This healthy blueberry cobbler is packed with juicy blueberries and topped with a tender almond flour cobbler topping. It’s gluten free, paleo, dairy free and perfect for summer!
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*This recipe was updated in June 2026 with new photos and additional tips.
If you’re like me, you can really NEVER have too many berry, peach and cherry cobblers, crisps, crumbles!
I’m SO excited about this paleo and vegan recipe for blueberry cobbler!
This healthy blueberry cobbler is one of my favorite ways to enjoy fresh summer blueberries. A sweet and juicy blueberry filling bubbles underneath a golden almond flour cobbler topping that’s crisp around the edges and tender in the center.
Unlike many traditional cobbler recipes, this version is naturally gluten free, dairy free and paleo-friendly without sacrificing flavor or texture. It’s simple to make, loaded with fresh blueberries, and perfect served warm with a scoop of vanilla ice cream.
Whether you’re making the most of blueberry season or need an easy dessert for a cookout, picnic or family gathering, this blueberry cobbler is always a crowd favorite!
Why You’ll Love This Blueberry Cobbler
- Easy to make with simple ingredients
- Packed with juicy fresh blueberries
- Naturally gluten free and dairy free
- Made with almond flour for a tender cobbler topping
- Perfect for summer entertaining
- Delicious with fresh blueberries or frozen blueberries
- Paleo-friendly with no refined sugar
Ingredients You Need to Make this Paleo Blueberry Cobbler
For the Blueberry Filling
Fresh blueberries create the juicy base of this cobbler. A little lemon juice brightens the flavor while arrowroot starch thickens the juices as the berries bake.
You’ll need:
- Fresh blueberries
- Lemon juice and zest
- Arrowroot starch or tapioca starch
- Maple sugar or coconut sugar
For the Cobbler Topping
The topping comes together with almond flour, tapioca starch and coconut oil for a tender biscuit-style cobbler that bakes beautifully golden.
You’ll need:
- Blanched almond flour
- Arrowroot starch or tapioca starch
- Baking powder
- Sea salt
- Maple sugar or coconut sugar
- Refined coconut oil
- Unsweetened almond milk
- Vanilla extract
- Almond extract (optional)
How To Make Healthy Blueberry Cobbler
Step 1: Prepare the Blueberry Filling
In a large bowl, combine the blueberries, lemon juice, arrowroot starch and sugar. Stir until the blueberries are evenly coated.
Transfer the mixture to a lightly greased baking dish.
Step 2: Make the Cobbler Topping
In a separate bowl, whisk together the almond flour, tapioca starch, baking powder, salt and sugar.
Cut the coconut oil into the dry ingredients using a pastry blender or fork until the mixture becomes crumbly.
Add the almond milk and extracts and stir until a soft dough forms.
Step 3: Assemble
Scoop portions of the dough over the blueberry filling and gently flatten each piece with your hands to create an even topping.
Don’t worry about covering every bit of fruit. The filling will bubble up beautifully around the topping as it bakes.
Step 4: Bake
Bake at 375°F for about 35 minutes or until the filling is bubbling and the topping is golden brown.
Allow the cobbler to cool for at least 15 minutes before serving.
Tips For The Best Blueberry Cobbler
Use Fresh Blueberries When Possible
Fresh blueberries provide the best texture and help prevent excess liquid in the filling.
Don’t Skip The Thickener
Arrowroot starch helps create a thick, jammy blueberry filling instead of a watery dessert.
Let It Cool Before Serving
The filling continues to thicken as it cools, making it much easier to serve.
Serve Warm
This cobbler is especially delicious served slightly warm with vanilla ice cream or whipped coconut cream.
Variations
Use Frozen Blueberries
Frozen blueberries work well if fresh blueberries aren’t available. There’s no need to thaw them first.
Add Lemon Zest
For even more fresh flavor, add one teaspoon of lemon zest to the filling.
Make It Mixed Berry
Replace part of the blueberries with raspberries or blackberries for a mixed berry cobbler.
Serving Suggestions
This blueberry cobbler is delicious on its own, but it’s even better paired with:
- Paleo vanilla ice cream
- Coconut whipped cream
- Fresh berries
- A drizzle of maple syrup
- Hot coffee or tea
Frequently Asked Questions
Can I Use Frozen Blueberries?
