Blueberry Cobbler

Name: Blueberry Cobbler
Yield: Makes One 8-Inch Square Cobbler; Serves 8 to 10
Ingredients: 1 teaspoon guar gum; ⅓ cup tapioca flour; 4 cups fresh or frozen blueberries; ¼ cup cornstarch; ½ teaspoon kosher salt; 2 tablespoons corn flour; ½ cup (1 stick) cold unsalted butter, diced; ½ cup cornstarch; ⅔ cup organic buttermilk; ¼ teaspoon baking soda; butter for the pan; 2 teaspoons baking powder; 1 cup granulated sugar; ½ cup sorghum flour; sanding sugar for sprinkling; vanilla ice cream for serving; ¾ teaspoon ground cinnamon; juice of 1 lemon, strained

Preparation info

Makes One 8 Inch Square Cobbler; Serves
8 to 10

Difficulty
Medium

Appears in

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

About

Blueberry cobbler has been one of my favorite desserts since I was a tadpole. The tang of the buttermilk biscuits combined with the explosively sweet warm blueberries and the cool wash of vanilla ice cream is a lesson in edible joy. Here’s a gluten-free version that will blow off the top of your head with pleasure.

Ingredients

Filling

¼ cup cornstarch
1 cup granulated sugar
¾

Dessert
Vegetarian
Gluten-free

Method

For the filling: In a large, heavy saucepan, combine the cornstarch, granulated sugar, and cinnamon. Stir with a fork until there are no lumps and the cornstarch is evenly incorporated. Stir in the lemon juice and half of the blueberries, taking care not to smash the berries. Cook over medium heat until the blueberries begin to bubble, about 5 minutes. Carefully stir in the remaining blueberrie