
2 cups fresh blueberries, washed and patted dry
Preheat oven to 350 degrees. Lightly grease a 3-quart baking dish with butter or non-stick spray. Whisk together flour, 1 cup sugar (I did 1/2 cup), and baking powder. Stir in milk, vanilla and then the melted butter. Pour into the prepared baking dish. Sprinkle the blueberries evenly over the batter. Sprinkle the remaining 1/4 cup sugar over the blueberries (I did the remaining 1/2 cup of sugar). Bake for 55-60 minutes, or until golden. Top each serving with whipped cream or vanilla ice cream.
(It’s kind of messy when you scoop it out-but oh so yummy!) 🙂