Yes. Frozen blueberries work well in this recipe. Use them directly from frozen and add an extra minute or two of baking time if needed.
What Makes This Blueberry Cobbler Healthy?
This recipe is made with wholesome ingredients including almond flour and naturally sweetened with maple sugar or coconut sugar. It’s also gluten free and dairy free.
Can I Make This Ahead Of Time?
Yes. You can bake the cobbler several hours ahead and reheat individual portions before serving.
How Do I Store Leftovers?
Store leftover cobbler covered in the refrigerator for up to 4 days.
Can I Freeze Blueberry Cobbler?
Yes. Allow the cobbler to cool completely, then wrap tightly and freeze for up to 2 months.
When blueberry season arrives, this healthy blueberry cobbler is one of the easiest desserts to make.
The juicy blueberry filling and tender almond flour topping create the perfect combination of flavors and textures, and it’s always a hit whether you’re serving it for a weeknight treat or a summer gathering!
If you make this recipe, I’d love to hear how it turned out in the comments!
Want More Healthy Summer Dessert Recipes? Try One of These!
Blueberry Cobbler {Paleo, Vegan}
Ingredients
Blueberry Layer:
- 7 cups blueberries about 2 lbs
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest optional
- 2 1/2 tablespoons arrowroot flour or tapioca
- 1/4 cup maple sugar or coconut sugar
Cobbler Topping:
- 1 1/2 cups blanched almond flour
- 1/2 cup arrowroot flour or tapioca
- 1 1/2 teaspoons aluminum free baking powder
- 1/4 teaspoon fine grain sea salt
- 1/4 cup organic coconut sugar or maple sugar
- 1/4 cup + 2 Tablespoons organic coconut oil refined, solid
- 1/3 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract optional
Instructions
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Preheat your oven to 375° F and lightly grease a 9 x 13” baking dish (or similar sized baking dish) with coconut oil.
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In a large bowl bowl, combine the blueberries, lemon juice, arrowroot or tapioca and sugar and stir to coat the blueberries. Transfer to the prepared baking dish and set aside.
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In a separate bowl, combine the almond flour, arrowroot or tapioca, baking powder, salt and sugar. Using a fork or pastry blender, cut the solid coconut oil into the the mixture until crumbly. Stir in the almond milk and vanilla + almond extract (if using) until a dough forms.
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Scoop the dough in about 1/4 cup amounts, flatten with your hands and place all over the strawberry layer. Bake in the preheated oven for 35 minutes or until the blueberries are bubbly and topping is golden brown.
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Allow to cool for at least 15 minutes in the dish, and serve warm or at room temperature, topped with coconut vanilla ice cream if desired. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!
I see you mention strawberries a time or two here in this blueberry recipe! Can you also use strawberries instead of blueberries too or combined? Just curious!
Delicious!!!!
This was soooo good! I took it to a family get together and my non-paleo family loved it too. I used a mixture of fresh blueberries, black berries and cherries because we had just picked all those local and fresh. I also added cinnamon to the berry mixture. And mixed a little cinnamon and coconut sugar and sprinkled on top before baking. I also just dropped the biscuit top on my spoonfuls instead off flattening with hands and adding. Turned out great! Thank you for making the switch to paleo so much easier. I don’t venture from your website much because we are always so impressed with your recipes!
When I clicked on No Bake Cheesecake Bars, the Blueberry Cobbler comes up. I really would love to have the Cheesecake Recipe. Thanks and I love your recipes.
This was easy to make and tastes incredible! Thanks Michele!
I made this recipe exactly as is except I put them in individual ramekins. I put them on a cookie sheet which I’m glad I did because they bubbled over (made for a beautiful photo). Served with dairy free coconut milk vanilla ice cream. Simply delicious!
Has anyone tried it with frozen berries? If so, how did it turn out? Thanks!
Can I use honey or maple syrup in place of the coconut sugar?
I would like to know if frozen blueberries would work?
The flavor was delicious and it was so easy to make. However, all the coconut oil just pooled in the bottom of the pan after baking.
I saw this shared on Instagram and made it with frozen apricots instead of blueberries, since we have a tree that produced a ton. I had to bake 10 minutes longer because of the frozen fruit, and covered top loosely with foil for those last 10 minutes so it wouldn’t get too dark. I want to try blueberries next. Yum!